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Swindled: the dark history of food fraud

Amanda Johnson posted in on December 4th, 2008.

A fascinating insight into food adulteration past and present is provided in a new book by food writer and historian Bee Wilson. The book begins with the story of a German scientist Frederick Accum who, in 1820, published his book (both in Britain and the United states), A Treatise on Adulterations of Food and Culinary Poisons. […]

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