"Culinary Chemistry" by Friedrich Christian Accum is an early 19th-century examination of the scientific basis of cooking, blending culinary arts with chemical science. Accum explains why understanding the chemistry of cooking enhances food preparation, turning the kitchen into a kind of laboratory through the transformation of raw ingredients into nutritious food, then highlights the importance of cooks understanding the chemical principles to enhance food preparation and reduce waste, while detailing what to look forward to in the book. It is laid out to examine the chemical structure of food and its nutritional value alongside methods for preserving and preparing various foods.
Culinary Chemistry The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.
By Friedrich Christian Accum
Discover the science behind your meals as a historical guide blends culinary instructions with chemical analysis to transform your kitchen into a lab.
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2019-08-24
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About the AuthorFriedrich Christian Accum or Frederick Accum was a German chemist, whose most important achievements included advances in the field of gas lighting, efforts to keep processed foods free from dangerous additives, and the promotion of interest in the science of chemistry to the general populace. From 1793 to 1821 Accum lived in London. Following an apprenticeship as an apothecary, he opened his own commercial laboratory enterprise. His business manufactured and sold a variety of chemicals and laboratory equipment. Accum, himself, gave fee-based public lectures in practical chemistry and collaborated with research efforts at numerous other institutes of science.
Friedrich Christian Accum or Frederick Accum was a German chemist, whose most important achievements included advances in the field of gas lighting, efforts to keep processed foods free from dangerous additives, and the promotion of interest in the science of chemistry to the general populace. From 1793 to 1821 Accum lived in London. Following an apprenticeship as an apothecary, he opened his own commercial laboratory enterprise. His business manufactured and sold a variety of chemicals and laboratory equipment. Accum, himself, gave fee-based public lectures in practical chemistry and collaborated with research efforts at numerous other institutes of science.
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