Revue d'histoire moderne et contemporaine 2004-3 No 51-3, 2004/3 - pagesPages 7 to 16The History of Food Safety and SecurityBy Martin Bruegel, Alessandro StanzianiPages 17 to 43Nectars and Cheap Wines: Wine Quality and Adulteration in the United Provinces in the 18th CenturyBy Anne Sleeswijk WegenerPages 44 to 65Public Health, Repression of Fraud, and Municipal Action at the end of the 19th Century: The Food Analysis Laboratory in GrenobleBy Lucie PaquyPages 66 to 78The Fruit and Vegetable Garden: The Beginning of Food Security in Modern TimesBy Florent QuellierPages 79 to 103Slaughterhouses and Hygiene in 18th Century ParisBy Sydney WattsPages 104 to 120Strict Monitoring in SlaughterhousesBy Séverin MullerPages 121 to 156Sanitary Crisis and the Stabilization of Meat Prices in France, 18th-20th CenturiesBy Jérôme Bourdieu, Laetitia Piet, Alessandro StanzianiPages 157 to 182Protecting Consumers or Supporting Producers?By Michael French, Jim PhillipsPages 183 to 198Meals at the Factory: Industrialization, Nutrition, and Food for WorkersBy Martin BruegelPages 199 to 203How the Law Defines the MarketBy Alessandro StanzianiPages 204 to 227ReviewsBy Éric Baratay