19th Century Developments in Food Preservation

Authors

Jessica Mitchell, Harding UniversityFollow

Publication Date

Spring 2019

Subject Area

Section 3: Preserving History

Abstract

This paper describes the essential contributions of Nicolas Appert, Peter Durand, and Louis Pasteur to how food was preserved. From the earliest stages of canning and jarring to pasteurizing, the 19th century housed the some of the most significant growth in the development of safety and longevity of food.

About the Author

Jessica Mitchell is a senior history and Spanish double major from Searcy, Arkansas. She is involved with Phi Alpha Theta at Harding. After graduation, she plans to attend graduate school for history at the University of Arkansas in the fall.