edited by David F. Smith and Jim Phillips
Food 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.