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FOODREFERENCE.COM - Who’s Who Section
Short biographies of chefs, cooks, bakers, food & restaurant critics, cookbook authors, patrons, inventors, restaurant owners, etc

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Babcock, Stephen Moulton
Babinsky, Henri
Ballast, Louis
Balzac, Honore de
Bartram, John
Battle Creek, Michigan
Beauvilliers, Antoine
Bechameil, Louis
Becker, Franklin
Beecher, Catherine
Bellissimo, Teressa
Birdseye, Clarence
Blechyden, R.
Bocuse, Paul
Bonnefons, Nicolas de
• Bordon, Gail
Bore, Jean Etienne
Borlaug, Norman Ernest
Botherel, Marie, Vicomte de
Boulanger
Boulestin, Marcel
Boyardee, Chef
Boysen, Rudolph
Bradham, Caleb D.
Brady, Diamond Jim
Brandenberger, Jacques
Brillat-Savarin, Jean-Anthelme
Brown, Rasshad
Browns, C. C.
Burbank, Luther
Busch, Adolphus

Gail Borden

(November 9, 1801 - January 11, 1874)

Gail Borden was a surveyor, inventor and businessman. As an early pioneer settler in Texas he made the first topographical map of Texas, and in 1838 he surveyed and laid out the site of Galveston.

He developed a meat biscuit in 1851, and after several failed attempts, finally developed a method to make condensed milk in 1853. He had to work hard to convince the U.S. Patent Office to grant him a patent, but he finally obtained one in 1856.

His first attempts to market condensed milk ended in business failure, but finally with financial backing from a wholesale grocer, Jeremiah Milbank, he founded the New York Condensed Milk Company, later renamed Borden Inc., which grew into the largest dairy in the U.S.

 

 

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