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Food Adulteration and Food Fraud

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.

Food Adulteration and Food Fraud Press Reviews

Readers owe a debt of gratitude to Rees for explaining the complexities and ongoing difficulties of adulterated food and fraudulent claims. The problems may be timeless, but, as this book shows, the responses are ever evolving, culturally dependent, and worth more attention. --Benjamin R. Cohen, author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food

Book Information

ISBN: 9781789141948
Publication date: 13th January 2020
Author: Jonathan Rees
Publisher: Reaktion Books
Format: Paperback / softback
Pagination: 176 pages
Categories: Cookery / food & drink etc,

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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