Book
ID: CBB927290274

Menaces sur l'alimentation: emballages, colorants et autres contaminants alimentaires, XIXe-XXIe siècles (Threats to food: packaging, colorants and other food contaminants, 19th - 20th centuries) (2019)

unapi
Food preservation Food safety Toxicology Food industry and trade Regulation Adulterations (food and drug) Food additives Coloring matter in food Business and commerce

Au XIXe siècle, des innovations majeures révolutionnent la conservation des aliments ; on invente des matériaux d'emballage et des additifs alimentaires de synthèse. Ces progrès induisent toutefois de nouvelles menaces sur l'alimentation, telles que des intoxications par des substances nouvelles, ou des fraudes avérées pour tromper le consommateur. Dans les pays industrialisés, les pouvoirs publics et scientifiques engagent alors une lutte commune qui débouche, à l'issue d'un long processus, sur une régulation et sur la création, après 1945, d'organismes supranationaux comme la FAO. À la croisée des cultures de l'alimentation et de la toxicologie, ce livre nous parle de la sécurité alimentaire au travers de nombreux cas emblématiques et fascinants tels que l'arrivée progressive des colorants, le développement de l'usage de la cellophane, ou encore l'utilisation de l'aluminium dans la levure chimique qui fut la plus longue controverse alimentaire de l'histoire des États-Unis ! Le progrès scientifique coexiste-t-il avec l'impuissance de la science dans un monde toxique ? Quelle peut être à chaque époque la capacité des États à gouverner les technosciences ? Quelles ont été les origines des demandes de régulation au sein de chaque société ? Florence Hachez-Leroy livre une réflexion importante sur un sujet d'une actualité brûlante. [n the 19th century, major innovations revolutionized food preservation; packaging materials and synthetic food additives were invented. However, these advances led to new threats to food, such as intoxication by new substances, or fraud to deceive the consumer. In the industrialized countries, public authorities and scientists engaged in a common struggle which led, after a long process, to regulation and to the creation, after 1945, of supranational organizations such as the FAO. At the crossroads of food culture and toxicology, this book tells us about food safety through many emblematic and fascinating cases such as the gradual arrival of dyes, the development of the use of cellophane, or the use of aluminum in baking powder, which was the longest food controversy in the history of the United States! Does scientific progress coexist with the powerlessness of science in a toxic world? What can be the capacity of states to govern technoscience in each era? What were the origins of the demands for regulation within each society? Florence Hachez-Leroy delivers an important reflection on a subject of burning relevance.]

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Reviewed By

Review Jean-Pierre Williot (July 2021) Review of "Menaces sur l'alimentation: emballages, colorants et autres contaminants alimentaires, XIXe-XXIe siècles (Threats to food: packaging, colorants and other food contaminants, 19th - 20th centuries)". Technology and Culture (pp. 945-946). unapi

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https://data.isiscb.org/isis/citation/CBB927290274/

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Authors & Contributors
Ardeleanu, Constantin
Creager, Angela N. H.
Dawkins, Richard
Donnelly, Catherine
Drouard, Alain
Friesen, T. Max
Journals
Agricultural History
Anthropozoologica
Business History Review
Endeavour: Review of the Progress of Science
Environment and History
History and Technology
Publishers
Ashgate
Berghahn Books
I. B. Tauris
Oxford University Press
Reaktion Books
Concepts
Food industry and trade
Food preservation
Food safety
Food and foods
Food science; food technology
Canning industry
Time Periods
19th century
20th century
20th century, late
20th century, early
21st century
13th century
Places
Great Britain
Europe
China
United States
Canada
Germany
Institutions
Great Britain. Royal Navy
Smithsonian Institution
United States. Food and Drug Administration (USFDA)
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