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A Treatise on Adulterations of Food, and Culinary Poisons

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About this book

The author of the book 'A Treatise on Adulterations of Food, and Culinary Poisons' is Frederick Accum. This book is a groundbreaking work and it was published in 1820. The book reveals several things For example, fraudulent practices in the production and sale of food and beverages. The book is categorized under genres like Literature and Fiction.

About the author

Frederick Accum

Frederick Accum was a German-born chemist who built a career in London as a teacher, analyst, author, and consultant during the early nineteenth century. A Treatise on Adulterations of Food, and Culinary Poisons appeared in 1820 and brought public attention to deceptive practices in the preparation and sale of common foods.

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