1. Food adulteration and the rise of the food chemist

Chapters in this book

1. Frontmatter i
2. Contents v
3. Preface vii
4. Introduction 1
5. 1. Food adulteration and the rise of the food chemist 16
6. 2. The wonder of coal tar dyes 30
7. 3. From dye manufacturer to food manufacturer 56
8. 4. The struggle to devise tests to detect dyes and assess their toxicity 82
9. 5. The appointment of public food analysts in Britain 117
10. 6. How British food chemists responded to the use of coal tar dyes 136
11. 7. French and German chemists seek to arbitrate the use of synthetic chemicals in food 157
12. 8. The US government acts against chemical dyes in food 173
13. Conclusion 184