Author: Fredk. A. FilbyPublisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
A History of Food Adulteration and Analysis
Author: Fredk. A. FilbyPublisher:
ISBN:
Category :
Languages : en
Pages : 0
Book Description
A Treatise on Adulterations of Food, and Culinary Poisons
Author: Friedrich Christian AccumPublisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 394
Book Description
Swindled
Author: Bee WilsonPublisher: Princeton University Press
ISBN: 0691214085
Category : Cooking
Languages : en
Pages : 488
Book Description
Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways--padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds--such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters--increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as "genuine coffee" was anything but--and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking.
Pure Adulteration
Author: Benjamin R. CohenPublisher: University of Chicago Press
ISBN: 0226816745
Category : Business & Economics
Languages : en
Pages : 332
Book Description
Benjamin R. Cohen uses the pure food crusades at the turn of the twentieth century to provide a captivating window onto the origins of manufactured foods in the United States. In the latter nineteenth century, extraordinary changes in food and agriculture gave rise to new tensions in the ways people understood, obtained, trusted, and ate their food. This was the Era of Adulteration, and its concerns have carried forward to today: How could you tell the food you bought was the food you thought you bought? Could something manufactured still be pure? Is it okay to manipulate nature far enough to produce new foods but not so far that you question its safety and health? How do you know where the line is? And who decides? In Pure Adulteration, Benjamin R. Cohen uses the pure food crusades to provide a captivating window onto the origins of manufactured foods and the perceived problems they wrought. Cohen follows farmers, manufacturers, grocers, hucksters, housewives, politicians, and scientific analysts as they struggled to demarcate and patrol the ever-contingent, always contested border between purity and adulteration, and as, at the end of the nineteenth century, the very notion of a pure food changed. In the end, there is (and was) no natural, prehuman distinction between pure and adulterated to uncover and enforce; we have to decide. Today’s world is different from that of our nineteenth-century forebears in many ways, but the challenge of policing the difference between acceptable and unacceptable practices remains central to daily decisions about the foods we eat, how we produce them, and what choices we make when buying them.
A History of Food Adulteration and Analysis
Author: Frederick Arthur FilbyPublisher:
ISBN:
Category : Food
Languages : en
Pages : 286
Book Description
A History of Food Adulteration and Analysis
Author: Frederick A. FilbyPublisher:
ISBN:
Category :
Languages : en
Pages : 269
Book Description
Calendar
Author: University of LondonPublisher:
ISBN:
Category :
Languages : en
Pages : 672
Book Description
A Treatise on Adulterations of Food
Author: Friedrich Christian AccumPublisher: Createspace Independent Publishing Platform
ISBN: 9781722143404
Category :
Languages : en
Pages : 70
Book Description
A Treatise on Adulterations of Food Friedrich Christian Accum Of all the frauds practised by mercenary dealers, there is none more reprehensible, and at the same time more prevalent, than the sophistication of the various articles of food. This unprincipled and nefarious practice, increasing in degree as it has been found difficult of detection, is now applied to almost every commodity which can be classed among either the necessaries or the luxuries of life, and is carried on to a most alarming extent in every part of the United Kingdom. It has been pursued by men, who, from the magnitude and apparent respectability of their concerns, would be the least obnoxious to public suspicion; and their successful example has called forth, from among the retail dealers, a multitude of competitors in the same iniquitous course. To such perfection of ingenuity has this system of adulterating food arrived, that spurious articles of various kinds are every where to be found, made up so skilfully as to baffle the discrimination of the most experienced judges. We are delighted to publish this classic book as part of our extensive Classic Library collection. Many of the books in our collection have been out of print for decades, and therefore have not been accessible to the general public. The aim of our publishing program is to facilitate rapid access to this vast reservoir of literature, and our view is that this is a significant literary work, which deserves to be brought back into print after many decades. The contents of the vast majority of titles in the Classic Library have been scanned from the original works. To ensure a high quality product, each title has been meticulously hand curated by our staff. Our philosophy has been guided by a desire to provide the reader with a book that is as close as possible to ownership of the original work. We hope that you will enjoy this wonderful classic work, and that for you it becomes an enriching experience.
A Treatise on Adulterations of Food and Culinary Poisons
Author: Friedrich Christian AccumPublisher:
ISBN:
Category : Food adulteration and inspection
Languages : en
Pages : 276
Book Description
A TREATISE ON ADULTERATIONS OF FOOD
Author: Frederick AccumPublisher: BoD - Books on Demand
ISBN:
Category : Science
Languages : en
Pages : 135
Book Description
"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.
