Give us this day our daily bread, as long as we know what went into it.Photo: LaCheryl PorterDearest readers, Last week, we kicked off our discussion of Bill Bryson’s At Home: A Short History of Private Life. You can catch up here. Let’s move our conversation into what is perhaps the heart of a house: its kitchen. And let's talk about a touchy subject: food adulteration. No, not "food adultery." (I'm not quite sure what that would be, although it sounds kinda titillating.) Food adulteration -- the tainting of food with dangerous and disgusting additives -- was something of a …
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