Food Adulteration and How to Beat It (1) (Routledge Library Editions: Food and Diet)

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Synopsis
‘All natural: no artificial colours or flavours’. This was an increasingly familiar claim made for the food we bought in the late 1980s. But what about the other ingredients? Additives are only one form of adulteration. Nitrates, excess water, pesticide residues, too much fat, and the newest of them all food irradiation, are some of the others. The questions they pose for all of us are inescapable, as is the overall issue of poor-quality food dressed up to be what it is not.In this book, originally published in 1988, the London Food Commission, Britain’s independent food watchdog, spells out the dangers, and suggests solutions. It challenges official policy and condemns official secrecy. It says why British food is the sick food of Europe. It believes that what is needed is a major shake-up in Whitehall and the food trades, and calls for a new anti-adulteration alliance – a positive campaign for improved food policy. And it backs all arguments with rigorous and detailed evidence.Food matters to everyone. We deserve the best. We will only get it if we demand it. This book spelt out what our demands should be. Still a big topic of interest today this is an opportunity to look at some early issues surrounding the food we buy and assess how far we’ve come.
Copyright:
1988

Book Details

Book Quality:
Publisher Quality
Book Size:
318 Pages
ISBN-13:
9781040380376
Related ISBNs:
9781041006107, 9781040380338, 9781003610809
Publisher:
Taylor & Francis
Date of Addition:
Copyrighted By:
The London Food Commission
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Cooking, Food and Wine, Health, Mind and Body, Social Studies
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.

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