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Excerpt from Food Adulteration and Its Detection: With Photomicrographic Plates and a Bibliographical AppendixOF the various branches cognate to chemical research which excite public attention, that of food adulteration.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Excerpt from Food Adulteration and Its Detection: With Photomicrographic Plates and a Bibliographical AppendixOF the various branches cognate to chemical research which excite public attention, that of food adulteration.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

Medieval gardens; cookshops; spices; ale, beer, wine and spirits; the food of peasants, labourers, townspeople, the wealthy, the poor and the country gentleman; fish, meat and game; the feeding of infants, children; dairy products; vitamins, proteins, fat and fibre; the adulteration of food; the four bottle man; bread; poaching; tea, coffee and chocolate; food in schools and institutions; sugar and sweetmeats; root crops; the agricultural revolution; the importance of 'white meats', the vegetarian diet; menus and recipes. . .The Englishman's Food was first published in 1939, fully revised in 1957 and now appears with a new updating introduction. A ground-breaking book, it is a fascinating and authoritative survey of food production, consumption, fashions and follies over a period of five hundred years. Reprinted with a new introduction by food editor Tom Jaine.

English summary: In 19th century Germany, industrialization drew public attention to food quality. This book examines the different strategies pursued in order to solve the problem of food adulteration. It does not only focus on the state's legislation, but also analyses numerous amending regulations at a non-government level. German text. German description: Gammelfleisch, verseuchte Babynahrung, BSE - dies sind nur wenige Beispiele fur immer wiederkehrende Schreckensmeldungen uber die gegenwartige Lebensmittelproduktion. Die Verbraucher sind heute kaum noch in der Lage, die Qualitat ihrer Nahrungsmittel zu beurteilen, sie mussen deshalb tagtaglich Vertrauen aufbringen. Diese Konstellation ist jedoch kein neuartiges Kennzeichen der jungsten Zeit, sondern bildete sich bereits in der Industrialisierung heraus. In der zweiten Halfte des 19. Jahrhunderts entstand eine neue Sensibilitat gegenuber Nahrungsmittelverfalschungen, die sich in einer breiten offentlichen Debatte niederschlug. Ursachlich war der gesellschaftliche und wirtschaftliche Wandel: Die wachsende Distanz zwischen Verbrauchern und Produzenten, die zunehmend industrialisierte Produktion sowie die unzahligen neuartigen Produkte und Zusatzstoffe erzeugten ein Gefuhl der Unsicherheit. Gleichzeitig veranderte der Aufstieg der Ernahrungsforschung den Blick auf die Nahrungsmittel.

Medieval gardens; cookshops; spices; ale, beer, wine and spirits; the food of peasants, labourers, townspeople, the wealthy, the poor and the country gentleman; fish, meat and game; the feeding of infants, children; dairy products; vitamins, proteins, fat and fibre; the adulteration of food; the four bottle man; bread; poaching; tea, coffee and chocolate; food in schools and institutions; sugar and sweetmeats; root crops; the agricultural revolution; the importance of 'white meats', the vegetarian diet; menus and recipes. . .The Englishman's Food was first published in 1939, fully revised in 1957 and now appears with a new updating introduction. A ground-breaking book, it is a fascinating and authoritative survey of food production, consumption, fashions and follies over a period of five hundred years. Reprinted with a new introduction by food editor Tom Jaine.

English summary: In 19th century Germany, industrialization drew public attention to food quality. This book examines the different strategies pursued in order to solve the problem of food adulteration. It does not only focus on the state's legislation, but also analyses numerous amending regulations at a non-government level. German text. German description: Gammelfleisch, verseuchte Babynahrung, BSE - dies sind nur wenige Beispiele fur immer wiederkehrende Schreckensmeldungen uber die gegenwartige Lebensmittelproduktion. Die Verbraucher sind heute kaum noch in der Lage, die Qualitat ihrer Nahrungsmittel zu beurteilen, sie mussen deshalb tagtaglich Vertrauen aufbringen. Diese Konstellation ist jedoch kein neuartiges Kennzeichen der jungsten Zeit, sondern bildete sich bereits in der Industrialisierung heraus. In der zweiten Halfte des 19. Jahrhunderts entstand eine neue Sensibilitat gegenuber Nahrungsmittelverfalschungen, die sich in einer breiten offentlichen Debatte niederschlug. Ursachlich war der gesellschaftliche und wirtschaftliche Wandel: Die wachsende Distanz zwischen Verbrauchern und Produzenten, die zunehmend industrialisierte Produktion sowie die unzahligen neuartigen Produkte und Zusatzstoffe erzeugten ein Gefuhl der Unsicherheit. Gleichzeitig veranderte der Aufstieg der Ernahrungsforschung den Blick auf die Nahrungsmittel.