What We Eat
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"What We Eat" by Thomas H. Hoskins offers a fascinating glimpse into the pervasive issue of food adulteration in the mid-19th century. This book provides an account of the common adulterations found in food and drink during the era, revealing the deceptive practices employed by some to increase profits at the expense of public health. More than just a historical record, this volume includes simple tests that readers can use to detect many of these adulterants. Hoskins' work is a valuable resource for understanding the challenges of ensuring food safety in a rapidly industrializing world and pr...
"What We Eat" by Thomas H. Hoskins offers a fascinating glimpse into the pervasive issue of food adulteration in the mid-19th century. This book provides an account of the common adulterations found in food and drink during the era, revealing the deceptive practices employed by some to increase profits at the expense of public health. More than just a historical record, this volume includes simple tests that readers can use to detect many of these adulterants. Hoskins' work is a valuable resource for understanding the challenges of ensuring food safety in a rapidly industrializing world and provides insights into the historical context of modern food regulations. It remains relevant today for anyone interested in the history of food, public health, and the ongoing quest for transparency and integrity in what we consume. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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