"Foods and Their Adulteration" by Harvey Washington Wiley is an early 20th-century guide to understanding what's really in your food. The book shines a light on how foods are made and what they're supposed to be composed of while also uncovering the sneaky ways some manufacturers cheat consumers by adding unwanted or harmful substances. Readers of the book will familiarize themselves with food standards and laws of that time. It's like a manual that wants to empower people, whether they're shopping for groceries or running a food business, with the knowledge to tell the difference between real food and fake food. It is structured to explore different types of foods, from meats to drinks, warning people about the risks that come with altered foods and stressing how important it is to use science to keep our food safe and honest. The book strongly defends the rights of consumers to get all the information about the food they eat, how it's made, and how it could affect their health if it isn't pure.
Foods and Their Adulteration Origin, Manufacture, and Composition of Food Products; Description of Common Adulterations, Food Standards, and National Food Laws and Regulations
By Harvey Washington Wiley
Discover the shocking secrets hidden within your food, from deceptive manufacturing practices to potential health risks, as this book exposes the widespread issue of food adulteration at the beginning of the 20th century.
Summary
About the AuthorHarvey Washington Wiley was an American chemist who advocated successfully for the passage of the landmark Pure Food and Drug Act of 1906 and subsequently worked at the Good Housekeeping Institute laboratories. He was the first commissioner of the United States Food and Drug Administration.
Harvey Washington Wiley was an American chemist who advocated successfully for the passage of the landmark Pure Food and Drug Act of 1906 and subsequently worked at the Good Housekeeping Institute laboratories. He was the first commissioner of the United States Food and Drug Administration.
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