|
FOOD HISTORY TIMELINE
1700s
1741 Jethro Tull died. He was an English agriculturalist and inventor whose ideas were instrumental in the development of modern English agriculture. One of his inventions was a horse drawn seed planting drill that sowed 3 even rows of seeds at once. (1701)
1741 Anders Celsius developed the Centigrade temperature scale. Originally he had the freezing point of water at 100 and the boiling point at 0. This was reversed after his death to match the other temperature scales.
1741 Jean Etienne Bore was born. The inventor of the sugar granulating process (1794 or 1795), founder of sugar industry in Louisiana.
1742 Benjamin Franklin invented the Franklin Stove. He purposely did not patent it, so that others could freely copy the design.
1742 A plague of grasshoppers destroyed crops in Pennsylvania.
1742 'The Compleat Housewife, or Accomplish'd Gentlewoman's Companion' is the first cookbook published in America (Williamsburg)
1744 Richard Lovell Edgeworth died. An Anglo-Irish inventor, among his many inventions and innovations were a turnip cutter, various improvements in agricultural machines, and a velocipede.
1744 Jean-Baptiste-Pierre-Antoine de Monet, Chevalier de Lamarck was born. A French naturalist, he believed in the inheritance of acquired traits. Some of his ideas influenced Darwin.
1745 The secret formula for Drambuie liqueur is given to the Mackinnon family by Prince Charles Edward.
1747 'Art of Cookery', by Hanna Glasse is published.
1747 The oldest cattle ranch in the US was started at Montauk on Long Island, New York.
1748 Antoine-Laurent de Jussieu was born. A French botanist whose ideas formed the foundation of a natural plant classification system.
1748 Joseph Bramah was born. An English engineer, among his many inventions was a beer engine, used to deliver beer from keg to glass without artificial carbonation being added.
1749 Nicolas Appert was born. (The year is listed in various sources as 1749, 1750 and 1752; month and day also varies in October and November). Inventor of the canning process, preserving food by sealing it in sterilized containers. He published the results of 14 years of research in 1810 & received 12,000 franc award from French government.
|
