This book is remarkable historian, instructive, exciting. As any serious historian Madeleine Ferrières explains in his introduction working method:
"What has history to do with it [dietary risk]? Nothing, if we take the concept of risk in the strictest sense and objective. Many, if not the risk it is studied -even, but the perception of risk.
It is this new concept, forged in the study of consumer behavior, the historian can and must go. "
This story on nearly a millennium will take you in the kitchens of French in the markets, according to the evolution of science, prejudice, unfair practices, manners. What a fabulous trip documented, explained!
Tel doctor right about one thing that is wrong about another fight a doctor who is wrong on the first point and the second reason. Struggle aéristes (evil comes from the air and not the ground), market regulation (excellent demonstration by the facts that a market can only exist if it is regulated - see for example the Market Square by economist Michel Henochsberg and Brussels market study by Alain Supiot in The Spirit of Philadelphia: Social justice against the total market.
Control ladres meats need intramural slaughterhouses that city dwellers can see for themselves that the animals that will be killed are healthy (it's only from Napoleon that abattoirs begin to be moved extramural); French is the long zoophagous. It was not until the nineteenth century that it becomes sarcophagus.
How many mistakes! Dead cow disease are buried in the barn ... to scare the disease ... which causes, by contagion, death of the herd. TB is not contagious cows known as the cow produces milk, the white color is synonymous with purity in the nineteenth century, the Parisian mortality was however due to 30% by consumption.
Doctors, veterinarians, scientists will study ways to fight infections in some horror just as this gangrene that dried up members to death, due to the consumption of tainted rye. The innkeepers are not in the spotlight who traded wine sold pitcher, put up in the pigeon droppings (Marseille). However we learn that in Venice early in the seventeenth century, to fight against animal diseases, preventive culling of herds of cattle (from Hungary) was not only recommended but performed in Italy and France.
Our food fears are not recent (BSE, swine flu, bird flu, SARS, GMOs, ...). The past illuminates our present truly his teachings.
