Have you ever wondered how our food has become so untrustworthy? Have we ever been able to trust what we eat?
Via a fascinating mix of food politics, history and culinary detective work, Bee Wilson uncovers the many methods by which swindlers have tampered with our food throughout history. From the leaded wine of ancient Rome to the food piracy of the twenty-first century we see the extraordinary ways food has been padded, poisoned, spiked, coloured, substituted, faked and mislabelled everywhere it has been sold.
Bee Wilson reveals the strong historical currents which enable the fraudsters to flourish; the battle of the science of deception against the science of detection; the struggle to establish reliable standards. She also suggests some small ways in which we can all protect ourselves from swindles and learn to trust what we eat again.
`Richly informative and beautifully written` ( The Times )
`Can hardly be bettered` ( Guardian )
`Fascinating, careful, witty and intelligent - Almost any paragraph chosen at random is entertaining` ( Prue Leith, New Statesman )
One M4B audiobook file (with incorporated cover image) containing five chapters of approximately fifteen minutes each.
A Treatise on Adulteration of Food and Culinary Poisons by Frederick Accum was published in 1820. It became a best-seller that shook English society with its revelations of the extremes to which food retailers and manufacturers would go to sell their products.
We might think we know what constitutes bread or genuine wine, but the history of tampering with food from Roman times to the present day tells an altogether more sinister story about what we consume.
The history of tampering with food in America is just as shocking as that in Britain.
The two world wars encouraged new extremes of ingenuity in food adulteration. Ersatz food was an attempt to make a virtue of necessity when shortages took hold. As one inhabitant of Leipzig commented, however, she didn't mind consuming rat but it was just the rat substitute she couldn't bear.
The food swindlers continue to find ever more sophisticated ways of adulterating our food and the champions of pure food must keep pace with their ingenuity. Scientists in the 21st century are resorting to DNA analysis to police the food we eat.
The book was first published on 24 Jan 2008 and was broadcast as BBC Radio 4 `Book of the Week`.
Type : MPEG-4 AAC m4b [DRM FREE]
Bitrate : 128
Mode : stereo
Frequency : 48000 Hz
Encoder : AAC [Audiobook Builder 1.08]
Contains: Album Art, ID Tag [iTunes]
Length: 1 hour 8 minutes
Size: 63.27 MB
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