“Rees’ account of the journeys of some food to the shop encompasses horsemeat in the UK, honey-laundering in the US and 40-year-old zombie meat in China. It speaks of hidden crimes by large food processors and small-time criminals. Rees warns us against our willingness to ignore such deception if products are cheap enough.” — New Scientist

“Readers owe a debt of gratitude to Jonathan Rees for explaining the complexities and ongoing difficulties of adulterated food and fraudulent claims. The problems may be timeless, but, as this book shows, the responses are ever evolving, culturally dependent, and worth more attention.” — Benjamin R. Cohen, author of Pure Adulteration: Cheating on Nature in the Age of Manufactured Food

‘The difficulty, as Rees clearly sets out, is that many food adulterations are welcomed by consumers if the price goes down. And, as long as the ingredients are fully listed, then it’s not technically illegal. But where to draw the line? An academic historian, Rees brings a historical perspective to the subject. He points out that while global trade isn’t new, supply chains have never been more complex and one way manufacturers tackle this growing distance from consumers is by creating fictional chef mascots to engender trust in processed products. Spoiler: Mr Kipling, Betty Crocker and Captain Birdseye never existed. Rees provides plentiful factoids in an admirably compact book.” — Morning Star