<p>some of the stories in here, though. wow. I am so glad we have health inspectors and food safety regulations these days. imagine going for breakfast at a hotel and nearly dying of cyanosis from sodium nitrite* poisoning, the kitchen staff having confused the identical, unlabelled, and indistinguishable-by-taste salt barrels destined for the kitchen and meat curing house respectively.</p><p>(*usually the far-safer sodium nitrate is used for curing, but this was late war-time so they had to make do)</p>