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Article: Histoire de la qualite alimentaire (XIXe-XXe siecle).(Book review)
- Article from:
- Journal of Social History
- Article date:
- March 22, 2007
- Author:
CopyrightCOPYRIGHT 2007 Journal of Social History. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Histoire de la qualite alimentaire (XIXe-XXe siecle). By Alessandro Stanziani (Paris: Seuil, 2005. 440 pp.).
From genetically-modified crops to the European Union's definition of chocolate, debates on the quality of food are usually heated and invariably complex. Alessandro Stanziani, an historian and economist, uses nineteenth century controversies over the quality of wine, meat, milk, and butter to analyze the development of French pure food legislation from the regulation of individual markets to the law of 1905, which set the standards for the entire food industry. The legislation of 1905 was so effective that, in 1993, it was integrated into the European ...