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Routledge Liquid Materialities: Milk History & Science - Routledge

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Description

Explore the compelling history of milk through two centuries of scientific struggle, regulation, and social change. This Critical Food Studies volume by Peter Atkins examines how milk was transformed from a naturally variable product into a standardized commodity, tracing the tension between scientific control and the material resistance of natural food. Discover how attempts to purify milk of dirt and disease, manipulate its fat content, and establish legal standards fundamentally reshaped the boundaries between nature and society. A groundbreaking analysis of food history that reveals how science, law, and commerce intersected to reshape one of humanity's oldest foods.

Key Features

Liquid Materialities traces two centuries of dairy history, examining the scientific and legal efforts to standardise milk production.

Peter Atkins explores how milk's natural variability resisted standardisation, revealing conflicts between food science and material reality.

This Routledge Critical Food Studies text examines the historical struggle to purify milk of contaminants and establish consistent fat content standards.

The book redraw the boundaries between nature and society through the lens of milk history, showing how regulation shaped food systems.

Spanning medical, legal and social sciences perspectives, this work illuminates how science attempted to control a naturally resistant food product.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
12 January 2010
Listed Since
26 October 2009

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