food scares do not new

Today we often hear alerts bacteria on defective preserves, meat from animals sick ... Mr. Ferriere shows in this book that in the Middle Ages, Western populations (the study is based on archives drawn from European funds) have legislated to prevent diseases and to protect consumers. The meats were well go up in cities. Later to prevent rinderpest we developed the ancestor of traceability with branding. In this very informative book we will learn in passing that the butcher was dissociated from the butcher because he was selling cooked meats; that believe that we consumed only meat sprinkled with spices in the Middle Ages is a mistake, according to the country that the preference for meat color changes, the pastry was pasta for pies. The author also discusses the case of ergot; canned, the problem of metals, the introduction of new crops such as tomato and potato. The chapters read like a novel. If he evokes the past this work is ultimately valid.