The third in an occasional series examining the shortcomings of the free market. This is an extract from a work in progress:
One basic assumption that underlies the libertarian model is that everyone involved in the market knows what everyone else is doing. Take, for example, a vegetable market. The customer approaches his selected greengrocer because he has already compared its prices with those of every other greengrocer in town. The model also assumes that every item on sale is equally fresh and equally desirable – in other words that the customer has all the information he needs if he is to truly compare like with like. Such a market, of course, exists only in our imagination. In practice, greengrocers sell all kinds of vegetables at all kinds of prices and our choice is governed by instinct as much as anything else. However we do assume that the vegetables on display are fresh and as described. These days, strict laws governing the sale of foodstuff mean we are safe to do so. Unfortunately that hasn’t always been the case.
The first major survey of the adulteration of food in England was published by the chemist Frederick Accum in 1820. It was entitled ‘A Treatise on Adulterations of Food, and Culinary Poisons: exhibiting the fraudulent sophistications of bread, beer, wine, spiritous liquors, tea, coffee, cream, confectionery, vinegar, mustard, pepper, cheese, olive oil, pickles, and other articles employed in domestic economy.’ In it Accum described how bakers were adding gypsum, chalk and pipe clay to their produce, while wine was being clarified with not only gypsum but also molten lead. ‘Green tea’ was being made by adding copper carbonate to conventional mixes while lemonade was being flavoured with sulphuric acid in place of more expensive lemons. Sulphuric acid was also used to age beer that was as often as not already watered down. Cayenne pepper was being augmented with red lead, while pickles and sweets were boiled with a copper coin to turn them green. Reviewing the work, Blackwood’s Edinburgh Magazine observed: Read More
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