In Risk on the Table, Creager and Gaudillière investigate the often-uncomfortable question of how safe is the food that we eat? While technological advances and new pesticides have led to cheaper and faster food production, it has simultaneously introduced higher risks for consumers and the environment. Creager and Gaudillière examine the history of food safety in North America and Europe and argue that often scientific findings are disregarded by policy makers when it could mean reforming our current food industry.
