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Arsenical Candy and Copper Peas: Food Adulteration in 19th-Century Michigan

Fri, 05/31/2019 - 11:36am

In 1896, Michigan consumers spent an estimated $23,000,000 ($690,000,000 today) on impure food products. Vinegars, spices, jam, cheese, coffee, and condiments were among the items tainted with additives ranging from benign to deadly. Local history writer Laura Bien gives an illustrated talk on the state’s history of food fraud and the efforts to quash it. This event is in partnership with the Culinary Historians of Ann Arbor (CHAA), an organization of scholars, cooks, food writers, nutritionists, collectors, students, and others interested in the study of culinary history and gastronomy. Their mission is to promote the study of culinary history through regular programs open to members and guests, through the quarterly newsletter Repast, and through exchanges of information with other such organizations.

Pioneer High School Occupational Foods Students Prepare Food For the Culinary Arts Show, April 1973

Pioneer High School Occupational Foods Students Prepare Food For the Culinary Arts Show, April 1973 image
Published In
Ann Arbor News, April 27, 1973
Caption
Culinary Arts Show Chuck Newman (left) and Scott Carlson, students in Pioneer High School's occupational foods program, prepare for a culinary arts show being held from noon to 4 p.m. Sunday at the Holiday Inn - West Bank, 2900 Jackson Rd.

Pioneer High School Culinary Arts Student Brian Smith, May 1996

Pioneer High School Culinary Arts Student Brian Smith, May 1996 image
Published In
Ann Arbor News, May 26, 1996
Caption
Pioneer High student Mark Whitehead, 17, above, ladles soup into a container of the school's kitchen last week. A full meal, prepared by the students in the culinary arts program, is served three days a week at the Covered Wagon restaurant at the school. At left [this photo], Brian Smith , 16, takes an order.

Pioneer High School Culinary Arts Student Mark Whitehead, May 1996

Pioneer High School Culinary Arts Student Mark Whitehead, May 1996 image
Published In
Ann Arbor News, May 26, 1996
Caption
Pioneer High student Mark Whitehead, 17, above [this photo], ladles soup into a container of the school's kitchen last week. A full meal, prepared by the students in the culinary arts program, is served three days a week at the Covered Wagon restaurant at the school. At left, Brian Smith, 16, takes an order.