[PDF.40vo] A Treatise on Adulterations of Food and Culinary Poisons

A Treatise on Adulterations of Food and Culinary Poisons

[PDF.cs58] A Treatise on Adulterations of Food and Culinary Poisons

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 | #5947321 in Books |  Accum Fredrick |  2008-04-01 | Original language:English | PDF # 1 |  9.02 x.25 x5.98l,.36 | File type: PDF | 104 pages

 | A Treatise on Adulterations of Food and Culinary Poisons

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||2 of 2 people found the following review helpful.| Very interesting; a look into food handling practices of the past|By Tan A. Summers|I bought this while researching lead poisoning in the 17th century. This book had some interesting facts about it, but also about many other horrifying things that were done to food in the past.|About the Author|Friedrich Christian Accum or Frederick Accum (March 29, 1769 – June 28, 1838) was a German chemist, whose most important achievements included advances in the field of gas lighting, efforts to keep processed foods free from dangerous addit

THIS Treatise, as its title expresses, is intended to exhibit easy methods of detecting the fraudulent adulterations of food, and of other articles, classed either among the necessaries or luxuries of the table; and to put the unwary on their guard against the use of such commodities as are contaminated with substances deleterious to health.

You easily download any file type for your gadget.A Treatise on Adulterations of Food and Culinary Poisons   |  Fredrick Accum. I was recommended this book by a dear friend of mine.

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