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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
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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