A Treatise on Adulterations of Food: And Culinary Poison
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"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...
Format:Paperback
Language:English
ISBN:B0CVR83DSD
ISBN13:9791041985692
Release Date:February 2024
Publisher:Culturea
Length:136 Pages
Weight:0.56 lbs.
Dimensions:0.3" x 7.4" x 9.7"
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