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Treatise on Adulterations of Food: And Culinary Poison

Treatise on Adulterations of Food: And Culinary Poison

          
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About the Book

"A Treatise on Adulterations of Food and Culinary Poisons" by Frederick Accum is a pioneering work that exposes the alarming practices of food adulteration in 19th-century society. Accum, a renowned chemist, meticulously investigates the deceptive and often hazardous substances added to food items for economic gain. Through detailed analyses and scientific scrutiny, the book unveils the extent of contamination in various food products, from spices to beverages. Accum's work serves as a rallying cry for food safety and public health, urging readers to be vigilant consumers. This seminal treatise not only contributed to legislative efforts to regulate food quality but also laid the groundwork for modern food safety standards. In an era where the purity of consumables was a growing concern, Accum's comprehensive examination of culinary adulterations remains a landmark text, offering valuable historical insights and emphasizing the importance of safeguarding the integrity of our food supply.


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Product Details
  • ISBN-13: 9791041985692
  • Publisher: Bod Third Party Titles
  • Publisher Imprint: Culturea
  • Height: 246 mm
  • No of Pages: 136
  • Spine Width: 7 mm
  • Weight: 254 gr
  • ISBN-10: 104198569X
  • Publisher Date: 15 Feb 2024
  • Binding: Paperback
  • Language: English
  • Returnable: N
  • Sub Title: And Culinary Poison
  • Width: 189 mm


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