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

Volumn , Issue , 2020, Pages 1-386

  Wilson, Bee ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 85195545385     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Book

References (223)

1. Accum, Friedrich Christian, Chemical Amusement, comprising a series of curious and instructive experiments in chemistry, which are easily performed, and unattended with danger (London: T. Boys, 1817).
2. Accum, Friedrich Christian, Culinary Chemistry: Exhibiting the Scientific Principles of Cookery (London: R. Ackermann, 1821).
3. Accum, Friedrich Christian, An Explanatory Dictionary of the Apparatus and Instruments Employed in the Various Operations of Philosophical and Experimental Chemistry (London: T. Boys, 1824).
4. Accum, Friedrich Christian, A Practical Treatise on Gas-Light (London: Ackermann, 1815).
5. Accum, Friedrich Christian, A Treatise on Adulterations of Food and Culinary Poisons (London: Longman, Hurst, Rees, Orme & Brown, 1820).
6. Accum, Friedrich Christian A Treatise on Adulterations of Food, and Culinary Poisons, facsimile of the fi rst American edition, published in Philadelphia in 1820 (New York: Mallinckrodt, 1966).
7. Accum, Friedrich Christian, A Treatise on the Art of Brewing (London: Longman, Hurst, Rees, Orme Brown, 1820).
8. Accum, Friedrich Christian, A Treatise on the Art of Making Good and Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grain (London: T. Boys, 1821).
9. Accum, Friedrich Christian, A Treatise on the Art of Making Wine from Native Fruits (London: Longman, Hurst, Reese, Orme & Brown, 1820).
10. Acton, Eliza, The English Bread-Book for Domestic Use Adapted to Families of Every Grade (London: Longman, Brown, Green, 1857).
11. Acton, Eliza, Modern Cookery for Private Families, facsimile of 1855 edition (Lewes: Southover Press, 1963).
12. Addison, J., and R. Steele (eds.), The Tatler, collated edition (London: Longman Dodsley etc., 1797).
13. Allingham, William, Blackberries Picked Off Many Bushes by D. Pollex and Others, Put in a Basket by W. Allingham (London: G. Philip & Son, 1884).
14. Anderson, Oscar E., The Health of a Nation: Harvey W. Wiley and the Fight for Pure Food (Chicago: University of Chicago Press, 1958).
15. Anderson, R. C. (ed.), The Assize of Bread Book, 1477-1517 (Southampton: Cox Sharland, 1923).
16. Anon. (probably Dr Peter Markham), Poison Detected of Frightful Truths (London: Dodsley, Osborne, Corbet, Griffith, Jones, 1757).
17. Anon., Deadly Adulteration and Slow Poisoning; or Disease and Death in the Pot and the Bottle, by an enemy of fraud and villainy (London: Sherwood, Gilbert & Piper, 1830).
18. Anon., The Tricks of the Trade in the Adulterations of Food and Physic (London: David Bogue, 1851).
19. Anon., Adulteration of Food, Drink and Drugs, Being the Evidence Taken before the Parliamentary Committee (London: David Bryce, 1855a).
20. Anon., Language of the Walls: and A Voice from the Shop Windows, or The Mirror of Commercial Roguery “by one who thinks aloud” (Manchester: Abel Heywood, 1855b).
21. Apple, Rima D., Mothers and Medicine, A Social History of Infant Feeding 1890-1950 (Madison: University of Wisconsin Press, 1987).
22. Atkin, Tim, and William Lee, “Just add Antifreeze,” Observer Food Monthly, 16 January 2005.
23. Atkins, P. J., “Sophistication Detected or, the Adulteration of the Milk Supply, 1850- 1914,” Social History, vol. 16 (1991): 317-39.
24. Barton Hutt Peter, “The Basis and Purpose of Government Regulation and Misbranding of Food,” Food Drug and Cosmetic Law Journal, vol. 33 (1978).
25. Beaudoin, Kirsten, “On Tonight’s Menu: Toasted Cornbread with Firefl y Genes? Adapting Food Labeling Law to Consumer Protection Needs in the Biotech Century,” Marquette Law Review (2000).
26. Beeton, Isabella, Mrs Beeton’s Book of Household Management, abridged edition (London: Penguin, 2000).
27. Berghoff, Hartmut, “Enticement and Deprivation: The Regulation of Consumption in Pre-War Nazi Germany,” in The Politics of Consumption, edited by Martin Daunton and Matthew Hill (Oxford: Berg, 2001), chap. 8.
28. Bligh, H.F.J., “Detection of Adulteration of Basmati Rice with Non-premium Longgrain Rice,” International Journal of Food Science and Technology, vol. 35 (2000): 257-65.
29. Block, Daniel, “Milk,” in The Oxford Encyclopedia of Food and Drink in America, edited by Andrew F. Smith (Oxford: Oxford University Press, 2004).
30. Brantz, Dorothy, “Dehumanizing the City: The Problem of Livestock in Nineteenth-Century Paris and Berlin,” conference paper, European Association for Urban History, Stockholm, 2006.
31. British Nutrition Foundation, Food Fortifi cation (London: British Nutrition Foundation, 1994).
32. Brosco, Jeffrey, “The Early History of the Infant Mortality Rate in America,” Pediatrics, vol. 103 (1999): 478-85.
33. Browne, C. A., “The Life and Chemical Services of Frederick Accum,” Journal of Chemical Education, vol. 2 (1925): 829-51, 1008-34, 1140-49.
34. Burnett, John, Plenty and Want: A Social History of Food in England from 1815 to the Present Day, originally published 1968 (London: Routledge, 1989).
35. Burros, Marion, “Is Organic Food Provably Better?” New York Times, 16 July 2003.
36. Butchko, Harriet H., “Safety of Aspartame,” letter to Lancet, 12 April 1997.
37. Camporesi, Piero, “Bread of Dreams,” History Today, vol. 39, no. 4 (April 1989): 14-21.
38. Cannon, Geoffrey, The Good Fight: The Life and Work of Caroline Walker (London: Ebury Press, 1989).
39. Catchpole, Andrew, “A Vintage Year for Cheating,” Guardian, 6 July 2006.
40. Cato, Cato the Censor on Farming, translated by Ernest Brehaut (New York: Columbia University Press, 1933).
41. Chevallier, Jean-Baptiste Alphonse, Dictionnaire des altérations et falsifi cations des substances alimentaires, médicamenteuses et commerciales (Paris: Béchet jeune, 1854).
42. Child, Samuel, Every Man His Own Brewer, sixThedition (London: J. Ridgeway, 1798).
43. Clarke, A., Flavouring Materials: Natural and Synthetic (London: Hodder & Stoughton, 1922).
44. Clayton, Edwy Godwin, Arthur Hill Hassall: Physician and Sanitary Reformer (London: Baillière, Tindall & Cox, 1908).
45. Clifton, Claire, and Colin Spencer, The Faber Book of Food (London: Faber & Faber, 1993).
46. Cole, R. J., “Frederick Accum: A Biographical Study,” Annals of Science, vol. 7 (1951): 128-43.
47. Cole, R. J., “Sir Anthony Carlisle, FRS (1768-1840),” Annals of Science, vol. 8 (1952): 255-70.
48. Collins, Emmanuel, Lying Detected; or some of the most frightful untruths that ever alarmed the British metropolis fairly exposed (Bristol: E. Farley & Son, 1758).
49. Columella, Dererustica, On Agriculture, with an English translation, 3 vols. (London: Heinemann, 1954-55).
50. Cooper, Artemis, Writing at the Kitchen Table: The Authorized Biography of Elizabeth David (London: Michael Joseph, 1999).
51. Cooper, Derek, The Bad Food Guide (London: Routledge, 1967).
52. Cooper, Derek, Snail Eggs and Samphire: Dispatches from the Food Front (London: Macmillan, 2000).
53. Coppin, Clayton, and Jack C. High, The Politics of Purity: Harvey Washington Wiley and the Origins of Federal Food Policy (Ann Arbor: University of Michigan Press, 1999).
54. Corbin, Alain, The Foul and the Fragrant: Odour and the Social Imagination (London: Berg, 1986).
55. David, Elizabeth, English Bread and Yeast Cookery, new American edition (Newton, MA: Biscuit Books, 1994).
56. Davies, Catriona, “Chicken Not Such a Healthy Option,” Daily Telegraph, 4 April 2004.
57. Davis, Belinda J., Home Fires Burning: Food, Politics and Everyday Life in World War I Berlin (Chapel Hill: University of North Carolina Press, 2000).
58. Degnan, Frederick H., “Rethinking the GRAS Concept,” Food and Drug Law Journal, vol. 46 (1991): 553-82.
59. Denby, Daniel, “Uppie Redux? Upton Sinclair’s Losses and Triumphs,” New Yorker, 28 August 2006.
60. Dillon, Patrick, Gin: The Much-Lamented Death of Madame Geneva, the Eighteenth-Century Gin Craze (Boston: Justin Charles, 2004).
61. Dorey, Margaret, “Corrupt and Naughty Wares: Rhetoric versus Reality in Regulating the Food Market of Seventeenth-century London,” paper given to the Oxford Symposium on Food and Cookery, September 2007.
62. Drummond, J. C., and Anne Wilbraham, The Englishman’s Food: A History of Five Centuries of English Diet (London: Jonathan Cape, 1939).
63. Ecott, Tim, Vanilla: Travels in Search of the Luscious Substance (London: Michael Joseph, 2002).
64. Eisinger, Josef, “Lead and Wine: Eberhard Gockel and the Colica Pictonum,” Medical History, vol. 26 (1982): 279-302.
65. Eliot, George, “Address to Working Men by Felix Holt,” fi rst published in Blackwood’s Magazine, 1868, in George Eliot, Essays and Leaves from a Notebook (London: Blackwood, 1884).
66. Ellender, David, “A Class-Action Lawsuit against Aspartame Manufacturers: A Realistic Possibility or Just a Sweet Dream for Tort Lawyers?” Regent University Law Review (2005-6): 179-208.
67. Ely, Clansen, “Regulation of Food Additives and Contaminants in the United States,” in Symposium Proceedings: Food Law: US-EC (Campden Food and Drink Research Association, 1990).
68. Engels, Friedrich, The Condition of the Working Class in England, edited with an introduction by David McLellan (Oxford: Oxford University Press, 1993).
69. Everard, Stirling, The History of the Gas-Light and Coke Company, 1812-1949 (London: Ernest Benn, 1949).
70. Fabian Society, “Municipal Slaughterhouses,” Fabian Tracts, no. 92 (1899).
71. Faunce, George, “The Imitation Jam Case,” The Food and Drug Cosmetic Law Journal, vol. 8 (1953): 717-20.
72. Ferrières, Madeleine, Sacred Cow, Mad Cow: A History of Food Fears, translated by Jody Gladding (New York: Columbia University Press, 2006).
73. Fielden, Christopher, Is Th is the Wine You Ordered, Sir? (London: Christopher Helm, 1989).
74. Filby, Frederick Arthur, A History of Food Adulteration and Analysis (London: G. Allen & Unwin, 1934).
75. Fildes, Valerie, Breasts, Bottles and Babies: A History of Infant Feeding (Edinburgh: Edinburgh University Press, 1986).
76. Fistere, Charles M., “The Imitation Jam Case—Some Implications,” The Food, Drug and Cosmetic Law Journal, vol. 7 (1952): 165-71.
77. Freeman, Sarah, Mutton and Oysters: The Victorians and Their Food (London: Gollancz, 1989).
78. Galtier, C-P., Traité de toxicologie médicale, chimique et légale et de la falsifi cation des aliments, boissons, condiments, 2 vols. (Paris: Chamerot, 1855).
79. Garnsey, Peter, Famine and Food Supply in the Graeco-Roman World (Cambridge: Cambridge University Press, 1988).
80. Garstang, Marion R., “The Imitation Jam Decision,” The Food, Drug and Cosmetic Law Journal, vol. 9 (1954): 92-98.
81. Gaughan, Anthony, and Peter Barton Hutt, “Harvey Wiley, Theodore Roosevelt and the Federal Regulation of Food and Drugs,” Food and Drug Law, Harvard Law School (Winter 2004).
82. Gee, Brian, “Friedrich Christian Accum (1769-1838),” entry in the new Oxford DNB, 2004.
83. Gladwell, Malcolm, “The Ketchup Conundrum,” New Yorker, 6 September 2004.
84. Gonzalez, Martín, et al., “Detection of Honey Adulteration with Beet Sugar Using Stable Isotope Methodology,” Food Chemistry, vol. 61, no. 3 (1998): 281-86.
85. Goodacre, Royston, David Hammond, and Douglas Kell, “‘Quantitative Analysis of the Adulteration of Orange Juice with Sucrose Using Pyrolysis Mass Spectrometry and Chemometrics,” Journal of Analytical and Applied Pyrolysis (1997): 135-58.
86. Goodwin, Lorine Swainston, The Pure Food, Drink and Drug Crusaders, 1879-1914 (London: McFarland, 1999).
87. Gottesman, Ronald, “Introduction” to The Jungle by Upton Sinclair (Harmondsworth: Penguin, 1985).
88. Gray, Ernest A., By Candlelight: The Life of Arthur Hill Hassall, 1817-94 (London: Robert Hale, 1983).
89. Greenaway, Frank (ed.), The Archives of the Royl Institution of Great Britain in Facsimile, 1799-1900 (Menston, Ilkley: Scolar Press, 1971).
90. Haber, Barbara, From Hardtacks to Home Fries (New York: Simon & Schuster, 2002).
91. Hamlin, Christopher, A Science of Impurity: Water Analysis in Nineteenth-century Britain (Bristol: Adam Hilger, 1990).
92. Hamlin, Christopher, Public Health and Social Justice in the Age of Chadwick: Britain 1800-1854 (Cambridge: Cambridge University Press, 1998).
93. Hassall, Arthur Hill, Food and Its Adulterations (London: Longman, Brown, Green, 1855).
94. Hassall, Arthur Hill, The Narrative of a Busy Life: An Autobiography (London: Longmans Green, 1893).
95. Haydon, Peter, Beer and Britannia: An Inebriated History of Britain (London: Sutton Publishing, 2001).
96. Hesser, Amanda, Cooking for Mr. Latte (New York: Norton, 2003).
97. Hudson, John, The History of Chemistry (London: Macmillan, 1992).
98. Hughson, D., The New Family Receipt Book (London: W. Pritchard, 1817).
99. Humble, Nicola, Culinary Pleasures (London: Faber, 2005).
100. Hutchins, B. L., The Public Health Agitation: 1833-1848 (London: Fifield, 1909).
101. Jackson, Henry, An Essay on Bread, wherein the Bakers and Millers Are Vindicated from the Aspersions Contained in Two Pamphlets (London: J. Wilkie, 1758).
102. Jacobsen, Jan Krag, paper given to the Oxford Food Symposium on Adulteration, September 2005.
103. Johnson, Hugh, The Story of Wine (London: Mitchell Beazley, 1989).
104. Junod, Suzanne White, “The Rise and Fall of Federal Food Standards in the United States: The Case of the Peanut Butter and Jelly Sandwich,” paper given at the Spring Conference, Society for the Social History of Medicine, 9 April 1999.
105. Juvenal, Juvenal: The Satires, edited by E. Courtney (Rome, 1984).
106. Kallet, Arthur, and F. Klink, 100 000 000 Guinea Pigs (New York: Vanguard Press, 1933).
107. Kaplan, Steven Laurence, The Bakers of Paris and the Bread Question, 1700-1775 (Durham, NC: Duke University Press, 1996).
108. Kennett, Frances, History of Perfume (London: Harrap, 1975).
109. Kessler, David, “Remarks by the Commissioner of Food and Drugs,” Food and Drug Law Journal, vol. 48 (1993): 1-11.
110. Keuchel, Edward, F., “Chemicals and Meat: The Embalmed Beef Scandal of the Spanish-American War,” Bulletin of Medical History, vol. 48 (1974): 249-64.
111. Kolko, Gabriel, The Triumph of Conservatism: A Re-interpretation of American History, 1900-1916 (New York: Free Press of Glencoe, 1963).
112. Lawrence, Felicity (ed.), Additives: Your Completes Survival Guide (London: Century, 1986).
113. Lawrence, Felicity, Not on the Label: What Really Goes into the Food on Your Plate (London: Penguin, 2004).
114. Lee, Kwang-Sun, “Infant Mortality Decline in the Late Nineteenth and Early Twentieth Century: Role of Market Milk,” http://www.ironwood.cpe.uchicago.edu/CPE_Workshop/paper, accessed 9 October 2006.
115. Letheby, Henry, On Food: Four Cantor Lectures (London: Longman, Green, 1870).
116. Levenson, Barry M., Habeas Codfi sh: Refl ections on Food and the Law (Madison: University of Wisconsin Press, 2001).
117. Levenstein, Harvey, Paradox of Plenty: A Social History of Eating in Modern America (Oxford: Oxford University Press, 1993).
118. Li-Chan, Eunice, “Developments in Detection of Adulteration of Olive Oil,” Trends in Food Science and Technology, vol. 5 (January 1994): 3-11.
119. London Food Commission, Food Adulteration and How to Beat It (London: Unwin Hyman, 1988).
120. Loomis, C. Grant, “Mary Had a Parody: A Rhyme of Childhood in Folk Tradition,” Western Folklore, vol. 17 (January 1985): 45-51.
121. Loubère, Leo A., The Red and the White: A History of Wine in France and Italy in the Nineteenth Century (Albany: State University of New York Press, 1978).
122. Lyon, William F., “Insects as Human Food,” Ohio State University Fact Sheet, 1994, http://www.ohioline.osu.edu, accessed November 2006.
123. Lyons, Jean. and Martha Rumore, “Food Labeling Then and Now,” Journal of Pharmacy and Law, vol. 172 (1993).
124. McCance, R. A., and E. M. Widdowson, Breads White and Brown: Their Place in Th ought and Social History (London: Pitman Medical Publishing, 1956).
125. McCarry, C., Citizen Nader (New York: Saturday Review Press, 1972).
126. McGee, Harold, On Food and Cooking: The Science and Lore of the Kitchen (New York: Simon & Schuster, 1984).
127. MacKenney, Richard, Tradesmen and Traders: The World of Guilds in Venice and Europe c. 1280-c. 1650 (London: Croom Helm, 1987).
128. Mandel, Boris L., “Food Additives Are Common Causes of Attention Defi cit Disorder in Children,” Annals of Allergy (May 1994).
129. Manning, James, The Nature of Bread Honestly and Dishonestly Made (London: R. Davis, 1757).
130. Markham, Peter, A Letter to the Right Honourable William Pitt, Relating to the Abuses Practiced by Bakers (London: M. Cooper, 1757).
131. Martin, John B., “The Imitation Jam Case and Its Eff ect on the Ice Cream Industry,” Food and Drug Law Journal, vol. 8 (1954): 123-26.
132. Mayhew, Henry, The Morning Chronicle Survey of Labour and the Poor: The Metropolitan Districts (London: Caliban Books, 1980-).
133. Miller, Ian, “Alum Production at Carlton Alum Works,” http://www.oxfordarch.co.uk (article of May 2004).
134. Mitchell, John, Treatise on the Falsifi cations of Food and the Chemical Means Employed to Detect Them (London: Hippolyte Baillière, 1848).
135. Monckton, H. A., A History of English Ale and Beer (London: Bodley Head, 1966).
136. Murphy, Kevin C., “Pure Food, the Press and the Poison Squad: Evaluating Coverage of Harvey W. Wiley’s Hygienic Table,” 2001,” http://www.kevincmurphy.com, accessed September 2006.
137. Nader, Ralph, The Ralph Nader Reader (London: Seven Stories Press, 2000).
138. Nelson, Robert L., “The Price of Bread: Poverty, Purchasing Power and the Victorian Labourer’s Standard of Living,” modifi ed 25 December 2005, http://www.victorianweb.org.
139. Nestle, Marion, Food Politics (Berkeley: University of California Press, 2002).
140. Nestle, Marion, What to Eat (New York: North Point Press, 2006).
141. Nightingale, Pamela, A Medieval Mercantile Community: The Grocer’s Company and the Politics and Trade of London 1000-1485 (New Haven: Yale University Press, 1995).
142. Normandy, Alphonse, The Commercial Handbook of Chemical Analysis (London: George Knight & Sons, 1850).
143. Olver, Lynne, “Mock Foods,” in The Oxford Encyclopedia of Food and Drink in America (Oxford: Oxford University Press, 2004).
144. Orwell, George, The Road to Wigan Pier, originally published 1937 (Harmondsworth: Penguin, 2001).
145. Padovan, G. J., et al., “Detection of Adulteration of Commercial Honey Samples by the 13C/12C Isotopic Ratio,” Food Chemistry, vol. 82, no. 4 (2003): 633-36.
146. Parmentier, Antoine-Augustin, “Treatise on the Composition and Use of Chocolate,” Nicholson’s Journal: Journal of Natural Philosophy, Chemistry and the Arts, vol. 5 (1803).
147. Patten, Marguerite, We’ll Eat Again (London: Hamlyn, 1985).
148. Patton, Jeffrey, Additives, Adulterants and Contaminants in Beer (London: Patton Publications, 1989).
149. Phillips, Rod, “Wine and Adulteration,” History Today (June 2000): 31-37.
150. Phillips, Rod, A Short History of Wine (London: Penguin, 2001).
151. Picard, André, “Today’s Fruits, Vegetables Lack Yesterday’s Nutrition,” Toronto Globe and Mail, 6 July 2002.
152. Platt, Hugh, Sundrie New and Artifi ciall Remedies against Famine (London: P.S., 1596).
153. Pliny, the Elder, Naturalis historia, Natural History, English and Latin, translated by H. Rackham, 10 vols. (London: Heinemann, 1968).
154. Potter, Stephen, The Magic Number: The Story of “57” (London: M. Reinhardt, 1959).
155. Purvis, Andrew, “It’s Supposed to Be Lean Cuisine. So Why Is Th is Chicken Fatter than It Looks?” Observer Food Monthly, 15 May 2005.
156. Pyke, Magnus, Synthetic Food (London: John Murray, 1970).
157. Pyke, Magnus, Technological Eating (London: John Murray, 1972).
158. Ratledge, Andrew, “Food Fraud and the British Consumer, 1800-1860,” Third International Conference of the Research Centre for the History of Food and Drink, 12-14 July 2004.
159. Ravilious, Kate, “Buyer Beware: The Rise of Food Fraud,” New Scientist, 15 November 2006.
160. Redding, Cyrus, History and Description of Modern Wines (London: Whittaker, Treacher and Arnot, 1833).
161. Reed, Gerald (ed.), Enzymes in Food Processing (New York: Academic Press, 1975).
162. Renard, Georges, Guilds in the Middle Ages, translated by Dorothy Terry, originally published 1918 (New York: Augustus M. Kelly, 1968).
163. Reynolds, John Hamilton, The Press, or Literary Chit-Chat. A Satire (London: Lupton Relfe 1822).
164. Roberts, H. J., “Aspartame and Brain Cancer,” letter to Lancet, 1 February 1997.
165. Robinson, Jancis, The Oxford Companion to Wine, second edition (Oxford: Oxford University Press, 1999).
166. Rodden, John (ed.), The Cambridge Companion to George Orwell (Cambridge: Cambridge University Press, 2007).
167. Roosevelt, Theodore, Theodore Roosevelt: An Autobiography (London: Macmillan, 1913).
168. Roosevelt, Theodore, The Letters of Theodore Roosevelt, edited by Elting E. Morison (Cambridge: Harvard University Press, 1954).
169. Rothschild, Louis, “The Newest Regulatory Agency in Washington,” Food and Drug Law Journal, vol. 33 (1978): 86-93.
170. Rowlinson, P. J., “Food Adulteration: Its Control in Nineteenth Century Britain,” Interdisciplinary Science Reviews, vol. 7, no. 1 (1982): 63-71.
171. Rubin, Miri, The Hollow Crown: A History of Britain in the Late Middle Ages (London: Allen Lane, 2005).
172. Rumohr, Carl Friedrich von, The Essence of Cookery, translated by Barbara Yeomans (Totnes: Prospect Books, 1993 [originally published Stuttgart, 1822]).
173. Rundell, Mrs., A New System of Domestic Cookery (London: John Murray, 1818).
174. Sabine, R. H., “The Changing Role of the Flavourist,” Flavour Industry, vol. 3, no. 10 (October 1972): 509-10.
175. Sachs, Jeffrey, The End of Poverty: Economic Possibilities for Our Time (London: Allen Lane, 2005).
176. Schlosser, Eric, Fast Food Nation: What the All-American Meal Is Doing to the World (London: Allen Lane, 2001).
177. Schmid, Ron, “Pasteurize or Certify: Two Solutions to the Milk Problem,” http://www.realmilk.com/untoldstory, accessed 9 October 2006.
178. Shaugnessy, Haydn, “What’s Your Poison?” Irish Times, 18 October 2005.
179. Shipperbottom, Roy, “Paradise Lost: The Adulteration of Spices,” Oxford Symposium on Food and Cookery (1993), pp. 247-53.
180. Sinclair, Upton, The Jungle (London: T. Werner Laurie, 1906).
181. Sinclair, Upton, The Autobiography of Upton Sinclair (London: W. H. Allen, 1963).
182. Singer, Peter, and Jim Mason, Eating: Why We Eat What We Eat and Why It Matters (London: Arrow Books, 2006).
183. Slotnick, Bonnie J. “Sylvester Graham,” in The Oxford Encyclopedia of Food and Drink in America, edited by Andrew F. Smith (Oxford: Oxford University Press, 2004), vol. 1, pp. 573-74.
184. Smith, Andrew, Pure Ketchup: A History of America’s National Condiment (Washington, DC: Smithsonian Institution Press, 2001).
185. Smith, R.E.F., and David Christian, Bread and Salt: A Social and Economic History of Food and Drink in Russia (Cambridge: Cambridge University Press, 1984).
186. Smollett, Tobias, The Expedition of Humphry Clinker (London: W. Johnston, 1771).
187. Smyth, Todd R., “The FDA’s Public Board of Inquiry and the Aspartame Decision,” Indiana Law Journal, vol. 58 (1982-83): 627-49.
188. Soffritti, Morando, et al., “First Experimental Demonstration of the Multipotential Carcinogenic Eff ects of Aspartame Administered in the Feed to Spague-Dowley Rats,” Environmental Health Perspectives (November 2005): 1-34.
189. Somers, Ira A., “Additives, Standards and Nutritional Contributions of Foods,” Food Drug and Cosmetic Law Journal (1970).
190. Spencer, Colin, Briish Food: An Extraordinary Th ousand Years of History (London: Grub Street, 2002).
191. Spiekermann, Uwe, “Brown Bread for Victory: German and British Wholemeal Politics in the Inter-War Period,” in Food and Confl ict in Europe in the Age of Two World Wars, edited by Frank Trentmann and Flemming Just (London: Palgrave, 2006).
192. Staff of the Legislation Unit, Flavourings in Food—A Legal Perspective (Leatherhead, Survey: Leatherhead Publishing, 2000).
193. Stanziani, Alessandro (ed.), La Qualité des produits en France (XVIIIe-XXe siècles) (Paris: Belin, 2003).
194. Stanziani, Alessandro (ed.), Histoire de la qualité alimentaire, XIXe-XXe siècles (Paris: Seuil, 2005).
195. Stieb, Ernst Walter, Drug Adulteration: Detection and Control in Nineteenth-Century Britain (Madison: University of Wisconsin Press, 1966).
196. Studer, P., The Oak Book of Southampton, vol. 2, A Fourteenth-Century Version of the Medieval Sea-Laws Known as the Rolls of Oleron (Southampton: Cox & Sharland, 1911).
197. Suh, Suk Bong, Upton Sinclair and The Jungle (Seoul: American Studies Institute, 1997).
198. Sullivan, Mark, Our Times: The United States, 1900-1925, vol. 2 (New York: C. Scribner’s Sons, 1927).
199. Suskind, Patrick, Perfume: The Story of a Murderer, translated by John E. Woods (London: Penguin, 1986).
200. Swanson, Heather, Medieval Artisans: An Urban Class in Late Medieval England (Oxford: Basil Blackwell, 1989).
201. Swanson, J., and M. Kinsbourne, “‘Food Dyes Impair Performance of Hyperactive Children on a Laboratory Learning Test,” Science (March 1980): 1485-87.
202. Taylor, Arthur J., Laissez-faire and State Intervention in Nineteenth-century Britain (London: Macmillan, 1972).
203. Taylor, R. J., Food Additives (Chichester: John Wiley & Sons, 1980).
204. Tickletooth, Tabitha, The Dinner Question or How to Dine Well & Economically, facsimile edition (Blackawton, Devon: Prospect Books, 1999).
205. Toussaint-Samat, Maguelonne, A History of food, translated by Anthea Bell (Oxford: Blackwell, 1992).
206. Turner, James S., The Chemical Feast: The Ralph Nader Study Group Report on Food Protection and the Food and Drug Administration (New York: Grossman, 1970).
207. Twain, Mark, Life on the Mississippi, facsimile of original 1883 edition (Oxford: Oxford University Press, 1996).
208. Waldron, H. A., “James Hardy and the Devonshire Colic,” Medical History (1969): 74-81.
209. White House, The White House Conference Report on Nutrition and Health: Full Report, “The New Foods Panel” (1969), pp. 116ff (available at http://www.nns.nih.gov/1969/full_report/PDFcontents.htm, accessed June 2007).
210. Whitley, Andrew, Bread Matters: The State of Modern Bread and a Definitive Guide to Baking Your Own (London: FourThestate, 2006).
211. Whittet, T. D., “Pepperers, Spicers and Grocers—Forerunners of the Apothecaries,” Proceedings of the Royal Society of Medicine, vol. 61 (August 1968): 801-6.
212. Wiley, Harvey W., Foods and Their Adulteration (London: J. & A. Churchill, 1907).
213. Wiley, Harvey W, 1001 Tests of Foods, Beverages and Toilet Accessories (New York: Hearst’s International Library, 1914).
214. Wiley, Harvey W, Foods and Their Adulteration, third edition (London: J. & A. Churchill, 1917).
215. Wiley, Harvey W, Beverages and Their Adulteration (London: J. & A. Churchill, 1919).
216. Wiley, Harvey W, An Autobiography (Indianapolis: Bobbs-Merrill, 1930).
217. Willard, Pat, Saffron: The Vagabond Life of the World’s Most Seductive Spice (London: Souvenir Press, 2001).
218. Willis, Daniel P., “Preventing Economic Adulteration of Food,” Food and Drug Law Journal (March 1946).
219. Woolfe, Mark, and Sandy Primrose, “Food Forensics: Using DNA Technology to Combat Misdescription and Fraud,” Trends in Biotechnology, vol. 22, no. 5 (May 2004): 222-26.
220. Young, James Harvey, Pure Food: Securing the Pure Food and Drugs Act of 1906 (Princeton: Princeton University Press, 1989).
221. Zehetner, Anthony, and Mark McLean, “Aspartame and the InterNet,” letter to Lancet, 3 July 1999.
222. Ziegler, Erich, and Herta Ziegler (eds.), Flavourings: Production, Consumption, Applications, Regulations (Chichester: Wiley-VCH, 1998).
223. Zupko, Ronald Edward, British Weights and Measures: A History from Antiquity to the Seventeenth Century (Madison: University of Wisconsin Press, 1977).