A TREATISE ON ADULTERATIONS OF FOOD - Accum, Frederick
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"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…mehr

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Produktbeschreibung
"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.
Autorenporträt
Friedrich Christian Accum ou Frederick Accum, né à Bückeburg le 29 mars 1769 et mort à Berlin le 28 juin 1838, est un chimiste allemand. Ses principaux apports ont concerné l'éclairage au gaz, la lutte contre la nourriture toxique et la vulgarisation de la chimie auprès du grand public.