The book Delicious Fraud mainly tells the history of the struggle between food counterfeiting and counterfeiting in Europe and America.

Every year, at the March 15th party, we will see a number of factories that make fake food revealed. They make some toxic and harmful food for money, and then make high profits by shoddy and putting it on the market. Fortunately, a batch of fake heroes. They are constantly emerging, risking their lives to expose the bad behavior of black factories. In the end, these fake factories were punished by law, but there are still many fake and shoddy foods in China.

Pigments of heavy wheat, such as steamed bread, bean sprouts, melamine milk powder, etc., are recovered from pork containing lean meat, especially the quality of milk powder is uneven. Many treasure moms don't trust China food. They are keen to buy milk powder, rice flour and some nutrients from European and American countries.

it is true that food in Europe and America is more standardized, and national supervision is also very strong. In the past two decades, fake food has basically disappeared in Europe and America, and food is required to clearly indicate its nutritional components. Organic food has set off a craze, and high-quality food has begun to implement origin protection. However, the history of counterfeiting in European and American countries has also gone through one or two hundred years, and food counterfeiting has also become a common practice in European and American countries, causing countless children's deaths.

For example, in the swill milk incident in the United States in the 19th century, cows near new york ate sweet water. The swill milk produced by these cows kills thousands of children every year. In 182, a pamphlet entitled "On Food Adulteration and Kitchen Reading" made his author Akoum the most famous chemist in London at that time. The book reveals the phenomenon of food counterfeiting and adulteration, which makes people realize the fact that food can also kill people. The history of food adulteration and fraud is certainly longer than this. What we now know about food counterfeiting and counterfeiting has lasted at least from 182 to today.

? Delicious Fraud is a black story that exposes meanness and greed. The author showed us all kinds of sinister means of counterfeiting, which encouraged the emergence of profiteers. The fierce confrontation between scientific deception and scientific supervision also praises those food detectives and anti-counterfeiting heroes, who exposed the tricks of profiteers and the inside story of fraud and made unremitting efforts to establish reliable food standards.

the author is better than Wilson. He is a famous British food writer and historian. For many years, I have been a researcher in the history of thought at St. John's College, Cambridge University. He was a new politician in the British current affairs weekly. Worked as a food critic for five years.

this is the basic situation of this book and the author's profile. This paper mainly expounds the contents of this book from three aspects. First, why did food adulteration become a common practice after the industrial revolution? Second, how did the fake hero expose the fake means? Third, in modern life, how do we deal with food fraud?