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The Art of Preserving all Kind of Animal and Vegetable Substances for Several Years. Translated from the French.
London: Printed for Black, Parry, and Kingsbury, 1811. FIRST ENGLISH EDITION. 12mo. Contemporary full mottled calf with red title label and gilt to spine, gilt rule to boards, marbled end papers, speckled edges. Rubbed to extremities; William Middleton's bookplate to paste down. With folding plate. A superb copy. In 1795 Appert began developing the first workable process under Napoleon's auspices as a much needed way to maintain and extend the line of supply of food to military campaigns. Only in 1810 was he allowed to publish the method. Appert's method was strictly empirical. Pasteur eventually discovered a scientific explanation for the process and refined its operation. Pasteur later admitted that his own process of pasteurization was chiefly a refinement and scientific explanation of Appert's methods. "Appert, the son of an innkeeper, was a cook and confectioner, working in his father's establishment at first and then for several noblemen in the days before the French Revolution. Self-educated, he was interested in devices for preserving food, for professional purposes. So was Napoleon, for economic and military purposes. Napoleon offered a prize in 1795 for practical preservation methods, and Appert spent fourteen years working out a system in which by first heating the food and then sealing it from air, putrefaction was prevented. He opened a factory to produce such sealed products in 1804... Napoleon gave him 12,000 francs in 1809 and Appert then published his discovery - which served as the foundation of the vast canning industry of today and, with Borden's work a half century later, altered the food habits of man." Lowndes I, 58. Vicaire Bibliog. Gastronomique, 35. Encyclopedia Brittannica.
      [Bookseller: Adrian Harrington]
Last Found On: 2012-12-27           Check availability:      Direct From Bookseller    


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