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

About this book

In an era marked by rapid industrialization and burgeoning consumerism, "A Treatise on Adulterations of Food, and Culinary Poisons" by Fredrick Accum emerges as a crucial exposé on the dangers lurking in everyday sustenance. This groundbreaking work meticulously details the fraudulent practices affecting staple items such as bread, beer, and cheese, while also revealing the insidious presence of culinary poisons. Accum's insights into the adulteration of food not only highlight the urgent need for consumer awareness but also empower readers with methods to identify these threats. Ideal for students, civic activists, and historians alike, this treatise serves as an essential resource for understanding the intersection of food safety and public health in a transformative period.

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