Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee

Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee

There's something just so universally unsettling about having eaten bad food. Food that's not what its label says. Food that's gone bad, but is disguised to look good. Food that has additives and fillers that may or may not kill you.

Swindled begins in 1820s London, where chemist Frederick Accum blew off the cover on food adulteration, alerting all who had eaten pickles made green by copper, vinegar made sharp by sulp

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish