Nicolas Appert

NAME Nicolas-François Appert

WHAT FAMOUS FOR Nicolas Appert is best known as the "father of canning" for inventing the modern process of food preservation in sealed containers.

BIRTH Nicolas Appert was born on November 17, 1749, in Châlons-sur-Marne (now Châlons-en-Champagne) in the Champagne region of France.

FAMILY BACKGROUND Nicolas Appert was born into a family deeply rooted in the food and hospitality industry. His parents were innkeepers in the French town of Châlons-sur-Marne. As the ninth of eleven children, Appert grew up surrounded by the sights and smells of food preparation and preservation.

CHILDHOOD Appert's childhood was immersed in the world of food. He spent his formative years helping out in his family's inn, where he gained invaluable practical experience in a variety of culinary tasks. From pickling and brewing to distilling spirits, Appert developed a keen understanding of food preservation techniques.

EDUCATION Unlike many of his contemporaries, Appert did not pursue formal education. Instead, his knowledge and skills were honed through hands-on learning and apprenticeships. This practical approach would later prove to be invaluable as he embarked on his groundbreaking research into food preservation.

Appert later wrote that he was raised and trained in "the pantries, the breweries, store-houses, and cellars of Champagne, as well as in the shops, manufactories, and warehouses of confectioners, distillers and grocers

CAREER RECORD  At a young age, he became an apprentice chef at the Palais Royal Hotel in Chalons

He worked as a chef in the kitchens of various wealthy aristocrats.

At age 20, Appert opened a brewery with one of his brothers.

He served as head chef to Christian IV, Count Palatine of Zweibrücken for thirteen years.

By age 31, he had established his own confectionery business in Paris

In 1795, he began experimenting with food preservation methods to win the prize Napoleon Bonaparte offered for developing a practical way to preserve food for the French army. 

In 1804, Appert established La Maison Appert (The House of Appert) in Massy, near Paris, the first food bottling factory in the world. in 1804

Appert's pioneering method of sealing food in glass jars and heating them earned him the 12,000-franc prize in 1810.

APPEARANCE Contemporary descriptions of Appert's physical appearance are unavailable, but his industrious nature and dedication to experimentation suggest he was robust and hands-on. There is at least one known portrait of Nicolas Appert (see below). 

Nicolas Appert, lithograph by Guffanli.

FASHION As a tradesman and innovator, Appert likely dressed modestly, favoring functional over fashionable clothing suitable for his work in kitchens and workshops.

CHARACTER Appert was determined, inventive, and generous. His willingness to publish his findings in his 1810 book, Art de Conserver, without patenting them reflects his altruism and desire for widespread impact.

RELATIONSHIPS Nicolas Appert married Elisabeth Benoist on July 14, 1785, in the parish of Saint-Jacques-de-la-Boucherie in Paris. Together, they had four or possibly five children.

Their known children include: Charles Pierre Nicolas Appert. Elisabeth Marie Nicole Appert. Françoise Aglaé Appert and Amélie Justine Appert. It is known that Françoise Aglaé had two children out of wedlock and Amélie Justine married Jean Louis Lefébure.

MONEY AND FAME On January 30, 1810, Napoleon's Minister of Interior, De Montalivet, rewarded Nicolas Appert for his invention of preserving food in glass jars for a long time. Appert had been experimenting with his food preservation method for 14 years before winning the prize. The French government offered Appert the choice of either patenting his process or receiving the 12,000-franc prize and making his invention public for the benefit of mankind. Appert chose the latter option  As a condition of receiving the reward, Appert was required to publish his method, which he did in 1810 with the release of his book detailing the canning process.

Although Appert received the 12,000-franc prize, he did not achieve long-term financial stability. He received a government pension of 1,200 francs a year starting in 1836, but died in poverty in 1841 and was buried in a pauper's grave

Appert's invention quickly spread beyond France. His canned goods were exported to Bavaria and Saint Petersburg, and received praise from newspapers across France. 

FOOD AND DRINK His Paris shop, La Renommée, was known for its delicious pastries and sweetmeats

Appert was passionate about food and spent years experimenting with different methods of preservation. He was skilled in making fruit conserves and experimented extensively with various foodstuffs to perfect his method.

As a skilled chef and confectioner, Nicolas Appert was undoubtedly a connoisseur of French cuisine. His diet likely consisted of the rich and varied foods of the late 18th and early 19th centuries, including meats, vegetables, breads, and cheeses.

His confectionery expertise would have allowed him to indulge in a variety of sweet treats, including pastries and confections from his own shop, "La Renommée." Moreover, as the inventor of the canning process, Appert would have had access to a wide range of preserved foods, from fruits and vegetables to meats and soups.

Appert learned how to brew beer at a young age and was also involved in distilling,

Given his background in the Champagne region and experience with corking champagne bottles, it's likely that Appert enjoyed this sparkling wine. Additionally, his early exposure to brewing beer would have made it a familiar beverage. As a Frenchman, wine would have been a staple in his diet.

LITERATURE In 1810, Nicolas Appert published a groundbreaking work titled L'Art de conserver, pendant plusieurs années, toutes les substances animales et végétales. (The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years). This pivotal book, published in Paris, was a key requirement for Appert to receive the 12,000-franc award bestowed upon him by the French government in recognition of his revolutionary food preservation method.

Comprising an initial print run of 6,000 copies, the book meticulously detailed Appert's canning process, a method he had tirelessly refined since 1795. This publication marked a turning point, laying the very foundation for the modern food-processing industry. The book's impact extended far beyond France. An English translation titled The Art of Preserving All Kinds of Animal and Vegetable Substances for Several Years followed swiftly in 1811, published in London.

The publication of L'Art de Conserver was a defining moment, not just for Appert, but for the world. By making his revolutionary invention readily accessible, Appert prioritized the well-being of humanity over personal gain. This selfless act ensured the widespread adoption of canning, and its lasting impact continues to shape the way we store and enjoy food today.

Appert is a key figure in books about food science and culinary history, such as Harold McGee's On Food and Cooking and historical retrospectives on French gastronomy.

NATURE Appert’s work reflects a deep respect for natural resources, focusing on extending the shelf life of perishable foods.

HOBBIES AND SPORTS Appert's primary hobby was his experimentation with food preservation, a task that consumed much of his time and energy.

INVENTIONS So, Nicolas Appert had this bright idea about preserving food. He wasn't a rocket scientist or a particularly gifted businessman, but he had a knack for tinkering and a nose for a good idea. What he did was pretty simple, really. He'd take some food - a soup, a stew, a bit of fruit - and pop it into a glass jar. Then, he'd seal it up tight as a drum and boil the heck out of it.

Now, you might think, "Well, that's a bit obvious, isn't it?" And you'd be right, in a way. People had probably been doing something similar for ages. But Appert was the first to do it on an industrial scale. He set up a factory and started churning out jars of preserved goodness, everything from beef stew to pickled walnuts.

The funny thing is, he didn’t really understand why it worked. He just knew it did. It wasn't until much later that scientists figured out that heat kills off the nasty little bugs that make food go bad. But Appert, bless him, was way ahead of his time. He was a pioneer, a visionary, a man who turned food preservation on its head.

Unfortunately, despite his brilliance, Appert wasn't the sharpest tool in the shed when it came to business. He went bankrupt a few times and was constantly struggling to make ends meet. But he persevered, driven by a passion for his invention. And in the end, his legacy lives on. Every time you open a can of soup or a jar of pickles, you can thank Nicolas Appert, the man who changed the way we eat.

Appert canning jar By Jpbarbier Jean-Paul Barbier 

SCIENCE AND MATHS Appert’s innovations were rooted in practical science, demonstrating an intuitive understanding of heat sterilization and vacuum sealing, laying groundwork for modern food science.

PHILOSOPHY & THEOLOGY Appert’s actions reflect a philosophy of service to humanity, evident in his decision to share his preservation techniques openly.

POLITICS Nicolas Appert was not merely a scientist but also a participant in the tumultuous events of the French Revolution. In 1789, he actively supported the revolutionary cause, contributing financially to the revolutionary army.

One of the most significant events in which Appert played a role was the execution of King Louis XVI. He represented his district and participated in the vote that led to the king's demise. However, his involvement in radical politics would later have consequences.

During the Reign of Terror, Appert himself fell under suspicion and was imprisoned in April 1794. Fortunately, he managed to escape execution. Yet, the mark of his revolutionary past remained. When he later petitioned Louis Philippe I for recognition in the Legion of Honour, his request was denied, likely due to his involvement in the revolutionary movement.

Appert's active participation in the French Revolution spanned from 1789 to 1794. His three months of imprisonment were a stark reminder of the risks associated with his political beliefs. After his release, he redirected his focus towards his groundbreaking work in food preservation. While his revolutionary past may have cast a shadow, his enduring legacy lies in his scientific contributions to the world of food.

MILITARY RECORD Although not a soldier, Appert contributed to the military by developing a method to preserve food for Napoleon’s armies, enhancing their logistical capabilities.

HEALTH AND PHYSICAL FITNESS Appert’s demanding work in kitchens and workshops nd the fact he lived till 91, suggests he was physically active and resilient, though no specific details about his health are recorded.

HOMES  In 1784, Appert opened a candy and grocery shop in Paris.

By 1802, Appert had moved from his Paris workshop to a large property in Massy, near Paris. This location combined a factory and farm where he could preserve food where it was grown. La Maison Appert (The House of Appert) in Massy became the first food bottling factory in the world in 1804.

After his factory in Massy was destroyed in 1814, Appert opened a new factory in Paris with government support.

In 1836, at the age of 86, Appert retired to Massy.

DEATH Nicolas Appert died in Massy, near Paris, on June 1, 1841 at the age of 91.He had been receiving a pension of 1,200 francs a year from the French government since 1836, but this was not enough to keep him out of poverty in his final years. Appert was buried in a pauper's grave, also known as a common grave.

APPEARANCES IN MEDIA Nicolas Appert has been featured in various forms of media over time, celebrating his pioneering contributions to food preservation. 

1. Food history series and documentaries: Appert’s role as the "father of canning" is often highlighted in documentaries about the history of food preservation, industrial food processing, and the culinary innovations of the 19th century.

2. Appert has been the subject of museum exhibits related to food innovation, such as displays at museums of science, industry, or culinary history. For instance, the Musée Nicolas Appert in Châlons-en-Champagne is dedicated to his life and contributions.

3. Nicolas Appert has been commemorated through stamps, plaques, and events in France. For example, the bicentennial of his birth in 1949 saw various tributes.

ACHIEVEMENTS Invented the canning process, earning the title “father of canning.”

Published Art de Conserver, the first cookbook on modern food preservation methods.

Won Napoleon Bonaparte’s 12,000-franc prize for his preservation innovations.

His techniques paved the way for the modern food preservation industry, influencing food security worldwide.