Revue d'histoire moderne et contemporaine 2004-3

No 51-3, 2004/3 - 240 pages

Food Safety or Security: A Business and Health Issue

Pages 7 to 16

The History of Food Safety and Security

By Martin Bruegel, Alessandro Stanziani

The Fight against Fraud

Pages 17 to 43

Nectars and Cheap Wines: Wine Quality and Adulteration in the United Provinces in the 18th Century

By Anne Sleeswijk Wegener

Pages 44 to 65

Public Health, Repression of Fraud, and Municipal Action at the end of the 19th Century: The Food Analysis Laboratory in Grenoble

The Healthy and the Unhealthy

Pages 66 to 78

The Fruit and Vegetable Garden: The Beginning of Food Security in Modern Times

By Florent Quellier

Pages 79 to 103

Slaughterhouses and Hygiene in 18th Century Paris

By Sydney Watts

Pages 104 to 120

Strict Monitoring in Slaughterhouses

By Séverin Muller

The Market Versus Health?

Pages 121 to 156

Sanitary Crisis and the Stabilization of Meat Prices in France, 18th-20th Centuries

By Jérôme Bourdieu, Laetitia Piet, Alessandro Stanziani

Pages 157 to 182

Protecting Consumers or Supporting Producers?

By Michael French, Jim Phillips

Readings

Pages 183 to 198

Meals at the Factory: Industrialization, Nutrition, and Food for Workers

By Martin Bruegel

Reading

Pages 199 to 203

How the Law Defines the Market

By Alessandro Stanziani

Pages 204 to 227

Reviews

By Éric Baratay