A Treatise on Adulteration of Food, and Culinary Poisons, exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, oil, pickles, and other articles employed in domestic economy. And methods of detecting them.
London: Longman, Hurst, Rees, Orme, and Brown; [Joseph Mallet, Printer], 1820. Octavo (18 x 11 cm.), xxiv, 360 pages. Stated "Second Edition", published the same year as the first edition. One of the earliest culinary works on the chemistry of cooking and adulteration of food. In A Treatise on Adulterations German chemist Frederick Accum denounced the addition of chemical additives to food. The work marked the beginning of an awareness.....