Rainbow Palate

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A01=Carolyn Cobbold
additives
adulterations
Age Group_Uncategorized
Age Group_Uncategorized
allergens
Author_Carolyn Cobbold
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Category1=Non-Fiction
Category=KND
Category=KNDF
Category=PDX
Category=PN
chemicals
chemistry
coal tar
coloring
consumers
consumption
COP=United States
Delivery_Delivery within 10-20 working days
diet
drugs
england
environment
eq_bestseller
eq_business-finance-law
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_science
fertilizers
flavorings
food dyes
france
germany
globalization
health
history
Language_English
nonfiction
nutrition
organic
PA=Available
policy
Price_€20 to €50
processed
PS=Active
public opinion
safety
science
softlaunch
sweeteners
technology
toxicity
trade regulation
trust

Product details

  • ISBN 9780226727059
  • Dimensions: 152 x 229mm
  • Publication Date: 22 Sep 2020
  • Publisher: The University of Chicago Press
  • Publication City/Country: US
  • Product Form: Hardback
  • Language: English
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We live in a world saturated by chemicals--our food, our clothes, and even our bodies play host to hundreds of synthetic chemicals that did not exist before the nineteenth century. By the 1900s, a wave of bright coal tar dyes had begun to transform the western world. Originally intended for textiles, the new dyes soon permeated daily life in unexpected ways, and by the time the risks and uncertainties surrounding the synthesized chemicals began to surface, they were being used in everything from clothes and home furnishings to cookware and food. In A Rainbow Palate, Carolyn Cobbold explores how the widespread use of new chemical substances influenced perceptions and understanding of food, science, and technology, as well as trust in science and scientists. Because the new dyes were among the earliest contested chemical additives in food, the battles surrounding their use offer striking insights and parallels into today's international struggles surrounding chemical, food, and trade regulation.
Carolyn Cobbold is a research fellow at Cambridge University, where she investigates the history of food and science. Her work has been published in Annals of Science, Osiris, Ambix, and Business Insurance, among others.

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