TY - BOOK AU - Wilson,Bee TI - Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee SN - 9780691214085 AV - TX531 .W688 2008 U1 - 363.19/26 22 PY - 2020///] CY - Princeton, NJ PB - Princeton University Press KW - Food contamination KW - History KW - Food industry and trade KW - SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) KW - bisacsh KW - Adulterant KW - Adulterated food KW - Advertising KW - Apothecary KW - Baking KW - Basmati KW - Beef KW - Bread KW - British cuisine KW - Caramel KW - Cereal KW - Chicory KW - Confectionery KW - Cooking KW - Custard KW - Customer KW - Detection KW - Dishonesty KW - Dough KW - Dye KW - Famine food KW - Flour KW - Food Standards Agency KW - Food coloring KW - Food industry KW - Food quality KW - Food safety KW - Food security KW - Food KW - Fraud KW - Glucose KW - Ingredient KW - Ketchup KW - Lard KW - Lentil KW - Loaf KW - Margarine KW - Meal KW - Meat KW - Olive oil KW - Organic food KW - Pesticide KW - Pint KW - Preservative KW - Publicity KW - Pure Food and Drug Act KW - Saccharin KW - Sake KW - Salad KW - Sausage KW - Savoury (dish) KW - Scientist KW - Soup KW - Starch KW - Sugar beet KW - Sugar KW - Supermarket KW - Sylvester Graham KW - Tax KW - Turmeric KW - Turnip KW - Upton Sinclair KW - Vegetable KW - Vinegar KW - Vitamin A KW - Vitamin KW - Vomiting KW - Wheat flour KW - White bread KW - Whole grain N1 - Frontmatter --; Contents --; Preface --; 1. German Ham and English Pickles --; 2. A Jug of Wine, a Loaf of Bread --; 3. Government Mustard --; 4. Pink Margarine and Pure Ketchup --; 5. Mock Goslings and Pear-nanas --; 6. Basmati Rice and Baby Milk --; Epilogue: Adulteration in the Twenty-first Century --; Notes --; Bibliography --; Acknowledgments --; Picture Credits --; Index; restricted access N2 - 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 UR - https://doi.org/10.1515/9780691214085?locatt=mode:legacy UR - https://www.degruyter.com/isbn/9780691214085 UR - https://www.degruyter.com/document/cover/isbn/9780691214085/original ER -