Francois, Jean R.2024-07-182024-07-182024-03-060889-048X1572-8366https://hdl.handle.net/2097/44404Food safety is an age-old but quotidian societal issue that has remained a concern throughout human history. The matter is gaining more significance in today’s globalized era, where minor food issues can now have extensive repercussions, impacting lives and economies worldwide in a very short time. In Risk on the Table: Food Production, Health, and the Environment, Angela Creager, Professor in History of Science at Princeton University, and Jean- Paul Gaudillière, Historian at Cermes3 and Professor at École des Hautes Études en Sciences Sociales, Paris, have assembled a compelling anthology that explores how scientific developments, industrial practices, and regulatory frameworks have shaped and responded to the risks associated with food production and consumption in modern society.en-USThis Rights Statement can be used for an Item that is in copyright. Using this statement implies that the organization making this Item available has determined that the Item is in copyright and either is the rights-holder, has obtained permission from the rights-holder(s) to make their Work(s) available, or makes the Item available under an exception or limitation to copyright (including Fair Use) that entitles it to make the Item available. This version of the article has been accepted for publication, after peer review (when applicable) but is not the Version of Record and does not reflect post-acceptance improvements, or any corrections. The Version of Record is available online at: https://doi.org/10.1007/s10460-024-10553-8. Use of this Accepted Version is subject to the publisher’s Accepted Manuscript terms of use https://www.springernature.com/gp/open-research/policies/journal-policiesText10.1007/s10460-024-10553-8