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Title Page for A Treatise on Adulterations of Food and Culinary Poisons
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Title Page for A Treatise on Adulterations of Food and Culinary Poisons
XJF468501 Title Page for A Treatise on Adulterations of Food and Culinary Poisons by Frederick Accum, published 1820 (printed paper) by English School, (19th century); Private Collection; (add.info.: Frederick Accum (1769-1838) was a London-based German chemist who wrote this treatise as part of his efforts to keep processed foods free from dangerous additives; These recent practices had come about as the result of the changes in food production that occurred during the industrial revolution; ); English, out of copyright
Media ID 23489800
© Bridgeman Images
Chemistry Poison Poisonous Publication Safety Title Page
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EDITORS COMMENTS
The title page of "A Treatise on Adulterations of Food and Culinary Poisons" captures the essence of Frederick Accum's groundbreaking work in 19th-century chemistry. This print, dating back to 1820, showcases the importance of food safety during a time when processed foods were riddled with fraudulent sophistications. Frederick Accum, a London-based German chemist, dedicated his efforts to protect consumers from dangerous additives that had infiltrated their meals. As industrialization revolutionized food production during the era's industrial revolution, Accum recognized the urgent need for this treatise. With its intricate design and meticulous details, this title page symbolizes both domestic economy and public health concerns. The poisonous elements depicted serve as a stark reminder of the risks associated with consuming adulterated products. Accum's treatise not only shed light on deceptive practices but also paved the way for future advancements in food regulation. By exposing these fraudulent sophistications, he played an instrumental role in ensuring consumer safety and promoting transparency within the culinary world. This print serves as a visual testament to Accum's significant contributions to chemistry and his unwavering dedication towards protecting society from potential harm caused by processed foods. It stands as a powerful reminder that knowledge is key in combating dangerous additives and preserving our well-being.
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