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Friedrich Accum Books

Born: March 29, 1769
Died: June 28, 1838
Known for: Chemist
Quotes: 1

Chemist

Friedrich Accum was a German chemist known for his contributions to the field of organic chemistry. He is renowned for his invention of gelatin and the development of a method to extract protein from animal bones. Accum's work had a profound impact on modern food industry and chemical synthesis.

Culinary chemistry: exhibiting the scie...

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“Cookery, or the art of preparing good and wholesome food, and of preserving all sorts of alimentary substances in a state fit for human sustenance, or rendering that agreeable to the taste which is essential to the support of life, and of pleasing the palate without injury to the system, is, strictly speaking, a branch of chemistry; but, important as it is both to our enjoyments and our health, it is also one of the latest cultivated branches of the science.”

Source: Culinary chemistry: exhibiting 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 : with copper plates