By Johanna Goldberg, Information Services Librarian
While in the stacks recently, we came across this intriguing cover.
How can you not open the book? The title page did not disappoint.
Food adulteration was a dangerous problem in 19th-century London. In 1820, chemist Fredrick Accum wrote A Treatise on Adulterations of Food and Culinary Poisons, the first book of its kind to attempt to expose the dangers of the food, water, and beverage supply.¹
Among many other practices, Accum cautioned against alum in the bread supply, used to make bread whiter; fraudulent peppercorns, made of lintseed, clay, and a small bit of Cayenne; vinegar laced with sulphuric acid; red lead used to color cheese; and beer mixed with a poisonous narcotic plant, cocculus indicus.² Forty years after the book’s publication, Parliament passed the Food Adulteration Act.¹
The Royal Society of Chemistry’s Library and Information Centre offers an excellent online exhibit on the life and times of Accum (including a career-ending scandal involving mistreatment of library books). Learn more here.
Edit: A reader recognized the artwork as that of Berkeley King and kindly provided us with the following image of the cover of Accum’s Plans of the Gas Works in London, which King also designed.
1. The fight against food adulteration. (n.d.). Retrieved May 16, 2013, from http://www.rsc.org/education/eic/issues/2005mar/thefightagainstfoodadulteration.asp
2. Accum, F. (1820). 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. London: Longman, Hurst, Rees, Orme, and Brown.