Bücher von Friederick Accum

A Treatise On Adulterations Of Foods, And Culinary Poisons is a book written by Friederick Accum and published in 1820. The book is a comprehensive guide to the various ways in which food can be adulterated and poisoned, and how to detect and prevent such practices. The author discusses the use of harmful substances such as lead, copper, and mercury in food and drink, as well as the use of cheaper ingredients to bulk up products. The book also covers the dangers of food coloring and flavoring agents, and the importance of proper food storage and preparation. The author provides detailed instructions on how to test for adulterants and poisons in food, and offers advice on how to avoid them. This book was one of the first to bring attention to the issue of food adulteration and played a significant role in the development of food safety regulations.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.