Pure Foods: Their Adulteration, Nutritive Value, And Cost (1911)

By John C. Olsen, Mary E. Chaney, Olsen, John C,

Book Overview

Pure Foods: Their Adulteration, Nutritive Value, And Cost is a book written by John Charles Olsen in 1911. The book discusses the issue of food adulteration, which was a common problem during that time. Olsen explains how food manufacturers were adding harmful substances to food products to increase their profits. He also discusses the nutritive value of different foods and how to identify and avoid adulterated foods. The book provides a detailed analysis of the cost of producing pure foods and how it compares to the cost of producing adulterated foods. The author emphasizes the importance of consuming pure foods for the health of individuals and society as a whole. The book is a valuable resource for anyone interested in food safety and the history of food adulteration.This scarce antiquarian book is a facsimile reprint of the old original and may contain some imperfections such as library marks and notations. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions, that are true to their original work.

• Format: Paperback
• Language: English
• ISBN: 1164883496
• ISBN13: 9781164883494
• Release Date: September 2010
• Publisher: Kessinger Publishing
• Length: 230 Pages
• Weight: 0.69 lbs.
• Dimensions: 0.5" x 6.0" x 9.0"