frederick accum (26 Ergebnisse)

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In.

Zustand: New. In.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New. In.

Zustand: New. In.

Zustand: New. In.

Taschenbuch. Zustand: Neu. A TREATISE ON ADULTERATIONS OF FOOD | AND CULINARY POISON | Frederick Accum | Taschenbuch | Englisch | 2024 | Culturea | EAN 9791041985692 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu.

Taschenbuch. Zustand: Neu. A Practical Treatise on Gas-Light | Frederick Accum | Taschenbuch | 100 S. | Englisch | 2019 | Outlook Verlag | EAN 9783734079382 | Verantwortliche Person für die EU: Europäischer Geschichtsverlag, ein Imprint von Outlook Verlagsgesellschaft mbH, Zeilweg 44, 60439 Frankfurt, salzwasser[at]lais-systeme[dot]de | Anbieter: preigu.

Taschenbuch. Zustand: Neu. A Treatise on Adulterations of Food, and Culinary Poisons | Frederick Accum | Taschenbuch | 132 S. | Englisch | 2019 | Outlook Verlag | EAN 9783734069642 | Verantwortliche Person für die EU: Europäischer Geschichtsverlag, ein Imprint von Outlook Verlagsgesellschaft mbH, Zeilweg 44, 60439 Frankfurt, salzwasser[at]lais-systeme[dot]de | Anbieter: preigu.

Zustand: Gut. Zustand: Gut | Sprache: Englisch | Produktart: Bücher | "A Treatise on Adulterations of Food and Culinary Poisons" by Frederick Accum is a pioneering work that exposes the alarming practices of food adulteration in 19th-century society. Accum, a renowned chemist, meticulously investigates the deceptive and often hazardous substances added to food items for economic gain. Through detailed analyses and scientific scrutiny, the book unveils the extent of contamination in various food products, from spices to beverages. Accum's work serves as a rallying cry for food safety and public health, urging readers to be vigilant consumers. This seminal treatise not only contributed to legislative efforts to regulate food quality but also laid the groundwork for modern food safety standards. In an era where the purity of consumables was a growing concern, Accum's comprehensive examination of culinary adulterations remains a landmark text, offering valuable historical insights and emphasizing the importance of safeguarding the integrity of our food supply.

Zustand: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | "A Treatise on Adulterations of Food and Culinary Poisons" by Frederick Accum is a pioneering work that exposes the alarming practices of food adulteration in 19th-century society. Accum, a renowned chemist, meticulously investigates the deceptive and often hazardous substances added to food items for economic gain. Through detailed analyses and scientific scrutiny, the book unveils the extent of contamination in various food products, from spices to beverages. Accum's work serves as a rallying cry for food safety and public health, urging readers to be vigilant consumers. This seminal treatise not only contributed to legislative efforts to regulate food quality but also laid the groundwork for modern food safety standards. In an era where the purity of consumables was a growing concern, Accum's comprehensive examination of culinary adulterations remains a landmark text, offering valuable historical insights and emphasizing the importance of safeguarding the integrity of our food supply.

Zustand: New.

Taschenbuch. Zustand: Neu. Neuware.

Zustand: Bon. Attention: Ancien support de bibliothèque, plastifié, étiquettes. Merci, votre achat aide à financer des programmes de lutte contre l'illettrisme.

Couverture souple. Zustand: bon. R300045093: 1825. In-16. Broché. Etat d'usage, Couv. convenable, Dos satisfaisant, Mouillures. 268 pages - traces de mouillures à l'intérieur de l'ouvrage sans réelle conséquence sur la lecture. . . . Classification Dewey : 540-Chimie et sciences connexes.

Hardcover. Second edition. Original tan and blue paper over boards, printed spine label, 12mo, viii, (9)-92, xxiii, [1] pp., title page engraving. Recipes for making wines from virtually every fruit available in Britain at the time. The first edition was published in 1820. The section at rear is devoted to promoting the second edition of the author's "Treatise on Adulteration of Foods and Culinary Poisons." Gabler G6930, Noling p. 21, Simon 16. Boards worn at corners and spine ends, contents quite clean and free of foxing.

xvii, 194pp, 7 coloured plates of which two are fold out, 6pp publisher's catalogue 26x17, rebound in red cloth, glt text Cloth a bit rubbed and marked; the original pages have a small number of margin marks and a couple of annotations, several pages have tape marks from a previous binding, edges are uncut and slightly wavey, first fold out plate is splitting along a fold, fair to good copy overall of a rare and important publication. Accum was one of the driving forces behind the adoption of gas lighting in London in the early years of the 19th century. He was also interested in food processing, and wrote a widely read book on the adulteration of food that stemmed from industrial processes using newly discovered chemicals without regard for their safety. The ensuring controversy led to him leaving London for his native Germany.

Couverture rigide. Zustand: Très bon. Edition originale. Demi veau moderne, dos à cinq nerfs. Non rogné. Un volume in-8 (210x140 mm), (4)-vi-73-vi-176 pages et 8 planches. Première édition en français. Frédéric Albert Winsor est un inventeur allemand, l'un des pionniers du gaz d'éclairage au Royaume-Uni et en France.S'appuyant sur les travaux de son compatriote Accum il développe au cours de la première décennie du XIXème siècle l'éclairage au gaz en Angleterre. En 1816, La compagnie Winsor arrive à Paris. Les premières réalisation, le passage des Panoramas, l'éclairage du Luxembourg et le pourtour de l'Odéon suscitent dans la population parisienne autant d'approbation que de désapprobation, d'enthousiasme que de peurs, notamment quant au risque d'explosion des gazomètres. La publication de cet ouvrage (qui est partiellement la traduction en français des travaux d'Accum) vient appuyer le développement commercial de l'éclairage au gaz. ____________________________________________________________________ _______________ ______________________________ENGLISH_DESCRIPTION : Modern quarter sheep, spine in six compartments. Uncropped. 8vo (210x140 mm), (4)-vi-73-vi-176 pages and 8 plates. First french edition. Frédéric Albert Winsor is a German inventor, one of the pioneers of gas lighting in the United Kingdom and France. Building on the work of his compatriot Accum, he developed lighting during the first decade of the 19th century. gas in England. In 1816, The Winsor company arrived in Paris. The first achievements, the passage of the Panoramas, the lighting of the Luxembourg and the surroundings of the Odéon arouse in the Parisian population as much approval as disapproval, enthusiasm as fear, particularly regarding the risk of the gas holders exploding . The publication of this work (which is partially the translation into French of Accum's work) supports the commercial development of gas lighting. 520g.

Zustand: New. In.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Frontmatter -- Vorbericht -- Inhalt -- VORERINNERUNG -- Erster Theil. Baugrund -- Zweiter Theil. Bauholz -- Dritter Theil. Bausteine -- Register.

LXXVI, 207 p. In-16°. Demi-veau rouge du temps. Traces d'utilisation. Coins frottés. Manque le faux-titre. Nom sur titre. Quelques pages brunies. Bon exemplaire. Première édition francaise. Traduit par chimiste Jean René Denis Riffault.

Paris, Méquignon-Marvis, 1819 In-8 de XXXIII, (1), 305, (1) pages et 2 planches ; basane racinée de l'époque, dos lis orné, tranches mouchetées (pièces de titre refaites et ouvrage remonté dans sa première reliure). Première édition française, peu courante, procurée sur la seconde édition anglaise de 1828 (l'édition originale date de 1826). La traduction est de Jean René Riffault des Hêtres qui fut l'administrateur général de la fabrication des poudres et salpêtres à Paris jusqu'en 1817. "An interesting early work describing approximately 60 reagents and chemical techniques, illustrated by over 180 experiments. Accum briefly traces the history of wet chemical analysis, with particular reference to the contributions of Boyle, Duclos, Bergman, Scheele, Kirwan, and Westrumb." (Neville I, page 8). Déchirure ancienne restaurée au faux-titre, quelques rousseurs marginales toutefois bon exemplaire.