A Treatise on Adulterations of Food, and Culinary Poisons by Accum

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Author Accum, Friedrich Christian, 1769-1838
Title A Treatise on Adulterations of Food, and Culinary Poisons
Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy
Note Reading ease score: 53.9 (10th to 12th grade). Somewhat difficult to read.
Credits Produced by Ben Beasley, Lisa Reigel, Michael Zeug, and
the Online Distributed Proofreading Team at
http: //www.pgdp.net.
Summary "A Treatise on Adulterations of Food, and Culinary Poisons" by Fredrick Accum is a scientific publication written in the early 19th century. The work addresses the pervasive issue of food adulteration and outlines methods for detecting harmful substances in everyday food items, aiming to inform and protect the public from dangerous practices within the food industry. The opening of the treatise presents a stark examination of the deceitful practices of merchants and manufacturers who adulterate food and beverages, often with toxic substances. Accum stresses the health risks posed by these practices and highlights the urgency of the problem, illustrating how widespread and sophisticated these deceptions have become. He emphasizes the need for public awareness and provides practical guidance for individuals to recognize and test for common adulterants in various foodstuffs, thereby empowering readers to safeguard their own well-being against culinary fraud. (This is an automatically generated summary.)
Language English
LoC Class TX: Technology: Home economics
Subject Food adulteration and inspection
Category Text
EBook-No. 19031
Release Date
Copyright Status Public domain in the USA.
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