Chris Otter

Hippophagy in the UK: a failed dietary revolution

This study explores the history of horseflesh consumption in modern Britain and France. It examines why horsemeat became relatively popular in France, but not Britain. These reasons include the active role of scientists, philanthropists, journalists and butchers. These figures did not actively promote horsemeat in Britain. These factors are as important as cultural and economic ones in explaining dietary transformation.

Artificial Britain: Risk, Systems and Synthetics Since 1800

This chapter explores the intersection of risk society, synthetic chemistry and enviro-technical systems, focusing primarily on the material dimensions of risk as played out in relation to health. Otter argues that an increasingly artificial human environment underpinned and shaped risk society, even if it did not absolutely determine the way in which risks were comprehended, experienced and managed. Using case histories including benzene, lead and polychlorinated biphenyls, he shows both the enduring persistence of the local in understanding risk and the diffusion of risk across a wide area, as well as the multiple techniques used to prevent, regulate and manage the risks of a technologically complex society.