Accum, Friedrich Christian
1769-1838Books
- Culinary Chemistry The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.
- 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; Accompanied With Comparative Estimates, Exhibiting the Most Economical Mode of Procuring This Species of Light
- A Practical Treatise on Gas-light Exhibiting a Summary Description of the Apparatus and Machinery Best Calculated for Illuminating Streets, Houses, and Manufactories, with Carburetted Hydrogen, or Coal-Gas, with Remarks on the Utility, Safety, and General Nature of this new Branch of Civil Economy.
- 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
- A treatise on the art of making good wholesome bread of wheat, oats, rye, barley and other farinaceous grains Exhibiting the alimentary properties and chemical constitution of different kinds of bread corn, and of the various substitutes used for bread, in different parts of the world
About the author
Friedrich Christian Accum (1769–1838) was a German chemist, author, and educator who played a pivotal role in advancing public understanding of chemistry and its applications. Known for his pioneering work in food safety and chemical education, Accum’s writings remain influential in both scientific and historical contexts.
Accum’s most famous work, "A Treatise on Adulterations of Food and Culinary Poisons", was a groundbreaking exposé of harmful additives in food products. This book not only raised public awareness but also laid the foundation for modern food safety regulations. Accum’s ability to translate complex scientific concepts into accessible language made his works highly popular among both scholars and general readers.
In addition to his work on food safety, Accum authored numerous texts on practical chemistry, teaching readers how to apply chemical knowledge to everyday life and industry. His contributions to the field of chemistry have left a lasting legacy, inspiring future generations of scientists and advocates for public health.