Risk on the table: Food production, health, and the environment

Angela N.H. Creager, Jean Paul Gaudillière

Research output: Book/ReportBook


Over the last century, the industrialization of agriculture and processing technologies have made food abundant and relatively inexpensive for much of the world’s population. Simultaneously, pesticides, nitrates, and other technological innovations intended to improve the food supply’s productivity and safety have generated new, often poorly understood risks for consumers and the environment. From the proliferation of synthetic additives to the threat posed by antibiotic-resistant bacteria, the chapters in Risk on the Table zero in on key historical cases in North America and Europe that illuminate the history of food safety, highlighting the powerful tensions that exists among scientific understandings of risk, policymakers’ decisions, and cultural notions of “pure” food.

Original languageEnglish (US)
PublisherBerghahn Books
Number of pages354
ISBN (Electronic)9781789209457
ISBN (Print)9781789209440
StatePublished - Jan 1 2021

All Science Journal Classification (ASJC) codes

  • General Arts and Humanities
  • General Environmental Science
  • General Social Sciences
  • General Agricultural and Biological Sciences


  • Environmental studies (general)
  • Food & nutrition
  • History: 20th century to present


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