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        Title Page for 'A Treatise on Adulterations of Food and Culinary Poisons' by Frederick Accum, published 1820

        English School, (19th century). Medium: printed paper. Date: 1820. Frederick Accum (1769-1838) was a London-based German chemist who wrote this treatise as part of his efforts to keep processed foods free from dangerous additives; These recent practices had come about as the result of the changes in food production that occurred during the industrial revolution; Provenance: Private Collection.

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