Nicolas Appert
Encyclopedia
Nicolas Appert was the French inventor of airtight food preservation. Appert, known as the "father of canning
", was a confectioner.
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.
After some 14 or 15 years of experiment, Appert submitted his invention and won the prize of 12,000 francs
in January 1810. 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,
La Maison Appert (The House of Appert), in the town of Massy, near Paris, became the first food bottling factory in the world, years before Louis Pasteur
proved that heat killed bacteria. Appert patented his invention and established a business to preserve a variety of food in sealed bottles. Appert's method was to fill thick, large-mouthed glass bottles with produce of every description, ranging from beef, fowl, eggs, milk, and prepared dishes (according to sources). His greatest success for publicity was an entire sheep. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise
. The bottle was then wrapped in canvas to protect it, while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly.
In honour of Appert, canning is sometimes called "appertisation", but should be distinguished from pasteurization
. Appert's early attempts at food preservation by boiling involved cooking the food to a temperature far in excess of what is used in pasteurization
(70 °C (158 °F)), and can destroy some of the flavour of the preserved food.
Appert's method was so simple and workable that it quickly became widespread. In 1810, British inventor and merchant Peter Durand
also of French origin, patented his own method, but this time in a tin can
, so creating the modern-day process of canning foods. In 1812 Englishmen Bryan Donkin
and John Hall purchased both patents and began producing preserves. Just a decade later, the Appert method of canning had made its way to America. Tin can
mass production
was however not common until the beginning of the 20th century, partly because a hammer and chisel were needed to open cans until the invention of a can opener
by an Englishman named Yates in 1855.
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.
In 1955 a French postal stamp commemorated him.
2010 was declared Nicolas Appert Year, a national celebration, by the French ministry of culture. The Principality of Monaco
issued a postage stamp featuring Appert. An exhibition entitled "Mise en boîte" was held at the Musée des Beaux-Arts et d'Archéologie
Section of the Institute of Food Technologists
awards the Nicholas Appert Award
, recognizing lifetime achievement in food technology
.
Wageningen University
is called Nicolas Appert (study association)
. Since 1972 this association has focused on improving the courses related to food technology education and organises several events each year for students and alumni. Currently almost 300 students (BSc/MSc level) are members. In 2007 the association celebrated its 9th lustrum.
Canning
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a typical shelf life ranging from one to five years, although under specific circumstances a freeze-dried canned product, such as canned, dried lentils, can last as...
", was a confectioner.
Biography
He was a confectioner and chefChef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
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.
After some 14 or 15 years of experiment, Appert submitted his invention and won the prize of 12,000 francs
French franc
The franc was a currency of France. Along with the Spanish peseta, it was also a de facto currency used in Andorra . Between 1360 and 1641, it was the name of coins worth 1 livre tournois and it remained in common parlance as a term for this amount of money...
in January 1810. 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,
La Maison Appert (The House of Appert), in the town of Massy, near Paris, became the first food bottling factory in the world, years before Louis Pasteur
Louis Pasteur
Louis Pasteur was a French chemist and microbiologist born in Dole. He is remembered for his remarkable breakthroughs in the causes and preventions of diseases. His discoveries reduced mortality from puerperal fever, and he created the first vaccine for rabies and anthrax. His experiments...
proved that heat killed bacteria. Appert patented his invention and established a business to preserve a variety of food in sealed bottles. Appert's method was to fill thick, large-mouthed glass bottles with produce of every description, ranging from beef, fowl, eggs, milk, and prepared dishes (according to sources). His greatest success for publicity was an entire sheep. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise
Vise
Vise may refer to:* Miami Vise, a defunct AFL team* Vise , a mechanical screw apparatus* Vise , an architectural element* Venus In-Situ Explorer * The Vise, TV show* Visé, BelgiumPeople with the surname Vise:...
. The bottle was then wrapped in canvas to protect it, while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly.
In honour of Appert, canning is sometimes called "appertisation", but should be distinguished from pasteurization
Pasteurization
Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food...
. Appert's early attempts at food preservation by boiling involved cooking the food to a temperature far in excess of what is used in pasteurization
Pasteurization
Pasteurization is a process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately. This process slows microbial growth in food...
(70 °C (158 °F)), and can destroy some of the flavour of the preserved food.
Appert's method was so simple and workable that it quickly became widespread. In 1810, British inventor and merchant Peter Durand
Peter Durand
Peter Durand was a British merchant who is widely credited with receiving the first patent for the idea of preserving food using tin cans. The patent was granted on August 25, 1810 by King George III of England....
also of French origin, patented his own method, but this time in a tin can
Tin can
A tin can, tin , steel can, or a can, is a sealed container for the distribution or storage of goods, composed of thin metal. Many cans require opening by cutting the "end" open; others have removable covers. Cans hold diverse contents: foods, beverages, oil, chemicals, etc."Tin" cans are made...
, so creating the modern-day process of canning foods. In 1812 Englishmen Bryan Donkin
Bryan Donkin
Bryan Donkin was an English engineer and industrialist. Of his six sons, John, Bryan, and Thomas also became engineers.-Early life:Born in Sandoe, Northumberland, his father was a surveyor and land agent...
and John Hall purchased both patents and began producing preserves. Just a decade later, the Appert method of canning had made its way to America. Tin can
Tin can
A tin can, tin , steel can, or a can, is a sealed container for the distribution or storage of goods, composed of thin metal. Many cans require opening by cutting the "end" open; others have removable covers. Cans hold diverse contents: foods, beverages, oil, chemicals, etc."Tin" cans are made...
mass production
Mass production
Mass production is the production of large amounts of standardized products, including and especially on assembly lines...
was however not common until the beginning of the 20th century, partly because a hammer and chisel were needed to open cans until the invention of a can opener
Can opener
A can opener is a device used to open metal cans. Although preservation of food using tin cans had been practiced since at least 1772 in the Netherlands, the first can openers were patented only in 1855 in England and in 1858 in the United States. Those openers were basically variations of a...
by an Englishman named Yates in 1855.
Posthumous honors
Jean-Robert Ipoustéguy
Jean-Robert Ipoustéguy , a French sculptor, was born "Jean Robert" in Dun-sur-Meuse.Studied painting and drawing in Paris in 1938, under Robert Lesbounit....
, was erected in Châlons-en-Champagne
Châlons-en-Champagne
Châlons-en-Champagne is a city in France. It is the capital of both the department of Marne and the region of Champagne-Ardenne, despite being only a quarter the size of the city of Reims....
. A plaque was affixed to his birthplace in 1986.
In 1999, busts of Appert by Richard Bruyère were erected in Institute of Food Technologists
Institute of Food Technologists
The Institute of Food Technologists or IFT is an international, non-profit professional organization for the advancement of food science and technology. It is the largest of food science organizations in the world, encompassing 22,000 members worldwide as of 2006. It is referred to as "THE Society...
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
Malataverne
Malataverne is a commune in the Drôme department in southeastern France.-Population:...
(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.
In 1955 a French postal stamp commemorated him.
2010 was declared Nicolas Appert Year, a national celebration, by the French ministry of culture. The Principality of Monaco
Monaco
Monaco , officially the Principality of Monaco , is a sovereign city state on the French Riviera. It is bordered on three sides by its neighbour, France, and its centre is about from Italy. Its area is with a population of 35,986 as of 2011 and is the most densely populated country in the...
issued a postage stamp featuring Appert. An exhibition entitled "Mise en boîte" was held at the Musée des Beaux-Arts et d'Archéologie
Nicolas Appert Award
Since 1942, each year the ChicagoChicago
Chicago is the largest city in the US state of Illinois. With nearly 2.7 million residents, it is the most populous city in the Midwestern United States and the third most populous in the US, after New York City and Los Angeles...
Section of the Institute of Food Technologists
Institute of Food Technologists
The Institute of Food Technologists or IFT is an international, non-profit professional organization for the advancement of food science and technology. It is the largest of food science organizations in the world, encompassing 22,000 members worldwide as of 2006. It is referred to as "THE Society...
awards the Nicholas Appert Award
Nicholas Appert Award
The Nicholas Appert Award has been awarded every year since 1942 by the Chicago Section of the Institute of Food Technologists. Given for lifetime and consistent achievement in food technology, it is named after Nicolas Appert, the French inventor of airtight food preservation. Award winners...
, recognizing lifetime achievement in food technology
Food technology
Food technology, is a branch of food science which deals with the actual production processes to make foods.-Early history of food technology:...
.
Study Association
The Study Association of the Food Technology education at the DutchNetherlands
The Netherlands is a constituent country of the Kingdom of the Netherlands, located mainly in North-West Europe and with several islands in the Caribbean. Mainland Netherlands borders the North Sea to the north and west, Belgium to the south, and Germany to the east, and shares maritime borders...
Wageningen University
Wageningen University
Wageningen University and Research Centre is a Dutch public university in Wageningen, The Netherlands. It consists of Wageningen University, the Van Hall-Larenstein School of Higher Professional Education, and the former agricultural research institutes of the Dutch Ministry of Agriculture...
is called Nicolas Appert (study association)
Nicolas Appert (study association)
Nicolas Appert is a Dutch study association for Food Technology students at Wageningen University. The association is named after the French inventor Nicolas Appert.-External links:...
. Since 1972 this association has focused on improving the courses related to food technology education and organises several events each year for students and alumni. Currently almost 300 students (BSc/MSc level) are members. In 2007 the association celebrated its 9th lustrum.
Sources
- "Nicolas Appert inventeur et humaniste" by Jean-Paul Barbier, édition Royer, Paris, 1994 (ISBN 2-908670-17-8)
- "Encyclopedia of World Biography Supplement", Vol. 20. Gale Group, 2000.