[H W WILEY] Foods & Food Adulterants 1887

November 23, 2021

Rare Books, Documents, Photos, and Artwork

Lot 34

[H W WILEY] Foods & Food Adulterants 1887

Estimate: $75 - $100

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Harvey Washington WILEY FOODS AND FOOD ADULTERANTS

Offered for sale by Denis Gouey of 'And Books Too' - for more information please contact him via email at bibliopegist@yahoo.com or text 203 232 4338

Pioneering work in food chemistry, food toxicology, and food safety
Harvey Washington WILEY, FOODS AND FOOD ADULTERANTS, Pioneering work in food chemistry, food toxicology, and food safety, Food Safety before FDA U. S. DEPARTMENT OF AGRICULTURE. DIVISION OF CHEMISTRY. FOODS AND FOOD ADULTERANTS. Dairy Products, Spices, Condiments, Fermented Alcoholic Beverages, Lard & Lard Adulterations, and Baking powders. BY DIRECTION OF THE COMMISSIONER OF AGRICULTURE. WASHINGTON: GOVERNMENT PRINTING OFFICE,1887.

Dr. Harvey Washington Wiley, an early pioneer of foodchemistry, food toxicology, and food safety, was born nearKent, Indiana in 1844. He received an undergraduate degree in1867 from Hanover College and an M.D. from Indiana MedicalCollege in 1871. Shortly thereafter, Wiley accepted a positionteaching chemistry at Indiana Medical College. He obtained aB.S. from Harvard in 1873 and then, in 1874, accepted afaculty position in chemistry at Purdue University. In 1878,Wiley worked in Germany at the Imperial Food Laboratory inBismarck and was even elected to the prestigious GermanChemical Society. He became proficient at operating the "polariscope" and studying sugar chemistry. With that knowledgehe spent his last years at Purdue studying sorghum culture andsugar chemistry, focusing on the adulteration of sugar withglucose, which was also the subject of his first published paperin 1881. Wiley's educational and early professional experi-ences set the table for his subsequent pioneering efforts inadulterated food products.In 1883, Wiley was appointed Chief of the U.S. Department of Agriculture's Chemical Division. The division changed its name to the Bureau of Chemistry in 1898, and that is whereWiley conducted his most famous work. He authored early important studies on food adulteration (Bulletin 13, Foods andFood Adulterants, published in 1887.

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