TY  - JOUR
AB  - When a small schoolboy I became acquainted with the proverb Fames optimum condimentum. Nevertheless, millions of human beings, perhaps because they have little experience of famishment, persist in taking other condimenta with their food two or three times a day. Some of them, having satisfied their hunger, slake their thirst with products of a brewery—most of the commoner condiments not being even remotely associated with brewing. I have spent many years in efforts to secure that foods are called by their proper names. Egg powder, Devonshire hake, tonic cocktails, queer liquors containing isopropyl alcohol or even methyl alcohol, phoney blended whiskey—how would food lawyers have lived if these and other wrongly described goods had never come on the market ? Though a rose by any other name may smell as sweet, a dandelion called a rose does not. And those who administer the food laws have come across many examples of articles labelled on the principle of lucus a non lucendo. How these old tags stick in one's memory.
VL  - 52
IS  - 9
SN  - 0007-070X
DO  - 10.1108/eb011463
UR  - https://doi.org/10.1108/eb011463
PY  - 1950
Y1  - 1950/01/01
TI  - British Food Journal Volume 52 Issue 9 1950
T2  - British Food Journal
PB  - MCB UP Ltd
SP  - 81
EP  - 90
Y2  - 2024/04/20
ER  -