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A Treatise on the Adulterations of Food and Culinary Poisons

Name: A Treatise on the Adulterations of Food and Culinary Poisons
Author: ACCUM Fredrick

Book Description

Friedrich Accum (1769-1838) was a notable German chemist who lived in London from 1791 to 1821. He wrote most of his publications in English. He was the first person to address the addition of chemicals to foodstuffs. In this book he calls out unscrupulous merchants boosting their profits at a cost to public health.

Dealer Notes

A thousand copies were sold within a month of publication and a second run (of which this is one) was printed the same year.

Author ACCUM Fredrick

Date 1820, 2nd edition

Binding Original brown cloth, rubbed at edges, corners bent; 19.5cm

Publisher Longman, Hurst, Rees, Orme and Brown, London

Condition Pages a little browned at edges, remarkably little spotting or foxing, front hinge cracked but sound, inscription to front pastedown

Pages 4pp. adverts, xxiv, 360

Price: £250.00

Offered by Bainbridge Books

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A Treatise on the Adulterations of Food and Culinary Poisons

Book Description

Dealer Notes

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Important Information

A Treatise on the Adulterations of Food and Culinary Poisons

Book Description

Dealer Notes

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