1900s, Diet & Nutrition, Diseases, Safety, Government, Science & Technology, Children's Cookbooks, Food Additives 

★ "Revolting and riveting in turns, Jarrow's masterfully crafted narrative will fundamentally alter how readers view their food.Though laced with toxins, this is anything but toxic." -- Kirkus Reviews, starred reviewHere is the fascinating true story of how food was made safer to eat thanks to the stubborn dedication of government chemist Dr. Harvey Washington Wiley, whose hard work and determination led to the creation of the Food and Drug Administration (FDA).Formaldehyde, borax, salicylic acid. Today, these chemicals are used in embalming fluids, cleaning supplies, and acne medications. But in 1900, they were routinely added to food that Americans ate from cans and jars. Often products weren't safe because unregulated, unethical companies added these and other chemicals to trick consumers into buying spoiled food or harmful medicines. Chemist Harvey Washington Wiley recognized these dangers and began a relentless thirty-year campaign to ensure that consumers could purchase safe food and drugs, eventually leading to the creation of the U.S. Food and Drug Administration, or FDA. Acclaimed nonfiction and Sibert Honor winning author Gail Jarrow uncovers this intriguing history in her trademark style that makes the past enthrallingly relevant for today's young readers. - from Amzon