Author: Frederick Accum
Title: A Treatise on Adulterations of Food and Culinary Poisons
Description: London, Longman, Hurst, Rees, Orme, and Brown, 1820. First edition. Leather. The first edition of this important nineteenth-century culinary treatise, one of the earliest culinary works on the chemistry of cooking and adulteration of food. An interesting nineteenth-century culinary treatise which attempts to expose the 'fraudulent sophistications' of bread, beer, wine, tea, coffee, and more. This treatise is mainly concerned with adulterations of food, which it deems as morally wrong. Written by a German chemist Frederick Accum. Accum's important achievements were in the fields of gas lighting, but he also made numerous efforts to regulate food and keep food safe for the general public. This particular work was special because it named specific companies and businesses that Accum felt was violating the principles of food safety. The first edition of this scarce work. This copy includes a tipped-in article on a court case in which Frederick Accum was brought to court for allegedly ripping the pages out of a book at the library of the Royal Institution. Rebound in full calf. Externally, smart, with some rubbing to the extremities and spine. Some shelf wear to the boards. Internally, front hinge is strained. Pages 155 to 158 are detached but present. Some amateur tape repairs to pages 155 to 158. Some light spotting and handling marks to the pages. Very Good . Ill.: Not Stated. Very Good .
Keywords: culinary adulterations food frederick accum adulterations Not Stated
See more books from our catalog: Cookery
Title: A Treatise on Adulterations of Food and Culinary Poisons
Description: London, Longman, Hurst, Rees, Orme, and Brown, 1820. First edition. Leather. The first edition of this important nineteenth-century culinary treatise, one of the earliest culinary works on the chemistry of cooking and adulteration of food. An interesting nineteenth-century culinary treatise which attempts to expose the 'fraudulent sophistications' of bread, beer, wine, tea, coffee, and more. This treatise is mainly concerned with adulterations of food, which it deems as morally wrong. Written by a German chemist Frederick Accum. Accum's important achievements were in the fields of gas lighting, but he also made numerous efforts to regulate food and keep food safe for the general public. This particular work was special because it named specific companies and businesses that Accum felt was violating the principles of food safety. The first edition of this scarce work. This copy includes a tipped-in article on a court case in which Frederick Accum was brought to court for allegedly ripping the pages out of a book at the library of the Royal Institution. Rebound in full calf. Externally, smart, with some rubbing to the extremities and spine. Some shelf wear to the boards. Internally, front hinge is strained. Pages 155 to 158 are detached but present. Some amateur tape repairs to pages 155 to 158. Some light spotting and handling marks to the pages. Very Good . Ill.: Not Stated. Very Good .
Keywords: culinary adulterations food frederick accum adulterations Not Stated
Price: GBP 695.00 = appr. US$ 992.45 Seller: Rooke Books
- Book number: 845J5
- Book number: 845J5
See more books from our catalog: Cookery