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The Principal Forms of Nutritional Adulteration, c. 1883 (coloured engraving)
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The Principal Forms of Nutritional Adulteration, c. 1883 (coloured engraving)
CHT177820 The Principal Forms of Nutritional Adulteration, c.1883 (coloured engraving) by French School, (19th century); Private Collection; (add.info.: butter with colouring, grease, urine and margarine; tea with leaves and plaster; pepper with brick dust and earth; jam with gelatine and colouring; wine with alcohol, colouring and chemicals; flour with plaster and chalk; ); eArchives Charmet; French, out of copyright
Media ID 22600678
© Archives Charmet / Bridgeman Images
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EDITORS COMMENTS
The Principal Forms of Nutritional Adulteration, c. 1883 (coloured engraving) captures the dark reality of food adulteration in the 19th century. This print by the French School exposes the deceitful practices employed to deceive and exploit unsuspecting consumers. The image showcases various food items that were commonly tampered with for profit-driven motives. Butter is depicted with added colouring, grease, urine, and even margarine - a cheaper substitute. Tea leaves are mixed with plaster, pepper tainted with brick dust and earth, while jam contains gelatine and artificial coloring. Wine is shown to be laced with alcohol, chemicals, and colorants. Even staple foods like flour were not spared from this treachery; they were often contaminated with plaster and chalk. The print serves as a stark reminder of how greed led to widespread falsification of products meant for public consumption. Milk was diluted with water, cream adulterated using starch - both methods aimed at increasing profits while compromising nutritional value. The image sheds light on these dangerous additives that posed serious health risks to unsuspecting individuals. 'The Principal Forms of Nutritional Adulteration' serves as an important historical document exposing the trickery employed by unscrupulous individuals seeking financial gain at the expense of public well-being.
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