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Book Ref No. - 21665 |  |
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THE FIRST WORKABLE PROCESS FOR CANNING FOODS - APPERT, [François] 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, on the Report of the Board of Arts and Manufactures. ... Translated from the French. Second edition. London: printed for Black, Parry, and Kingsbury, booksellers to the Hon. East-India Company. 1812 12mo., folding engraved plate* (this a little soiled and faded), xxv + (1) + 164 + (2)pp., including the half-title and final advertisement leaf, old, perhaps original boards a little stained, recently rebacked and labelled, entirely uncut. A good, crisp, copy. Vicaire p.35. Bitting p.14. Wellcome II p.51. The second edition in English (1st ed. Paris 1810: 1st ed. in English, London 1811). Appert's was "the first workable process for canning foods" (Garrison-Morton) and "the most important modern work upon food preparation" on which "the art of canning and the development of the industry" is based (Bitting). "Appert's method, which he began working on in 1795, involved heating food and sealing it hermetically in specially made glass jars. By providing the first reliable way to preserve many types of prepared foods for extended periods of time, Appert had also developed a new way of furnishing portable, nourishing and unspoiled foods to armies in the field. The method was deemed to be of strategic importance to Napoleon's military campaigns, and Appert was not allowed to publish it until 1810'. [Norman catalogue]. * The engraved plate illustrates the canning process in six figures. Keywords :- food preservation, canning, gastronomy Price - £375 |
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