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Last edited by MARC Bot
September 30, 2020 | History
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Antoine Augustin Parmentier

We need a photo of Antoine Augustin Parmentier

French agronomist, naturalist, nutritionist, and hygienist; promoter of the potato as a food source in Europe (1737-1813)

Born 1737
Died 1813

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  • Cover of: L' art de faire les eaux-de-vie, d'après la doctrine de Chaptal: où l'on trouve des procédès de Rozier, pour économimser la dépense de leur distillation, et augmenter la spiritousité des eaux-de-vie de vin, de lie, de marc, de cidre, de grains, etc. : suivi de L'art de faire les vinaigres simples et composés, avec la méthode en usage à Orléans pour leur fabrication ...

    First published in 1819 — 3 editions
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  • Cover of: Mémoire sur les avantages que la province de Languedoc peut retirer de ses grains: considérś sous leurs differens rapports avec l'agriculture, le commerce, la meunerie et la boulangerie

    First published in 1786 — 3 editions
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  • Cover of: Le parfait boulanger, ou, Traité complet sur la fabrication & le commerce du pain

    First published in 1778 — 2 editions
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  • Cover of: Précis d'expériences et observations sur les différentes espèces de lait, considérées dans leurs rapports avec la chimie, la médecine et l'économie rurale

    First published in 1798 — 1 edition
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  • Cover of: Instruction sur les moyens de suppléer le sucre dans les principaux usages qu'on en fait pour la médecine et l'économie domestique

    First published in 1808 — 1 edition
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  • Cover of: Traité théorique et pratique sur la culture des grains: suivi de l'art de faire le pain

    First published in 1802 — 1 edition
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  • Cover of: Traité sur l'art de fabriquer les sirops et les conserves de raisins: destinés à suppléer le sucre des colonies dans les principaux usages de l'économie domestique

    First published in 1810 — 1 edition
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  • Cover of: Bibliotheque de madame Hennequin: économie rurale et domestique

    First published in 1788 — 1 edition
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  • Cover of: Examen chymique des pommes de terre

    First published in 1773 — 1 edition
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  • Cover of: Expériences et réflexions relatives a l'analyse du bled et des farines.

    First published in 1776 — 1 edition
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  • Cover of: parfait boulanger: ou traite complet sur la fabrication et le commerce du pain

    First published in 1981 — 1 edition
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  • Cover of: Mémoire couronné le 25 aout 1784, par l'Académie royale des sciences, belles lettres et arts de Bordeaux, sur cette question: Quel seroit le meilleur procédé pour conserver, le plus long-temps possible, ou en grain ou en farine, le maïs ou Blé de Turquie, plus connu dans la Guienne sous le nom de Blé d'Espagne? Et quels seroient les différens moyens d'en tirer parti, dans les années abondantes, indépendamment des usages connus & ordinaires dans cette Province?

    First published in 1785 — 1 edition
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  • Cover of: Mémoire sur les avantages que la royaume peut retirer de ses grains: considérés sous leurs différens rapports avec l'agriculture, le commerce, la meunerie et la boulangerie : avec Le mémoire sur le nouvelle manière de construire les moulins à farine, qui a remporté le prix de l'Académie koyale [sic] des sciences en 1758, par M. Dransy

    First published in 1789 — 1 edition
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  • Cover of: Observations on such nutritive vegetables as may be substituted in the place of ordinary food in times of scarcity: extracted from the French of M. Parmentier.

    First published in 1783 — 1 edition
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  • Cover of: Traité de la chataigne

    First published in 1780 — 1 edition
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  • Cover of: Traité de la châtaigne

    First published in 1780 — 1 edition
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  • Cover of: Traité sur l'art de fabriquer les sirops et les conserves de raisins, destinés à suppléer le sucre des colonies dans les principaux usages de l'économie domestique.

    First published in 1810 — 1 edition
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  • Cover of: Expériences et réflexions relatives a l'analyse du bled et des farines

    First published in 1776 — 1 edition
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  • Cover of: L'art de faire les eaux-de-vie, d'après la doctrine de M. Chaptal: où l'on trouve des procédès de Rozier, pour économimser la dépense de leur distillation, et augmenter la spiritousité des eaux-de-vie de vin, de lie, de marc, de cidre, de grains, etc. : suivi de L'art de faire les vinaigres simples et composés, avec la méthode en usage à Orléans pour leur fabrication ...

    First published in 1819 — 1 edition
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  • Cover of: La chimie alimentaire dans l'oeuvre de Parmentier

    First published in 1902 — 1 edition
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We need a photo of Antoine Augustin Parmentier

French agronomist, naturalist, nutritionist, and hygienist; promoter of the potato as a food source in Europe (1737-1813)

Born 1737
Died 1813

Subjects

Early works to 1800, Sugar, Syrups, Cooking (Potatoes), Manufacture and refining, Potatoes, Grain, Grape products, Materia Medica, Wheat, Bread, Cooking (Bread), Corn, Flour, Grapes, Milk, Pharmacopoeias, Vegetables, Water, Wine and wine making, Agriculture, Analysis, Bread industry, Cooking (Sweet potatoes), Cooking (Vegetables)

Places

France, Langedoc, Languedoc, Seine River (France)

People

Balthazar Georges Sage (1740-1824), François Rozier (1734-1793), Jean-Antoine-Claude Chaptal comte de Chanteloup (1756-1832)

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History

Download catalog record: RDF / JSON
September 30, 2020 Edited by MARC Bot add ISNI
March 31, 2017 Edited by MARC Bot add VIAF and wikidata ID
June 7, 2012 Edited by VacuumBot Removed period from death date
September 6, 2008 Edited by RenameBot fix author name
April 1, 2008 Created by an anonymous user initial import