New Faculty Book: Risk on the Table

February 12, 2021

Risk on the Table: Food Production, Health, and the Environment, edited by Angela N. H. Creager and Jean-Paul Gaudillière, published January 2021. The book came out of a joint Davis Center conference / History of Science Workshop, "Risk on the Table: Food, Health, and Environmental Exposure" (March 2017) during the Davis Center's "Risk and Fortune" theme.