Once upon a time there was a man named Nicolas Appert and he was the French inventor of airtight food preservation. Appert, known as the "father of canning", was a confectioner.
Appert was a confectioner and chef in Paris from 1784 to 1795. In 1795, he began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cork and sealing wax and placed them in boiling water.
In 1795 the French military offered a cash prize of 12,000 francs for a new method to preserve food. After some 14 or 15 years of experiment, Appert submitted his invention and won the prize in January 1810 on condition that he make the method public; the same year, Appert published L'Art de conserver les substances animales et végétales (or The Art of Preserving Animal and Vegetable Substances). This was the first cookbook of its kind on modern food preservation methods.In 1991, a monumental statue of Appert, a work in bronze by the artist Jean-Robert Ipousteguy, was erected in Châlons-en-Champagne. A plaque was affixed to his birthplace in 1986.
In 1999, busts of Appert by Richard Bruyère were erected in Institute of Food Technologists I.F.T. Chicago (USA), Massy, and Museum of Fine Arts in Châlons-en-Champagne.
In 2010, a statue of Appert by Roger Marion was erected in Malataverne (France).
A room in the Museum of Fine Arts and Archeology of Châlons-en-Champagne was dedicated to him, (collection Jean Paul Barbier and AINA detail objects on the site of the international association Nicolas Appert. There are 72 streets named after Nicolas Appert in France, and one in Canada.
There is a high school named after Nicolas Appert in Orvault, France.
In 1955 a French postal stamp commemorated him. Since 1942, each year the Chicago Section of the Institute of Food Technologists awards the Nicholas Appert Award, recognizing lifetime achievement in food technology. With this being so and so much more to learn about Nicolas Appert i would say he is on my list for one of the most important inventors in history.
The End
Appert was a confectioner and chef in Paris from 1784 to 1795. In 1795, he began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cork and sealing wax and placed them in boiling water.
In 1795 the French military offered a cash prize of 12,000 francs for a new method to preserve food. After some 14 or 15 years of experiment, Appert submitted his invention and won the prize in January 1810 on condition that he make the method public; the same year, Appert published L'Art de conserver les substances animales et végétales (or The Art of Preserving Animal and Vegetable Substances). This was the first cookbook of its kind on modern food preservation methods.In 1991, a monumental statue of Appert, a work in bronze by the artist Jean-Robert Ipousteguy, was erected in Châlons-en-Champagne. A plaque was affixed to his birthplace in 1986.
In 1999, busts of Appert by Richard Bruyère were erected in Institute of Food Technologists I.F.T. Chicago (USA), Massy, and Museum of Fine Arts in Châlons-en-Champagne.
In 2010, a statue of Appert by Roger Marion was erected in Malataverne (France).
A room in the Museum of Fine Arts and Archeology of Châlons-en-Champagne was dedicated to him, (collection Jean Paul Barbier and AINA detail objects on the site of the international association Nicolas Appert. There are 72 streets named after Nicolas Appert in France, and one in Canada.
There is a high school named after Nicolas Appert in Orvault, France.
In 1955 a French postal stamp commemorated him. Since 1942, each year the Chicago Section of the Institute of Food Technologists awards the Nicholas Appert Award, recognizing lifetime achievement in food technology. With this being so and so much more to learn about Nicolas Appert i would say he is on my list for one of the most important inventors in history.
The End
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