Appert 2
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Nicolas Appert (17 November 1749 – 1 June 1841) was a French confectioner and inventor who, in the early 19th century, invented airtight food preservation. Appert, known as the "father of food science",[1] described his invention as a way "of conserving all kinds of food substances in containers".[2]
Early life
Appert was born in Châlons-en-Champagne, the ninth of eleven children. His family ran an inn in the town and he worked in the family business until the age of twenty, when he opened a brewery with one of his brothers. He then served as head chef to Christian IV, Count Palatine of Zweibrücken for thirteen years. Appert was a confectioner and chef in Paris from 1784 to 1795. During this period, he married Elisabeth Benoist and the couple had four children.[3]
Appert was active during the French Revolution and took part in the execution of King Louis XVI. However, he fell under suspicion during the subsequent Reign of Terror and was arrested in April 1794, but he was able to avoid being executed himself.[4] 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 later years, he switched to using an autoclave). It is believed that this technique was already being used by homemakers, but Appert was the first to do this on an industrial scale.[5][6][page needed]
Thermal processing (canning)[]
Appert canning jar
In 1804, La Maison Appert (English: The House of Appert), in the town of Massy, near Paris, became the first food bottling factory in the world,[6][page needed] years before Louis Pasteur proved that heat killed bacteria. Appert then established a business to preserve a variety of food in sealed bottles. At first he used champagne bottles, imperfectly sealed by a mixture of cheese and limes.[7]
Appert's method transitioned to filling thick, large-mouthed glass bottles with produce of every description, ranging from beef, fowl, eggs, milk, and prepared dishes.[8] Appert avoided using tinplate in his early manufacture because the quality of French tinplate was poor.[9] 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, dunked into boiling water, and boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly.[10] In honor of Appert, canning is sometimes called "appertization", which is distinct from pasteurization.[11]
Despite his technical successes, Appert had financial troubles due to the high cost of his equipment and the fact that he was not a very good businessman. He declared bankruptcy in 1806, but was able to continue his business.[12] In 1795, the French army had offered a prize of 12,000 francs for a new method to preserve food.[13]
In 1806 Appert presented a selection of bottled fruits and vegetables from his manufacture at the Exposition des produits de l'industrie française, but did not win any reward.[8] In 1810 the Bureau of Arts and Manufactures of the Ministry of the Interior gave Appert an ex gratia payment of 12,000 francs on condition that he make his process public.[a] Appert accepted and published a book describing his process that year.[1] Appert's treatise was entitled L'Art de conserver les substances animales et végétales (The Art of Preserving Animal and Vegetable Substances),[15] 6,000 copies of which were printed in 1810.[16] This was the first book of its kind on modern food preservation methods.[17]
Appert never truly understood why his method worked, as the science of bacteriology had not yet been developed,[1] but it was so simple that it quickly became widespread. In 1810, British inventor and merchant Peter Durand patented his own method, but this time in a tin can, thus creating the modern-day process of canning foods. In 1812 Englishmen Bryan Donkin and John Hall purchased both patents and began producing preserves.[18]
Later life
Despite the government grant, Appert's financial situation did not improve and was exacerbated by the destruction of his factory at Massy by Prussian and Austrian forces at the end of the War of the Sixth Coalition in 1814.[12] With the support of the French government in the form of free rent, he opened a new factory in Paris to preserve food in tin cans, which lasted for ten years until the same government evicted him in December 1827.[19]
Appert's canned goods were widely appreciated, especially by naval services as the products were far superior to the dried and salted provisions they had previously relied on. Cans were exported to Bavaria and Saint Petersburg, and received praise from newspapers across France. However, this did not translate into financial success. Despite silver and gold medals from the Société d'encouragement pour l'industrie nationale in 1816 and 1820 respectively, it was not until 1824 that he received the 2,000 francs associated with them.[20]
In 1828, he opened yet another factory in the city. He petitioned Louis Philippe I for entry into the Legion of Honour but was denied, possibly due to his activities during the Revolution.[16] Taking this as an insult, he retired in 1836 at the age of 86.[12] Despite a pension of 1,200 francs a year from the government beginning that year,[14] he died in poverty in 1841 and was buried in a pauper's grave.[10]
Posthumous honors
In 1955 a French postal stamp commemorated him.[21][22]
In 1985 a street in Paris, the Rue Nicolas-Appert, was constructed and named in his honour. Many other streets in France bear his name.[23][24]
In 1991, a monumental statue of Appert, a work in bronze by the artist Jean-Robert Ipousteguy, was erected in Châlons-en-Champagne.[25] A plaque was affixed to his birthplace in 1986.
A room in the Musée des Beaux-Arts et d'Archéologie de Châlons-en-Champagne was dedicated to him.[26]
There is a high school named after Nicolas Appert in Orvault, France.[27]
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 de Châlons-en-Champagne.[28]
Nicolas Appert Award
Since 1942, each year the Chicago section of the Institute of Food Technologists has awarded the Nicolas Appert Award, recognizing lifetime achievement in food technology.[29]
Study association
The student association of the Food Technology education at Wageningen University is called Nicolas Appert. Since 1962 this association has focused on improving courses related to food technology education and organises several events each year for students and alumni.[30] In 2022 the association celebrated its 12th lustrum.[31]
K-Web content (see main node)
Full Name: Nicolas-Francois Appert
Achievements: Developed the technique for what eventually became food canning.
Born: c. 1750; Chalons-sur-Marne, France
Died: June 1, 1841; Massy (Paris), France (Aged about 91)
Field & Discipline: Invention; Food processing
Education: Elementary school
Major Work: "The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years"
Life & Times:
Appert began his food career at 14, working in his father's wine cellars in Champagne. In his 20’s, he worked as an apprentice chef, then as chef in a number of restaurants, including the Palais Royal Hotel in Chalons. At 30 he moved to Paris and set up a confectionery shop, a business he would keep for nearly 15 years. Appert became increasingly concerned at the primitive ways of preserving food in Paris slaughter-houses, storehouses and restaurants. He had heard about the work of Italian biologist [work related to] Spallanzani*, who in 1767 proved that gravy would stay fresh if boiled and immediately placed in a glass container which was then sealed. Spallanzani had also preserved peas by boiling them for 45 minutes, then putting them in water in a sealed glass vessel, the first known attempt to conserve food by heat sterilization. Appert took Spallanzani's work one step further and proved that food inside a closed vessel could be conserved indefinitely by heating the container.
In 1794, [got prize from] Napoleon* offered a prize to anyone who could find a way to preserve food (feeding his army was a serious problem). Appert quit the confectionery shop, and began experimenting. After 14 years, he finally established that virtually all food could be preserved by putting it in loosely-stoppered glass bottles, immersing the bottles in boiling water, then sealing the bottles more tightly with wire and sealing wax.
In 1803, Appert took his findings to the French government. In 1806, the French Navy tried out a wide range of his foods, including meat, vegetables, fruit and even milk, and found that even on extremely long voyages, the foods were unspoiled. In 1810, Appert was rewarded 12,000 francs for his invention on condition he made the technique public. He published an account of his process: "The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years".
By 1811, Appert's ideas had been taken up in England by [idea used by] John Hall* and his associate [idea used by]Donkin*. Hall and Donkin developed a tinned iron canister to hold the food to be preserved by the Appert method. In 1818, with a contract to supply the Royal Navy with canned food, Hall and Donkin built a factory, with financing from [idea used by] Gamble*.
Impressed by the effectiveness of cans, Appert used his prize money to establish the first commercial cannery in France, the House of Appert, at Massy, outside Paris. It operated from 1814 until 1933.
While Appert's trial-and-error experiments were done with little modern scientific knowledge, his methods were based on the practice of heating foods to above the boiling-point of water. To accomplish this, Appert perfected the design of an autoclave, a steel vessel that sterilized under high steam pressure. During this period, Appert also developed the bouillon cube (made from meat and vegetable extracts). Appert was awarded the silver medal of the Society for the Encouragement of National Industry in 1816 and its gold medal in 1820.
Extra Connections: Knew the family of artist [knew family of] Seurat*
Assessment: He produced the first practical preserved food.
Oneliner: Nicholas Appert, inventor of food preservation
Bibliography:
- Dictionnaire biographique francais.
- Encyclopedia Britannica.
Language: French
Father: Claude Appert
Mother: Marie Huet
Siblings: Unknown
Spouse: Elisabeth Benoist
Children: Benjamin