Abstract
PROF. FOLIN'S lecture is a judicious and temperately expressed statement of the arguments for and against the use of preservatives in foods, but it adds little or nothing to our knowledge, and will scarcely tend towards forming a sound public oopinion. He who seeks for an ex cathedra statement whether the addition of “chemicals” should be permitted to food at all, and if so, what alone should be tolerated, will find nothing in the way of definite pronouncement and not much in the way of light or leading. The author apparently halts between two opinions. He is constrained to admit that modern conditions of food supply would seem to require the use of such substances. They have been forced upon the community as a commercial necessity, and the consumer is powerless to resist.
Preservatives and Other Chemicals in Foods: Their Use and Abuse.
By Prof. Otto Folin. Pp. 60. (Cambridge: Mass. Harvard University Press. London: Oxford University Press, 1914.) Price 2s. 6d. net.
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Preservatives and Other Chemicals in Foods: Their Use and Abuse . Nature 98, 27 (1916). https://doi.org/10.1038/098027a0
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DOI: https://doi.org/10.1038/098027a0