A Treatise on Adulteration of Food and Culinary Poisons and Methods of Detecting Them.

1820 ; 398 Pages

The adulteration of food, as this book is testament to, is a far from recent phenomenon. "This groundbreaking work - written in English by a German scientist named Frederik Accum who lived in London from 1793 to 1821 - marked the beginning of an awareness of need for food safety oversight. Accum was the first person to tackle the subject and to reach a wide audience through his activities...Although popular, the book threatened established practices within the food processing industry and it earned him many enemies among London food manufactures - not least because Accum took the brave step of mentioning companies by name which had been caught carrying out the nefarious practises he details. -Wikipedia