LEADER 00000cam a22005294a 4500 001 ocn212908972 005 20091216102353.0 008 080303t20082008njuab b 001 0 eng 010 2008009688 015 GBA8A3798|2bnb 016 7 014702939|2Uk 020 0691138206|qcloth|qalkaline paper 020 9780691138206|qcloth|qalkaline paper 035 (OCoLC)ocn212908972 035 (OCoLC)212908972 035 480995 040 DLC|beng|cDLC|dYDXCP|dBTCTA|dBAKER|dUKM|dC#P|dCDX|dIXA|dVP @|dEDK|dSGB|dCQU|dTSU 049 RIDM 050 00 TX531|b.W688 2008 082 00 363.19/26|222 090 TX531 .W688 2008 100 1 Wilson, Bee.|0https://id.loc.gov/authorities/names/ no2004124088 245 10 Swindled :|bthe dark history of food fraud, from poisoned candy to counterfeit coffee /|cBee Wilson. 264 1 Princeton :|bPrinceton University Press,|c[2008] 264 4 |c©2008 300 xiv, 384 pages :|billustrations, map ;|c24 cm 336 text|btxt|2rdacontent 337 unmediated|bn|2rdamedia 338 volume|bnc|2rdacarrier 504 Includes bibliographical references (pages 351-361) and index. 505 0 German ham and English pickles -- Jug of wine, a loaf of bread -- Government mustard -- Pink margarine and pure ketchup -- Mock goslings and pear-nanas -- Basmati rice and baby milk -- Epilogue: Adulteration in the twenty- first century. 520 From the Publisher: Bad food has a history. Swindled tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and drink have been tampered with in often horrifying ways-padded, diluted, contaminated, substituted, mislabeled, misnamed, or otherwise faked. Swindled gives a panoramic view of this history, from the leaded wine of the ancient Romans to today's food frauds-such as fake organics and the scandal of Chinese babies being fed bogus milk powder. Wilson pays special attention to nineteenth- and twentieth-century America and England and their roles in developing both industrial-scale food adulteration and the scientific ability to combat it. As Swindled reveals, modern science has both helped and hindered food fraudsters-increasing the sophistication of scams but also the means to detect them. The big breakthrough came in Victorian England when a scientist first put food under the microscope and found that much of what was sold as genuine coffee was anything but-and that you couldn't buy pure mustard in all of London. Arguing that industrialization, laissez-faire politics, and globalization have all hurt the quality of food, but also that food swindlers have always been helped by consumer ignorance, Swindled ultimately calls for both governments and individuals to be more vigilant. In fact, Wilson suggests, one of our best protections is simply to reeducate ourselves about the joys of food and cooking. 650 0 Food contamination|0https://id.loc.gov/authorities/ subjects/sh85050272|xHistory.|0https://id.loc.gov/ authorities/subjects/sh99005024 650 0 Food industry and trade|0https://id.loc.gov/authorities/ subjects/sh85050282|xHistory.|0https://id.loc.gov/ authorities/subjects/sh99005024 650 7 Food contamination.|2fast|0https://id.worldcat.org/fast/ 930746 650 7 History.|2fast|0https://id.worldcat.org/fast/958235 650 7 Food industry and trade.|2fast|0https://id.worldcat.org/ fast/930843 901 MARCIVE 20231220 935 480995 994 C0|bRID
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