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Death in the Pot

Poison. It's whats for dinner. In 1820, Fredrick Accum wrote A Treatise on Adulterations of Food, and Culinary Poisons  to exhibit "the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy." This work promoted awareness of food poisoning--and the need for food safety oversight. It was controversial at the time, because it threatened the burgeoning food processing industry. Nonetheless, as the title page suggests, there was often death in the pot. Food Processing in the 19th century In the 18th century novel Humphrey Clinker, the father...

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