Download or read book The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years written by Nicolas Appert and published by . This book was released on 1811 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Nicolas Appert written by Malcolm Summers and published by . This book was released on 2015-09-13 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Book for All Households Or The Art of Preserving Animal and Vegetable Substances for Many Years written by Nicolas Appert and published by Legare Street Press. This book was released on 2022-10-27 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book A Complete Course in Canning written by and published by . This book was released on 1924 with total page 392 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The History of Food written by Judith Jango-Cohen and published by Lerner Publications. This book was released on 2005-07-11 with total page 72 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes inventions that have changed what and how we eat, including canning, pasteurization, and refrigeration.
Download or read book The Illustrated History of American Military Commissaries The Defense Commissary Agency and its predecessors 1775 1988 written by Peter D. Skirbunt and published by . This book was released on 2008 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a comprehensive history spanning the 233 years of the four major services' sales commissaries.
Download or read book Canned written by Anna Zeide and published by Univ of California Press. This book was released on 2018-03-06 with total page 281 pages. Available in PDF, EPUB and Kindle. Book excerpt: 2019 James Beard Foundation Book Award winner: Reference, History, and Scholarship A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced by unknown hands and packed in corrodible metal that seemed to defy the laws of nature by resisting decay. Since that unpromising beginning, the American food supply has undergone a revolution, moving away from a system based on fresh, locally grown goods to one dominated by packaged foods. How did this come to be? How did we learn to trust that food preserved within an opaque can was safe and desirable to eat? Anna Zeide reveals the answers through the story of the canning industry, taking us on a journey to understand how food industry leaders leveraged the powers of science, marketing, and politics to win over a reluctant public, even as consumers resisted at every turn.
Download or read book Defining Culinary Authority written by Jennifer J. Davis and published by LSU Press. This book was released on 2013-01-02 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the eighteenth and nineteenth centuries, French cooks began to claim central roles in defining and enforcing taste, as well as in educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not simply an elite matter; it was essential to the livelihood of thousands of men and women. Combining rigorous archival research with social history and cultural studies, Davis analyzes the development of cooking aesthetics and practices by examining the propagation of taste, the training of cooks, and the policing of the culinary marketplace in the name of safety and good taste. French cooks formed their profession through a series of debates intimately connected to broader Enlightenment controversies over education, cuisine, law, science, and service. Though cooks assumed prominence within the culinary public sphere, the unique literary genre of gastronomy replaced the Old Regime guild police in the wake of the French Revolution as individual diners began to rethink cooks' authority. The question of who wielded culinary influence -- and thus shaped standards of taste -- continued to reverberate throughout society into the early nineteenth century. This remarkable study illustrates how culinary discourse affected French national identity within the country and around the globe, where elite cuisine bears the imprint of the country's techniques and labor organization.
Download or read book Nicolas Appert c 1750 1841 written by and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Features a biographical sketch of French chef and inventor Nicolas Appert (c. 1750-1841), compiled by the Brooklyn College Science Center of the City University of New York. Explains that Appert developed the method of preserving foods by sealing them in a container and immersing them in boiling water for several hours.
Download or read book Microbe written by Alan P. Zelicoff and published by Amacom Books. This book was released on 2005 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether a virus is unintentionally released via our modern transportation system, or deliberately by terrorists, even a small scale biological event could have a profound effect on our society. Yet our current public health system is completely unprepared to detect and respond quickly enough to avert a disease related crisis.
Download or read book Inventors of Food and Agriculture Technology written by Heather S. Morrison and published by Cavendish Square Publishing, LLC. This book was released on 2015-07-15 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food and agriculture has changed throughout the centuries. In many ways, it has improved the lives of people. Some of the most crucial inventions in food and agriculture include food preserves, cellophane, canning, and frozen food. This book examines men and women who invented these objects and many others, and their impact on todays society.
Download or read book The Illustrated History of American Military Commissaries written by Peter D. Skirbunt and published by . This book was released on 2008 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents a comprehensive history spanning the 233 years of the four major services' sales commissaries.
Download or read book The Illustrated History of American Military Commissaries The Defense Commissary Agency and its predecessors since 1989 written by and published by Government Printing Office. This book was released on with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dietary Administration and Therapy written by and published by . This book was released on 1923 with total page 722 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Mad Science written by Randy Alfred and published by Little, Brown. This book was released on 2012-11-13 with total page 558 pages. Available in PDF, EPUB and Kindle. Book excerpt: 365 days of inventions, discoveries, science, and technology, from the editors of Wired Magazine. On January 30, Rubik applied for a patent on his cube (1975). On the next day, 17 years earlier, the first U.S. Satellite passed through the Van Allen radiation belt. On March 17, the airplane "black box" made its maiden voyage (1953). And what about today? Every day of the year has a rich scientific and technological heritage just waiting to be uncovered, and Wired's top-flight science-trivia book Mad Science collects them chronologically, from New Year's Day to year's end, showing just how entertaining, wonderful, bizarre, and relevant science can be. In 2010, Wired's popular "This Day in Tech" blog peaked with more than 700,000 page views each month, and one story in 2008 drew more than a million unique viewers. This book will collect the most intriguing anecdotes from the blog's run-one for each day of the year-and publish them in a package that will instantly appeal to hardcore techies and curious laypeople alike.
Download or read book Truffle written by Zachary Nowak and published by Reaktion Books. This book was released on 2015-04-15 with total page 169 pages. Available in PDF, EPUB and Kindle. Book excerpt: What is a truffle? Is it the über-shroom, the highest order of fungal foods? Does it arrive, as some cultures feel, in the moment of a thunderclap? One thing is for sure: despite its unappetizing appearance, the truffle is without a doubt one of the most prized ingredients in the world’s pantry. In this book, Zachary Nowak digs deep into the history and fame of this unlikeliest of luxury items, exploring the truffle’s intoxicating hold on our senses how its distinctive flavor has become an instant indication of haute cuisine. Nowak traces the truffle’s journey from the kitchens of East Asia to those of Europe and the Americas. Balancing cultural, historical, and scientific perspectives, he offers a thorough and complete portrait of this many-sided mushroom. By comparing the truffle’s history in the Old World with its growing prominence in the New World, he tells a larger story of the growth and dynamism of modern Western cuisine and food cultures. Featuring many instructive and surprising illustrations, and numerous recipes both historical and contemporary, this unique and fascinating book is a must-read for chefs, food historians, and anyone ever drawn by the truffle’s mysterious, rich, and savory allure.
Download or read book Canner and Dried Fruit Packer written by and published by . This book was released on 1919 with total page 1142 pages. Available in PDF, EPUB and Kindle. Book excerpt:
