SnoopJ @SnoopJ@hachyderm.io
Public

Today's lunch-time nerdsnipe:

In 1852, Jean-Baptiste Boussingault discovered by experimentation that bread does not go stale because of a net loss of moisture (by means of hermetic sealing), and further observed that bread could be un-staled by putting it in the oven at a modest temperature.

He published his work in the paper "Expériences ayant pour but de déterminer la cause de la transformation du pain tendre en pain rassis" and despite the fact that I DON'T READ FRENCH I have made an attempt to track down a digital copy.

Alas, it appears that this particular article has never been digitized.

0
0
1

If you have a fediverse account, you can quote this note from your own instance. Search https://hachyderm.io/users/SnoopJ/statuses/115725391176326105 on your instance and quote it. (Note that quoting is not supported in Mastodon.)

SnoopJ @SnoopJ@hachyderm.io
Public

RE: hachyderm.io/@SnoopJ/115725391

Good news: I'm wrong, M. Boussingault's short paper on growing stale without loss of water *has* been digitized and is available through the Gallica BnF. It's not very linkable there, so I've exported a copy here:

snoopj.dev/files/Boussingault_

Hat tip to the site that tipped me off that BnF had a digitized copy:

levainbio.com/cb/crebesc/ingen

0
0
0