There's something just so universally unsettling about having eaten bad food. Food that's not what its label says. Food that's gone bad, but is disguised to look good. Food that has additives and fillers that may or may not kill you. Swindled begins in 1820s London, where chemist Frederick Accum blew off the cover on food adulteration, alerting all who had eaten pickles made green by copper, vinegar made sharp by sulphuric acid, or sweets dyed red with lead. Author Bee Wilson takes us on ...

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