What was the title of Nicolas Appert's book?
The Art of Preservation
The Art of Canning
The Art of Cooking
The Art of Preserving
Answer
The Art of Preserving, published by Nicolas Appert in 1810, revolutionized food preservation techniques. Appert's book introduced the concept of heating food in sealed glass jars to kill microorganisms, a process known as canning. This method, known as "appertization," became widely adopted and remains a fundamental principle of food preservation today.
Mastering the Art of Preservation: The Nicolas Appert Challenge
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