[ skip to content ]

Food Fears and Raw-Milk Cheese

West, Harry G. (2008) 'Food Fears and Raw-Milk Cheese.' Appetite, 51 (1). pp. 25-29.

Full text not available from this repository.

Abstract

This paper examines the debate over the safety of raw-milk cheese. Departing from Nestle's categories of “science-based” and “value-based” approaches to risk assessment, the author argues that raw-milk cheese advocates, as well as proponents of pasteurisation, invoke science to support their positions, and measure risk against potential costs and benefits. Additionally, the author argues, each position is animated by, albeit differing, values and their attendant fears. While artisan cheesemakers associations have successfully averted bans on raw-milk cheesemaking in various contexts in recent years, the author concludes that they remain vulnerable to future food scares unless consumer interest in raw-milk cheese is sustained.

Item Type: Articles
SOAS Departments & Centres: Faculty of Arts and Humanities > Department of Anthropology and Sociology
Faculty of Arts and Humanities > Department of Anthropology and Sociology > SOAS Food Studies Centre
ISSN: 01956663
DOI (Digital Object Identifier): 10.1016/j.appet.2008.02.004
Depositing User: Harry West
Date Deposited: 21 Apr 2009 09:15
URI: http://eprints.soas.ac.uk/id/eprint/7126

Statistics

Item downloaded times since 21 Apr 2009 09:15.

View statistics for "Food Fears and Raw-Milk Cheese"

Repository staff only

View Item View Item