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With the revelations in recent months of tainted food--salmonellainfected jalapenos, melamine-laced milk--Wilson's latest treatise, on contaminated, adulterated, and fake foods in the modern era, feels almost prophetic. If there's a whiff of pedantry to the enterprise, Wilson overwhelms it with sheer detail: the flavor of lead salts, so delicious that they were used to sweeten wine; the fad for mock food in wartime Britain (mock chops made of flour, potato, and onion); the fact that Campbell's ...