1. Sciences pures
  2. Histoire des sciences

EAN13
9791041985692
Éditeur
CULTUREA
Date de publication
15 février 2024
Nombre de pages
134
Dimensions
22 x 17 x 1 cm
Poids
247 g
Langue
eng

A Treatise On Adulterations Of Food, And Culinary Poison

Frederick Accum

CULTUREA

Prix public : 15,90 €

"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.
Trouver ou

Offres