Author: My friend a physicianPublisher:
ISBN:
Category :
Languages : en
Pages : 102
Book Description
Syhoroc
Author: My friend a physicianPublisher:
ISBN:
Category :
Languages : en
Pages : 102
Book Description
Arthur Hill Hassall, Physician & Sanitary Reformer
Author: Edwy Godwin ClaytonPublisher:
ISBN:
Category : Great Britain
Languages : en
Pages : 182
Book Description
Monthly Review; Or, New Literary Journal
Author: Ralph GriffithsThe Monthly Review Or Literary Journal Enlarged
Author: A History of Food Adulteration and Analysis
Author: Frederick Arthur FilbyPublisher:
ISBN:
Category : Food
Languages : en
Pages : 286
Book Description
General Catalogue of Printed Books
Author: British Museum. Dept. of Printed BooksPublisher:
ISBN:
Category : English imprints
Languages : en
Pages : 544
Book Description
The British Library General Catalogue of Printed Books to 1975
Author: British LibraryPublisher:
ISBN:
Category : Reference
Languages : en
Pages : 486
Book Description
Pure Adulteration
Author: Benjamin R. CohenPublisher: University of Chicago Press
ISBN: 0226816745
Category : Business & Economics
Languages : en
Pages : 332
Book Description
Benjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the United States. In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.
Author: 
Author: Ralph Griffiths