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Food Adulteration and Food Fraud

Paperback edition released 13/01/2020

by Jonathan Rees

Part of the Food Controversies Series

Food Adulteration and Food Fraud Synopsis

What do we really know about the food we eat? A firestorm of recent food-fraud cases - from the honey-laundering scandal in the USA, to the forty-year-old frozen `zombie' meat smuggled into China, to horsemeat passed off as beef in the UK - suggests fraudulent and intentional acts of food adulteration are on the rise. Jonathan Rees examines the complex causes and surprising effects of adulteration and fraud across the global food chain. Covering comestibles of all kinds from around the globe, Rees describes the different types of contamination, the role and effectiveness of government regulation and our willingness to ignore deception if the groceries we purchase are cheap or convenient. Pithy, punchy and cogent, Food Adulteration and Food Fraud offers an important insight into this vital problem with our consumption.

About This Edition

ISBN: 9781789141948
Publication date: 13th January 2020
Author: Jonathan Rees
Publisher: Reaktion Books
Format: Paperback
Pagination: 176 pages
Primary Genre Cookery, Food and Drink

Other editions of this book

ISBN: 9781789141948
Publication date: 13/01/2020
Format: Paperback

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About Jonathan Rees

Jonathan Rees is Professor at History at Colorado State University - Pueblo. His work on food history includes Refrigeration Nation (2013) and Before the Refrigerator (2018).

More About Jonathan Rees

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