Book description
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 is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and…
Why read it?
1 author picked A Treatise on Adulteration of Food, and Culinary Poisons, Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spirituous Liquors, Tea, Oil as one of their favorite books. Why do they recommend it?
First published in 1820, this book reminds us that nefarious practices have always been used by food producers, and that these practices are generally intended to boost profits with little concern for human health. ‘There is death in the pot!’ the author tells us in his preface, and he goes on to catalogue how products such as beer and bread, cheese and cognac, olive oil and vinegar were all being adulterated or counterfeited. More unusually, he goes on to explain case by case how the layperson can unmask the fraudsters with a little knowledge of home chemistry. Unfortunately for his…
From Colin's list on food books for thinking, not cooking.
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