Showing results for "accum"
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Culinary Chemistry
The Scientific Principles of Cookery.
- by
- Accum
2025
EN
Culinary Chemistry: The Scientific Principles of Cookery is a comprehensive exploration of the fascinating intersection between science and the culinary arts. Authored by James Cutbush, this classic work delves into the chemical foundations that underpin everyday cooking processes, offering readers a unique perspective on the art of preparing food. The book meticulously examines the composition and properties of various food substances, including meats, vegetables, grains, and beverages, a...
A Treatise on Adulterations of Food, and Culinary Poisons
Exhibiting the Fraudulent Sophistications of Bread, Beer, Wine, Spiritous Liquors, Tea, Coffee, Cream, Confectionery, Vinegar, Mustard, Pepper, Cheese, Olive Oil, Pickles, and Other Articles Employed in Domestic Economy
- by
- Accum
2025
EN
A Treatise on Adulterations of Food, and Culinary Poisons is a groundbreaking work by Frederick Accum, first published in 1820, that exposes the widespread and dangerous practice of food adulteration in early nineteenth-century England. This comprehensive volume meticulously documents the fraudulent methods used by unscrupulous manufacturers and vendors to increase profits at the expense of public health. Accum’s treatise covers a wide range of everyday food and drink items, including brea...
Description of the Process of Manufacturing Coal Gas, for the Lighting of Streets Houses, and Public Buildings
With Elevations, Sections, and Plans of the Most Improved Sorts of Apparatus Now Employed at the Gas Works in London and the Principal Provincial Towns of Great Britain.
- by
- Accum
2025
EN
Description of the Process of Manufacturing Coal Gas, for the Lighting of Streets, Houses, and Public Buildings is a comprehensive and detailed treatise that delves into the intricate methods and apparatus involved in the production of coal gas during the early 19th century. Authored by Fredrick Accum, a renowned chemist and pioneer in the field of gas lighting, this book serves as both a technical manual and a historical document, capturing the transformative era when gas lighting revolut...
2025
EN
The following pages are intended to exhibit a popular view of the philosophy of cookery, to enable the reader to understand the chemical principles, by means of which alimentary substances are rendered palatable and nutritious. The subject may appear frivolous; but let it be remembered that it is by the application of the principles of philosophy to the ordinary affairs of life, that science diffuses her benefits, and perfects her claim to the gratitude of mankind. The art of preparing goo...
2025
EN
"A Practical Treatise on Gas-light" by Friedrich Christian Accum is a significant work that explores the principles and applications of gas lighting technology. Accum, a chemist and inventor, delves into the chemical processes involved in gas production and its practical uses in illumination. The book serves as both a technical guide and a historical account of gas lighting, reflecting the advancements in the field during its time. Accum's insights laid the groundwork for the widespread ad...
2025
EN
This Treatise, as its title expresses, is intended to exhibit easy methods of detecting the fraudulent adulterations of food, and of other articles, classed either among the necessaries or luxuries of the table; and to put the unwary on their guard against the use of such commodities as are contaminated with substances deleterious to health. Every person is aware that bread, beer, wine, and other substances employed in domestic economy, are frequently met with in an adulterated state: and ...
2025
EN
Culinary Chemistry by Friedrich Christian Accum is a groundbreaking work that explores the chemical processes involved in cooking and food preparation. Written by the German-born chemist who had settled in London, this book offers a scientific examination of various ingredients, cooking methods, and their chemical transformations during food preparation. Accum’s approach integrates chemistry with practical cooking, aiming to reveal the hidden processes that contribute to flavor, texture, a...
2025
EN
A Treatise on Adulterations of Food by Friedrich Christian Accum is a pioneering work that investigates the widespread practice of food adulteration in early 19th-century England. Accum, a German chemist who lived in London, exposed the dangerous and unethical practices of adding harmful substances to food and beverages, such as the use of toxic chemicals, artificial coloring, and preservatives. The book provides a detailed scientific analysis of common food adulterants, their potential he...
2025
EN
"Description of the Process of Manufacturing Coal Gas" by Friedrich Christian Accum is a comprehensive exploration of the methods and technologies involved in producing coal gas, a significant fuel source during the industrial era. Accum meticulously details the chemical processes, equipment, and safety measures necessary for the effective production of gas from coal. His work not only serves as a technical manual for engineers and manufacturers but also highlights the importance of coal g...
2025
EN
"A Treatise on the Art of Making Good Wholesome Bread" by Friedrich Christian Accum is a comprehensive exploration of bread-making techniques using various grains such as wheat, oats, rye, and barley. Accum delves into the science behind fermentation, the importance of quality ingredients, and the methods that yield the best results. His work emphasizes the nutritional value of bread and its role in a balanced diet, making it a valuable resource for both amateur bakers and professional che...
2014
EN
A Practical Treatise on Gas-lightThe following pages are intended to exhibit a summary view of the new art of procuring light, by means of carburetted hydrogen gas obtained from pit-coal, and which of late has been employed with unparalelled success, as a substitute for candles and lamps, and is known by the name of Gas-Light.To accomplish this object, I have given, in the first part of this Essay, a concise and popular view of the chemical theory and produ...
2012
EN
Finally available, a high quality book of the original classic edition of A Treatise On Adulterations Of Food And Culinary Poisons.This is a new and freshly published edition of this culturally important work by Fredrick Accum, which is now, at last, again available to you.Enjoy this classic work today. These selected paragraphs distill the contents and give you a quick look inside A Treatise On Adulterations Of Food And Culinary Poisons:It has been urged by some, t...