Book ID: CBB745449979

A Rainbow Palate: How chemical dyes changed the West's relationship with food (2020)

unapi

Cobbold, Carolyn Ann (Author)


The University of Chicago Press


Publication Date: 2020
Edition Details: Book Series: Synthesis
Physical Details: 282
Language: English

Aniline and azo dyes were the first of many novel substances that chemists began to synthesize on an industrial-scale from coal-tar, a waste product of the gas industry. The new dyes, originally intended for textiles, were soon added to food, becoming one of the first laboratory-created, industrially manufactured chemicals to be used in our daily life in unexpected ways. By the time the risks and uncertainties surrounding the synthesized chemicals began to surface, the dyes were being used everywhere from clothes and furnishings to cookware and food. A Rainbow Palate examines how chemists in Europe and the US maneuvered themselves to become instrumental players in new regimes of food production, regulation, and quality testing. As increasing industrialization, international trade, and competition led to mounting concerns about food adulteration, manufacturers and retailers, politicians and the public all invoked chemists to represent their interests. As Carolyn Cobbold reveals, the widespread use of new chemical substances and techniques influenced perceptions and understanding of food, science, and technology as well as trust in science and scientists. Because the new dyes were among the earliest contested chemical additives in food, the battles surrounding their use offer striking insights and parallels into today's international struggles surrounding chemical, food, and trade regulation. (Publisher)

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Reviewed By

Review Jonathan Rees (2022) Review of "A Rainbow Palate: How chemical dyes changed the West's relationship with food". Ambix: Journal of the Society for the History of Alchemy and Chemistry (pp. 334-335). unapi

Review Peter Thompson (April 2021) Review of "A Rainbow Palate: How chemical dyes changed the West's relationship with food". Technology and Culture (pp. 642-643). unapi

Citation URI
https://data.isiscb.org/isis/citation/CBB745449979/

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Authors & Contributors
Oltrogge, Doris
Bernstein, Mark
Forino, Imma
Black, Charlene Villaseñor
Quinn, Jim
Lipsey, Richard G
Concepts
Technology
Color
Food and foods
Chemical Industry
Food industry and trade
Technological innovation
Time Periods
20th century
Medieval
19th century
20th century, late
21st century
Early modern
Places
Europe
United States
Japan
Greece
China
Soviet Union
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