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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)

Florence auteur Hachez-Leroy (Author)

Presses universitaires François-Rabelais de Tours
Publication date: 2019
Language: French

ISBN: 9782869067165

Publication Date: 2019
Physical Details: 286

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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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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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