Liquid Materialities: A History of Milk, Science and the Law

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Ashgate, 2010 - Law - 334 pages
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The material that we call milk is a food that has been revered and ignored, respected and feared, in almost equal measure. This book is a history of attempts to bring it under control, manipulate its naturally variable composition and, in effect, redraw the boundaries between nature and society. In the name of quality, attempts were made to purify it of dirt and disease, and to impose norms about fat content, but these were always constrained by what is called here 'material resistance'. The book amounts to a new kind of food history that addresses the stuff in foodstuffs.

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About the author (2010)

Peter Atkins is Professor of Chemistry and Fellow of Lincoln College at Oxford University. He is the author of several world-famous chemistry textbooks. One reason why these continue to be leaders throughout the world after more than two decades is his remarkable gift for being able to explain
things--especially challenging concepts--memorably and with great clarity. This gift has regularly been deployed in his books for the general reader (Richard Dawkins has described one of them, The Creation, as 'the most beautifully written popular science book ever'), but never to better effect than
now, in Galileo's Finger.

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