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Nicolas Appert
The biography of Nicolas Appert, the "Father of Canning." Nicolas Appert lived through turbulent times, nearly losing his life in the French Revolution. From humble beginnings and with little education, this extraordinary man invented the process that has given us tinned food. Further inventions followed: what we now know as the pasteurisation of milk, the bouillon or stock cube, a treatment to allow wine to travel and keep its flavour, and more. Nicolas Appert was a man who changed the world, not by feat of arms or by political means, but through empirical science. At his passing, world famous scientists honoured his memory, yet he died without the financial means to lift him above the level of sharing the common grave in Massy, near Paris. How to reconcile his fame and his poverty? Nicolas Appert did not leave a Last Will and Testament, but he did leave behind a legacy in which the world has shared every day since.
The Book For All Households
Originally published in the early 19th century, this book is a classic guide to home economics. Written by Nicolas Appert, a pioneering French chef and food scientist, the book provides practical advice on everything from cooking and cleaning to shelter and clothing. With a focus on healthy living and sustainable practices, this book remains a valuable resource for anyone interested in domestic life. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years, 2nd ed
Looking for a comprehensive guide to preserving food? Look no further than this essential book, which covers everything from the best materials for keeping food fresh to the specific techniques for treating a variety of consumables. Whether you're looking to store meat, herbs, or even eggs, this book has got you covered. With practical advice and detailed instructions, you'll learn how to preserve food so that it remains consumable for years to come. Ideal for anyone looking to stock up for emergencies or simply interested in the art of food preservation, this book is an essential addition to any kitchen or pantry.
The Book for All Households; Or, The Art of Preserving Animal and Vegetable Substances for Many Years; 1920
The Book for All Households is a comprehensive guide to food preservation, written by Nicolas Appert, the inventor of canning, and Katherine Golden Bitting. The book covers all aspects of the process, from selecting ingredients to processing and storage, making it an essential resource for anyone interested in home preservation. This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Art Of Preserving All Kinds Of Animal And Vegetable Substances For Several Years
The Art Of Preserving All Kinds Of Animal And Vegetable Substances For Several Years: A Work Published By Order Of The French Minister Of The Interior, By M. Appert. Translated From The French. On The Report Of The Board Of Arts And Manufactures, This book is a result of an effort made by us towards making a contribution to the preservation and repair of original classic literature. In an attempt to preserve, improve and recreate the original content, we have worked towards: 1. Type-setting & Reformatting: The complete work has been re-designed via professional layout, formatting and type-setting tools to re-create the same edition with rich typography, graphics, high quality images, and tab...
The Book for All Households: Or the Art of Preserving Animal and Vegetable Substances Fro Many Years (1920)
This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.
The History of Food
Aimed at the 9-12 age group, this examination of how inventions have effected lives throughout history is part of a series which also covers everyday life and transportation. Each volume features a bibliography, fun facts, timelines, further reading list, sidebars and website recommendations & historic and modern photographs.
