- Title:
- The rage for cheapness: food adulteration in the United Canadas and in the Dominion 1850-1920.
- Creator:
- Lauer, Bruce H.
- Date Created:
- 1994
- Degree Awarded:
- Master of Arts
- Subjects:
- Food Adulteration And Inspection Law And Legislation
- Geographical Focus:
- Canada
- Supporting Materials:
- n/a
- Description:
- Food adulteration was a manifestation of the rage for cheapness, the prevailing commercial moodof the late 19th and early 20th centuries. The emergence in Canada of a sophisticated, factory-based foodindustry and especially development of the wnolesale and retail grocery trades provided increasedpossibilities for adulteration. It was through active competition that the rage was nurtured and flourished.Cheapness became associated with adulteration and quality became associated with purity. Foodadulteration was viewed by the public analysts as irresponsible, if not immoral, and by the retail grocersas dishonest and constituting unfair competition. The annual percentage estimates of adulteration of thetotal food supply made by the public analysts between 1876 and 1910 are fraught vvith statistical problems.Nevertheless, a long-term downward trend is observed. Fraudulent adulteration was the most prevalenttype encountered throughout the period. Food standards represented the means by which foodadulteration was moderated.
Source
- Preferred Citation:
- Lauer, Bruce H.. 1994. "The rage for cheapness: food adulteration in the United Canadas and in the Dominion 1850-1920.", Department of History, Carleton University
- Link to this page:
- https://cuhistory.github.io/grads/items/hist_226.html
Rights
- Rights:
- Copyright the author, all rights reserved, unless otherwise indicated.