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A Treatise on Adulterations of Food, and Culinary Poisons by Frederick Accum, book cover
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A Treatise on Adulterations of Food, and Culinary Poisons

by Frederick Accum

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140
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About this book

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.

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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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Book facts

Reading time
About 3 hours
Pages
140
Language
English
Formats
PDF, EPUB, MOBI, Read online