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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 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.
Home Canning Meat, Poultry, Fish and Vegetables
What makes "Home Canning Meat, Poultry, Fish and Vegetables" unique is that it simplifies the procedures that are used by the canning industry to process low-acid foods (meat, fish, vegetables). This knowledge enables readers to safely can their products at home. There is a thorough discussion of metal cans, can sealers and their operation, double seam defects, and more, all supported with many images and diagrams. Pressure canners and canning in glass jars is covered in detail. In addition, there is a large collection of recipes, both for glass jars and metal cans. This work is based on the U.S. government requirements as specified in the Code of Federal Regulations, with all relevant links...
To Feed a Nation
Takes the reader on a journey over the centuries, describing the slow and arduous development of Australian food technology and science from before European settlement to the latter half of the twentieth century.
The Canning Industry
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Canned
Condensed milk : the development of the early canning industry -- Growing a better pea : canners, farmers, and agricultural scientists in the 1910s and 1920s -- Poisoned olives : consumer fear and expert collaboration -- Grade A tomatoes : labeling debates and consumers in the New Deal -- Fighting for safe tuna : postwar challenges to processed food -- BPA in Campbell's soup: new threats to an entrenched food system
Dining with the Georgians
A fascinating history of food, cooking and kitchenalia in the Georgian period, including contemporary recipes and colour illustrations and exploring how the Georgians have influenced our attitude to food today.
Social Drivers In Food Technology
This unique and timely text is designed to help food science students learn to perform critical analysis of food processing technology and consider the incorporation of elements that touch on contemporary technological developments in the food sector. As the food industry adjusts to new consumer demands for safe and low processed foods, the time has come to harmonize product and process engineering with ‘relationship engineering’ from farm to fork. This increasingly allows the opportunity for food sector professionals to consider the existence of new drivers of food consumption. These newly discovered drivers are explored in great detail over the course of this book from industrial, econ...
Food and Culture
This reader reveals how food habits and beliefs both present a microcosm of any culture and contribute to our understanding of human behaviour. Particular attention is given to how men and women define themselves differently through food choices.
