Nicolas Appert

Nicolas Appert

Nicolas Appert (17 November 1749 – 1 June 1841) was a French inventor known as the "father of canning". He is recognized for his innovative method of preserving food using heat and glass containers, a process that later evolved into modern canning.

Early Life

Nicolas Appert was born in Châlons-sur-Marne, France. He was the son of an innkeeper and brewer, and he started his career as a chef and confectioner.

Invention

In 1795, the French government offered a prize of 12,000 francs to anyone who could invent a method to preserve food for its army and navy. Appert took up the challenge and began experimenting with ways to preserve a variety of foods in glass jars. After many years of trial and error, he finally succeeded in developing a method that would keep food safe from spoilage for long periods of time. This method, which he called "appertisation", involved placing food in a glass jar, sealing it with a cork, and then heating it in boiling water.

Impact

Appert's invention had a profound impact on the food industry. It made it possible to preserve a wide variety of foods, from fruits and vegetables to meat and dairy products, for long periods of time. This not only improved the quality and safety of food, but also made it possible to transport food over long distances without spoilage.

Later Life and Death

In 1810, Appert published a book, "The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years", in which he described his preservation method. He also opened a factory to produce preserved foods using his method. However, despite the success of his invention, Appert died in poverty in 1841.

Legacy

Today, Nicolas Appert is remembered as the father of canning, and his method of food preservation is still used in the food industry. In recognition of his contributions, the Institute of Food Technologists annually presents the Nicolas Appert Award to individuals who have made significant contributions to the field of food science and technology.

See Also

• Food preservation
• Canning
• History of food preservation

References

• Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink. Oxford University Press.
• Shephard, Sue (2006). Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World. Simon & Schuster.
• Wilson, Bee (2010). Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee. Princeton University Press.

External Links

• Nicolas Appert Association (in French)
• Encyclopædia Britannica - Nicolas Appert