One folding engraved plate. xxxii, 116 pp. 8vo, cont. red morocco-backed paste-paper boards, flat spine nicely gilt. Paris: Patris, 1810.
First edition. One of the great achievements of the 19th century in respect to food was the successful development of canning. The pioneer in this field was the Frenchman, Nicolas Appert (1750-1841).
In Appert’s process the foodstuff was placed in clean bottles, well corked, and subsequently the bottles were raised to the boiling-point of water. In this way the most perishable material could be kept unchanged for a long time. With this method Appert demonstrated practically the process of pasteurization, nearly fifty years before its scientific explanation. Appert published his discovery in the present book which served as the foundation of the vast canning industry of today and altered the food habits of man.
Handsome copy with the signature of Appert against counterfeits on the verso of the half-title. Bound in between Farnaud’s Exposé des Amélioratons introduites depuis environ Cinquante Ans dans les diverses Branches de l‘Économie rurale (Gap: 1811) and Fontalard’s Principes raisonnes de l’Agriculture (Paris: 1793).
❧ Bitting, pp. 13-14. Bulloch, The History of Bacteriology, pp. 44-45. En Français dans le Texte 220.
Item ID: 3004