“Death in the Pot” A Treatise on the Adulterations of Food (1820) – Title page
Image by Chemical Heritage Foundation
Friedrich Christian Accum, 1769-1838.
A treatise on adulterations of food, and culinary poisons : exhibiting the fraudulent sophistications of bread, beer, wine, spirituous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy ; and methods of detecting them
Learn more about culinary chemistry and see other books like this by visiting this page: www.chemheritage.org/library/featured_books/accum/index.html. More images of this book are in CHF’s online catalog: othmerlib.chemheritage.org/record=b1033098~S6
Photo by Douglas A. Lockard.
From the Roy G. Neville Historical Chemical Library, a collection of roughly 6,000 rare volumes dating from 1478 onward. The Chemical Heritage Foundation is a non-profit library, museum, and center for scholars that’s dedicated to the history of chemistry. To learn more, visit www.chemheritage.org.