FOOD ADULTERATION AND FOOD FRAUD

Book ID/图书代码： 14932920C00030

English Summary/英文概要： What do we really know about the food we eat? A firestorm of recent food-fraud cases, from the US honey-laundering scandal to the forty-year-old frozen “zombie” meat smuggled into China, to horse-meat episodes in the United Kingdom, suggests fraudulent and intentional acts of food adulteration are on the rise. While often harmless, some incidents have resulted in serious public health consequences. At the heart of these dubious practices are everyone from large food processors to small-time criminals, while many consumers are becoming increasingly concerned about this malfeasance.

In this book, Jonathan Rees examines the complex causes and surprising effects of adulteration and fraud across the global food chain. Covering comestibles of all kinds from around the globe, Rees describes the different types of contamination, the role and effectiveness of government regulation, and our willingness to ignore deception if the groceries we purchase are cheap or convenient. Pithy, punchy, and cogent, Food Adulteration and Food Fraud offers important insight into this vital problem of human consumption.

Chinese Summary/中文概要： 我们对我们吃的食物到底了解多少？最近一系列食品欺诈案件，从美国洗蜂蜜丑闻到走私到中国的40年前的冷冻“僵尸”肉，再到英国的马肉事件，都表明食品掺假的欺诈和故意行为正在上升。虽然通常无害，但一些事件已造成严重的公共卫生后果。这些可疑行为的核心是从大型食品加工厂到小作案的每个人，而许多消费者正越来越担心这种渎职行为。

在这本书中，乔纳森•瑞斯研究了全球食品链中掺假和欺诈的复杂原因和令人惊讶的后果。瑞斯介绍了来自世界各地的各种食品，描述了不同类型的污染，政府监管的作用和有效性，以及如果我们购买的食品便宜或方便，我们愿意忽视欺骗。精辟、有力的《食品掺假和食品欺诈》为我们深入了解人类消费这一至关重要的问题提供了重要的见解。（WYL)

Awards/获奖情况：里斯对一些食物到商店的旅程的描述包括英国的马肉、美国的洗蜂蜜和中国40年前的僵尸肉。它提到了大型食品加工者和小罪犯的隐藏犯罪行为。

“正如瑞斯明确指出的，困难在于，如果价格下降，许多食品掺假会受到消费者的欢迎。而且，只要成分全部列出，那么从技术上讲就不违法。但底线在哪里呢？作为一名学术历史学家，瑞斯从历史的角度来研究这个问题。他指出，虽然全球贸易并不新鲜，但供应链从未像现在这样复杂，制造商解决与消费者之间日益增长的距离的一个方法就是创造虚构的厨师吉祥物，以建立对加工产品的信任。剧透：吉卜林先生，贝蒂•克罗克，还有伯德赛船长都不存在。瑞斯在一本非常紧凑的书中提供了大量的因素。

读者们应该感谢瑞斯解释了掺假食品和欺诈性索赔的复杂性和持续存在的困难。这些问题可能是永恒的，但正如本书所显示的，这些反应是不断演变的，文化上的依赖性，值得更多的关注。

“这本书有很多内容：对世界各地的食品欺诈和掺假行为进行了分类，对发现和根除食品欺诈和掺假行为的努力进行了历史回顾，并对在食品科学和工业生产的时代，为什么界定什么才算‘假食品’如此棘手进行了清晰的调查。随着有关转基因生物、化学添加剂、标签错误的“橄榄油”和不含乳制品的“牛奶”的争论仍在继续，这本及时出版的书是一本很有价值的入门读物，它能帮助我们理清影响食品制造、监管和销售的历史、文化和经济力量。里斯为任何有兴趣了解现代食品系统的复杂性和管理它的困难的人提供了一本必要的指南。”

“Rees’s account of the journeys of some food to the shop encompasses horse meat in the United Kingdom, honey-laundering in the United States and forty-year-old zombie meat in China. It speaks of hidden crimes by large food processors and small-time criminals.” , New Scientist

"The difficulty, as Rees clearly sets out, is that many food adulterations are welcomed by consumers if the price goes down. And, as long as the ingredients are fully listed, then it’s not technically illegal. But where to draw the line? An academic historian, Rees brings a historical perspective to the subject. He points out that while global trade isn’t new, supply chains have never been more complex and one way manufacturers tackle this growing distance from consumers is by creating fictional chef mascots to engender trust in processed products. Spoiler: Mr Kipling, Betty Crocker, and Captain Birdseye never existed. Rees provides plentiful factoids in an admirably compact book." , Morning Star

“Readers owe a debt of gratitude to Rees for explaining the complexities and ongoing difficulties of adulterated food and fraudulent claims. The problems may be timeless, but, as this book shows, the responses are ever evolving, culturally dependent, and worth more attention.” -- Benjamin R. Cohen, author of "Pure Adulteration: Cheating on Nature in the Age of Manufactured Food"

"This book is many things: a taxonomy of food fraud and adulteration around the world, a history of efforts to detect and eradicate it, and a lucid investigation of why it’s so tricky to define what counts as ’fake food’ in an age of food science and industrial production. As debates about GMOs, chemical additives, mislabeled ’olive’ oil, and dairy-free ’milk’ rage on, this timely volume is a valuable primer that cuts through the murk and rhetoric, and untangles the historical, cultural, and economic forces shaping how our food is made, regulated, and sold. Rees has produced a necessary guide for anyone interested in understanding the complexities of the modern food system and the difficulties in policing it." -- Nadia Berenstein, PhD, writer and historian

About the Author/作者介绍： 乔纳森•瑞斯是科罗拉多州立大学普韦布洛分校的历史学教授。他关于食品史的著作包括《冷藏国家》和《冰箱诞生之前》。

Jonathan Rees is professor of history at Colorado State University–Pueblo. His books on food history includes Refrigeration Nation and Before the Refrigerator.

Format:HARDCOVER

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