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OverviewFood safety and quality have become issues of major political, economic and cultural importance. Recent and continuing scares, most notably over BSE, E-coli and genetically-modified produce, have kept food in the forefront of media interest and public discussion. This book examines the twentieth century history of key aspects of this contemporary debate, including the relationship between food and science; the character of food policy, and the role of business in shaping or constraining new policies. The book includes work from American, Dutch and British scholars, including historians and scientists, bringing a multi-national and inter-disciplinary approach to four key themes: the role of science and scientists in policy-making, including factors promoting or inhibiting the formation of scientific consensus the impact of consumer representation the extent to which new policies have been shaped or constrained by business and other dominant economic interests the role and character of government, and the manner in which policy development has been conditioned by inter-departmental rivalries. Food, Science, Policy and Regulation in the Twentieth Century therefore represents essential reading for social historians, political scientists or anybody with an interest in the history of science. Full Product DetailsAuthor: Jim Phillips , David F. Smith , David F. SmithPublisher: Taylor & Francis Ltd Imprint: Routledge Volume: 10 Dimensions: Width: 15.60cm , Height: 1.90cm , Length: 23.40cm Weight: 0.612kg ISBN: 9780415235327ISBN 10: 0415235324 Pages: 280 Publication Date: 21 December 2000 Audience: College/higher education , Undergraduate , Postgraduate, Research & Scholarly Format: Hardback Publisher's Status: Active Availability: In Print  This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us. Table of ContentsReviewsAuthor InformationDavid F. Smith lectures in the history of medicine at the University of Aberdeen. He has long-standing interests in the history of nutrition, and edited Nutrition in Britain. He co-ordinates the Wellcome-Trust-funded project on the Aberdeen typhoid outbreak., Jim Phillips lectures in economic and social history at the University of Glasgow. He has written widely on British labour, economic and social history. His co-authored publications include articles on food adulteration, arsenic poisoning and milk safety, and Cheated Not Poisoned: Food Regulation in the United Kingdom, 1875–1938. Tab Content 6Author Website:Countries AvailableAll regions |
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