| Sacred Cow, Mad Cow: A History of Food Fears Contributor(s): Ferrières, Madeleine (Author), Gladding, Jody (Translator) |
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ISBN: 0231131925 ISBN-13: 9780231131926 Publisher: Columbia University Press OUR PRICE: $44.55 Product Type: Hardcover Published: November 2005 Annotation: 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. |
| Additional Information |
| BISAC Categories: - Cooking | History - Technology & Engineering | History - Technology & Engineering | Food Science - General |
| Dewey: 616.390 |
| LCCN: 2005051796 |
| Series: Arts and Traditions of the Table: Perspectives on Culinary History |
| Physical Information: 1.15" H x 6.48" W x 9.5" (1.64 lbs) 416 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |