A Treatise on Adulterations of Food, and Culinary Poisons

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.