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Lecture 11

EAS396H1 Lecture Notes - Lecture 11: Zhao Lianhai, Food Security, Baidu

4 pages23 viewsWinter 2014

Department
East Asian Studies
Course Code
EAS396H1
Professor
Wen- Ching Sung
Lecture
11

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EAS396 Lecture 11
Food Safety in China Key Terms
Risk “oiety y Ulrih Bek
Differetial ode of assoiatio by Xiaotong Fei
Food Sovereignty
Social distrust
Counter-hegemony
Yunxiang Yan
Anthropologist at UCLA
manufactured foods risk are difficult to calculate and control
the biggest risk is social distrust in Chinese societies
He cares about morality in Chinese societies
Historical review of food safety in China
o Stage 1 (1950-1982)
main problem is public canteen problems 49 out of 139 cases
poor sanitation, unsafe storage of leftovers, lack of hygiene regulations,
improper cooking methods
staff made no effort to cheat the customers
food-poisoning cases caused by pesticides or harmful chemicals began to occur
in 1970s
1982 Food Hygiene Law
o Stage 2 (1932 2002)
Poisonous food
Poisonous Food
o Food adulteration: cooking oil
o Food additives: antibiotics, colorants, hormones
o Pesticides used as food preservatives
o Fake foods: fake milk powder, fake medicine, fake egg, fake soy sauce etc.
Possible Causes
o Government regulations and industry
500,000 large-scale food processing companies
350,000 small and medium-sized enterprises
over 20 million private owned business in the food retail line
Source: Xinhua, 2008
profit-driven manufacturers
inefficient inspection systems
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