"What We Eat" by Thomas H. Hoskins offers a fascinating glimpse into the pervasive issue of food adulteration in the mid-19th century. This book provides an account of the common adulterations found in food and drink during the era, revealing the deceptive practices employed by some to increase profits at the expense of public health.
More than just a historical record, this volume includes simple tests that readers can use to detect many of these adulterants. Hoskins' work is a valuable resource for understanding the challenges of ensuring food safety in a rapidly industrializing world and provides insights into the historical context of modern food regulations. It remains relevant today for anyone interested in the history of food, public health, and the ongoing quest for transparency and integrity in what we consume.
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