Rahir, Bibliotheque de l’amateur, p. 570 ; Livres en bouche, 91 ; Notaker, 630 ; Cagle, 369 ; Bitting, 355 ; Oberle Fastes, 89 ; Vicaire, col. 651-652.<\/i><\/p>\n
First edition in French : copy of the rare first issue. The frist description of the pressure cooker.<\/span><\/p>\n Born in Chitenay, near Blois, in 1647 into a Protestant family, Denis Papin nevertheless received a Jesuit education before obtaining a degree in medicine in Paris. Driven by his interest in physics, he worked alongside Gottfried Leibniz as an assistant to the Dutch scientist Christiaan Huyghens, then president of the Academy of Sciences. However, increasing persecution of Protestants forced him to flee to England in 1675, where he collaborated with Robert Boyle and joined the Royal Society of Physics in 1680. Whether living in England, Italy or Germany, Denis Papin devoted himself to tireless scientific research, which led to various visionary inventions, including a submarine, a catapult, a machine for raising water and a piston steam engine which, in 1690, enabled him to produce a \u201cperfect vacuum\u201d through the condensation of water vapour.<\/p>\n Originally published in English in two parts (London, 1681 and 1687), the treatise was dedicated to the Royal Society, of which Denis Papin was one of the first members. Papin describes his process in this book: by means of a cast-iron pot, the lid of which is kept under pressure by screws and a safety valve, the device raises the pressure and temperature above 100\u00b0C, resulting in faster cooking of food and the possibility of reducing bones and meat to pulp, or even liquid: “Par le moyen de la machine dont il s’agit icy, la vache la plus vieille et la plus dure se peut rendre aussi tendre et d’aussi bon goust que la viande la mieux choisie” [By means of the machine we are talking about here, the oldest and toughest cow can be made as tender and as tasty as the best chosen meat].<\/p>\n His digester could also be used to process vegetables or make jam. He noticed that not only was the taste of the food preserved, but that the products kept longer. Papin describes the digester and provides technical details with the help of 2 beautiful copper plates. He explains how to use it for cooks, dyers and sea voyages, and even calculates its cost price. This remarkable cooking pot in terms of culinary economy would not be superseded until the early 19th century by the food preservation process devised by Nicolas Appert.<\/p>\n In his preface Papin mentions that the experiments of Robert Boyle had inspired him to write his new book <\/p>\n “D\u00e9di\u00e9 aux membres de la Royal Society de Londres, le livre de Papin, initialement paru en anglais sous le titre A New digester for sotting bones<\/i> (Londres, 1681), est un livre de science, \u00e9crit par un physicien s\u2019adressant \u00e0 d\u2019autres physiciens et ayant pour premier objet \u2018la continuation des exp\u00e9riences physico-m\u00e9caniques de monsieur Boyle\u2019, lequel avait publi\u00e9 en 1680 Quelques exp\u00e9riences de bain marie ferm\u00e9 \u00e0 vis<\/i>” (Livres en bouche).<\/p>\n Copy of the extremely rare first edition, ending with the word \u2018fin\u2019. Pages 159-164 further notices were published later.<\/p>\n Very good copy.<\/p>\n","protected":false},"excerpt":{"rendered":" 12mo (150 x 85 mm) 6 nn.ll., 158 pp., 2 engaved folding plates. Contemporary mottled sheep, spine gilt with raised bands, red speckled edges.<\/p>\n","protected":false},"featured_media":86207,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[550],"product_tag":[588,1315],"class_list":{"0":"post-86214","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-science","7":"product_tag-gastronomy","8":"product_tag-science","9":"pa_auteur-papin-denis-2","10":"pa_type-de-livre-printed-book","12":"first","13":"instock","14":"shipping-taxable","15":"purchasable","16":"product-type-simple"},"acf":{"artist":" Denis PAPIN","chapeau":"The invention of the pressure cooker","adresse_bibliographique":"Paris, Estienne Michallet, 1682","book_type":"Printed book","provenance":"","afficher_prix":""},"yoast_head":"\n