A Treatise on Adulterations of Food, and Culinary Poisons by Accum
"A Treatise on Adulterations of Food, and Culinary Poisons" by Fredrick Accum is a scientific publication written in the early 19th century. The work addresses
"A Treatise on Adulterations of Food, and Culinary Poisons" by Fredrick Accum is a scientific publication written in the early 19th century. The work addresses the pervasive issue of food adulteration and outlines methods for detecting harmful substances in everyday food items, aiming to inform and protect the public from dangerous practices within the food industry. The opening of the treatise presents a stark examination of the deceitful practices of merchants and ... Read More
)
