Death in a Pot: From England’s Famous Chemist to Exiled and Forgotten – Part 2
In his 1820 book “A Treatise on Adulteration of Food and Culinary Poisons”, Fredrick Accum (1769–1838) described how every citizen could reliably detect the worst of the common types of food adulteration by simple means. Fredrick Accum should have had a …