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Arts and Traditions of the Table: Perspectives on Culinary History Ser.: Sacred Cow, Mad Cow : A History of Food Fears by Madeleine Ferrières (2005, Hardcover)

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SACRED COW, MAD COW: A HISTORY OF FOOD FEARS (ARTS AND TRADITIONS OF THE TABLE: PERSPECTIVES ON CULINARY HISTORY) By Madeleine Ferrieres & Jody Gladding - Hardcover **BRAND NEW**.

About this product

Product Identifiers

PublisherColumbia University Press

ISBN-100231131925

ISBN-139780231131926

eBay Product ID (ePID)47855696

Product Key Features

Number of Pages416 Pages

Publication NameSacred Cow, Mad Cow : a History of Food Fears

LanguageEnglish

SubjectAgriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History, Europe / General, United States / General

Publication Year2005

TypeTextbook

AuthorMadeleine Ferrières

Subject AreaCooking, Social Science, History

SeriesArts and Traditions of the Table: Perspectives on Culinary History Ser.

FormatHardcover

Dimensions

Item Height0.1 in

Item Weight26.7 Oz

Item Length0.9 in

Item Width0.7 in

Additional Product Features

Intended AudienceScholarly & Professional

LCCN2005-051796

ReviewsFerrieres' accomplishment provides a historical foundation for anyone interested in development of public policy regarding what we eat., Its scholarly foundation is solid and extensive... She has read well and has chosen her texts... with care., "Ferrieres' accomplishment provides a historical foundation for anyone interested in development of public policy regarding what we eat." -- Booklist, "An impressively researched addition to the Arts and Traditions of the Table Series... Filled with choice nuggets of food lore." -- "Kirkus", An impressively researched addition to the Arts and Traditions of the Table Series... Filled with choice nuggets of food lore., "Sticks to a rich and well-exploited range of historical sources... Ferrieres argues convincingly." -- W. F. Bynum, Nature, "An impressively researched addition to the Arts and Traditions of the Table Series... Filled with choice nuggets of food lore." -- Kirkus, "Ferrieres' accomplishment provides a historical foundation for anyone interested in development of public policy regarding what we eat." -- "Booklist", "Ferrihres cuts across historiographic heritages with intelligence and uncommon pertinence." -- "Le Monde", "Its scholarly foundation is solid and extensive... She has read well and has chosen her texts... with care." -- Priscilla Ferguson, "Journal of Modern History", "Ferri res cuts across historiographic heritages with intelligence and uncommon pertinence." -- Le Monde, "A study that has fascinating contemporary echoes... It is a dense but rewarding book." -- John Postgate, Times Literary Supplement, "A study that has fascinating contemporary echoes... It is a dense but rewarding book." -- John Postgate, "Times Literary Supplement", "Its scholarly foundation is solid and extensive... She has read well and has chosen her texts... with care." -- Priscilla Ferguson, Journal of Modern History

Dewey Edition22

Grade FromCollege Graduate Student

IllustratedYes

Original LanguageFrench

Dewey Decimal616.3/9/00944

Table Of ContentSeries Editor's Preface Preface to the American Edition Introduction 1. Forbidden Meats 2. Political Meat 3. The Birth of the Consumer 4. The Vigilant Consumer 5. The Phobia of New Plants 6. Bread on Trial 7. Silent Fears 8. The Pate and the Garden 9. Hungarian Cattle Disease 10. From the Epizootic to the Epidemic 11. The Politics of Precaution 12. The Dangers of Imperfect Metals 12. Health Conflicts 14. Bourgeois Serenity 15. English Cattle Disease 16. The Poisoners of Chicago Conclusion Notes Bibliography Index

SynopsisFrom the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferrires offers a colorful and insightful history of how we've decided what not to eat. Ferrires explores panics, myths, and changing attitudes regarding food as well as various attempts throughout history to ensure food safety. She demonstrates that fears of food have been inspired not only by safety concerns but also by cultural, political, and religious prejudices., Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or unhealthy food. From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferrières traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices. Flour from human bones and p'té from dead cats are just two of the more unappetizing recipes that have scared consumers away from certain foods. Ferrières considers the roots of these and other rumors, illuminating how societies have assessed and attempted to regulate the risks of eating. She documents the bizarre and commonsensical attempts by European towns to ensure the quality of beef and pork, ranging from tighter controls on butchers to prohibiting Jews and menstruating women from handling meat. Examining the spread of Hungarian cattle disease, which ravaged the livestock of seventeenth-century Europe, Ferrières recounts the development of safety methods that became the Western model for fighting animal diseases. Ferrières discusses a wealth of crucial and curious food-related incidents, trends, and beliefs, including European explorers' shocked responses to the foodways of the New World; how some foods deemed unsafe for the rich were seen as perfectly suitable for the poor; the potato's negative reputation; the fierce legal battles between seventeenth-century French bread bakers and innkeepers; the role of the medical profession in food regulation; and how modern consumerism changed the way we eat. Drawing on history, folklore, agriculture, and anthropology, Ferrières tells us how our decisions about what not to eat reflect who we are., Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or unhealthy food. From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferri res traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices. Flour from human bones and p t from dead cats are just two of the more unappetizing recipes that have scared consumers away from certain foods. Ferri res considers the roots of these and other rumors, illuminating how societies have assessed and attempted to regulate the risks of eating. She documents the bizarre and commonsensical attempts by European towns to ensure the quality of beef and pork, ranging from tighter controls on butchers to prohibiting Jews and menstruating women from handling meat. Examining the spread of Hungarian cattle disease, which ravaged the livestock of seventeenth-century Europe, Ferri res recounts the development of safety methods that became the Western model for fighting animal diseases. Ferri res discusses a wealth of crucial and curious food-related incidents, trends, and beliefs, including European explorers' shocked responses to the foodways of the New World; how some foods deemed unsafe for the rich were seen as perfectly suitable for the poor; the potato's negative reputation; the fierce legal battles between seventeenth-century French bread bakers and innkeepers; the role of the medical profession in food regulation; and how modern consumerism changed the way we eat. Drawing on history, folklore, agriculture, and anthropology, Ferri res tells us how our decisions about what not to eat reflect who we are., Contemporary concerns about food such as those stemming from mad cow disease, salmonella, and other potential food-related dangers are hardly new-humans have long been wary of what they eat. Beyond the fundamental fear of hunger, societies have sought to protect themselves from rotten, impure, or unhealthy food. From the markets of medieval Europe to the slaughterhouses of twentieth-century Chicago, Madeleine Ferrires traces the origins of present-day behavior toward what we eat as she explores the panics, myths, and ever-shifting attitudes regarding food and its safety. She demonstrates that food fears have been inspired not only by safety concerns but also by cultural, political, and religious prejudices. Flour from human bones and pt from dead cats are just two of the more unappetizing recipes that have scared consumers away from certain foods. Ferrires considers the roots of these and other rumors, illuminating how societies have assessed and attempted to regulate the risks of eating. She documents the bizarre and commonsensical attempts by European towns to ensure the quality of beef and pork, ranging from tighter controls on butchers to prohibiting Jews and menstruating women from handling meat. Examining the spread of Hungarian cattle disease, which ravaged the livestock of seventeenth-century Europe, Ferrires recounts the development of safety methods that became the Western model for fighting animal diseases. Ferrires discusses a wealth of crucial and curious food-related incidents, trends, and beliefs, including European explorers' shocked responses to the foodways of the New World; how some foods deemed unsafe for the rich were seen as perfectly suitable for thepoor; the potato's negative reputation; the fierce legal battles between seventeenth-century French bread bakers and innkeepers; the role of the medical profession in food regulation; and how modern consumerism changed the way we eat. Drawing on history, folklore, agriculture, and anthropology, Ferrires tells us how our decisions about what "not" to eat reflect who we are.

LC Classification NumberRC622.F47613 2005