A Treatise On Adulterations Of Foods, And Culinary Poisons (1820)

""A Treatise On Adulterations Of Foods, And Culinary Poisons"" is a book written by Friederick Accum and published in 1820. The book is a comprehensive guide to the various ways in which food is adulterated and contaminated with harmful substances, as well as the dangers posed by certain culinary practices and ingredients. Accum explores the different types of adulteration that were prevalent at the time, including the use of harmful chemicals, the addition of cheaper ingredients, and the manipulation of food to make it appear more appealing. He also discusses the various poisons that can be found in food, such as lead and copper, and the ways in which they can be detected and avoided. The book is divided into several sections, each of which focuses on a different aspect of food adulteration and culinary poisoning. There are chapters on the adulteration of bread, beer, wine, and other alcoholic beverages, as well as sections on the dangers of coloring agents, preservatives, and other additives. Overall, ""A Treatise On Adulterations Of Foods, And Culinary Poisons"" is an important historical document that sheds light on the practices and attitudes of the early 19th century food industry. It remains a valuable resource for anyone interested in the history of food safety and the ongoing struggle to ensure that our food supply is free from harmful contaminants.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.