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    By Frederick Accum
    London   Longman, Hurst, Rees, Orme, and Brown
    8" by 5" xvi, 372pp
    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.
    By Frederick Accum

    1820 A Treatise on Adulterations of Food and Culinary Poisons

    London   Longman, Hurst, Rees, Orme, and Brown
    8" by 5" xvi, 372pp
    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.
    £695.00
    : 0.75kgs / : 845J5
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    Description

    First Edition, Leather Binding, Rebound, Scarce

    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.

    Condition

    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

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