Note: All sessions will be held in 211 Dickinson Hall and all coffee breaks in 210 Dickinson Hall.

Friday, March 10

1:30  Introduction

Angela Creager & Jean-Paul Gaudillière, co-organizers

1:45–4:00  Session 1 – Modeling, experimenting, classifying food risks

Soraya de Chadarevian, “Radioactive Diet: Food, Metabolism and the Environment, c. 1960”

Victoria Lee, “Wild Toxicity, Cultivated Safety: Aflatoxin and Kōji Classification”

Hannah Landecker, “The Food of our Food: Medicated Feed and the Industrialization of Metabolism”

4:00–4:15  Coffee break
4:15-5:45  Session 2 – Inventing and reinventing food risks

Matthew Smith, “Canaries in a Coal Mine? Food Allergy as a Disease of Civilisation”

Heather Paxson, “Food Risk at the Border: Adulteration or Customary Practice”

Saturday, March 11

9:00–10:30  Session 3 – Mobilization and expertise around contaminants

Sarah Vogel and Maricel Maffini, “We are What We Eat: The US Regulatory System for Chemicals in Food”

Aurelien Feron, “PCBs in Food: Knowledge, Mobilizations and Public Action in France (1975–2015)”

10:30–10:45  Coffee break
10:45-12:15  Session 4 – Industrial agriculture, antibiotics and food risks

Delphine Berdah, “Bacterial Resistances to Antibiotics in Farm Animals, a ‘False Problem’ for Humans? Expert Debates and Disinhibitions in France in the Second Half of the 20th Century”

Claas Kirchhalle, “Between Bacteriology and Toxicology: ¬Agricultural Antibiotics and the Changing World of FDA Risk Regulation (1949–1985)”

12:15–2:00  Lunch
2:00–4:15  Session 5 – Impossible regulation

Nathalie Jas, “New Tools for New Problems. Shaping Specifications for Food Additives and Contaminants in the FAO/WHO and the EEC in the 1960s and 1970s”

Heiko Stoff, “Chemopolitics of Cancer-Causing Substances in the 1950s”

Xaq Frohlich, “‘Economic Adulteration’ or Even Better Than the Real Thing?: Labeling Novel Foods ‘Imitation’ in 1950s and 1960s America”

4:15–4:30  Coffee break
4:30–6:00  Final panel – Industry, expertise and historiography: Is there anything special about food risk?

Soraya Boudia, Jean-Paul Gaudillière, Giovanni Ceccarelli