Download Brewing science, technology and print, 1700-1880 by James Sumner PDF

By James Sumner

How did the brewing of beer develop into a systematic approach? Sumner explores this question by way of charting the speculation and perform of the exchange in Britain and eire throughout the eighteenth and 19th centuries

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Extra info for Brewing science, technology and print, 1700-1880

Sample text

20 The apparent period and context of authorship, therefore, can never be taken at face value. Hack authors could be sophisticated in cloaking borrowed texts to suit new markets. 22 Such practices were rarely challenged: a few knowledgeable authors bewailed the effects of misinformation due to the scissors-and-paste tendency, but were not immune to similar behaviour themselves. 24 Indeed, the very idea of ‘current theory’ is itself a creature of nineteenth-century professionalization and its emphasis on consensus, originality, hierarchy and progress.

Yworth, William (d. 1715). Alchemist and distiller whose published works included a brief account of the brewing process. INTRODUCTION Though the art of brewing is undoubtedly a part of chemistry, and certainly depends upon fixed and invariable principles as well as every other branch of that science, these principles have never yet been thoroughly investigated. For want of a settled theory, therefore, the practice of this art is found to be precarious; and to succeed unaccountably with some, and misgive as unaccountably with others.

Instruments retailer, lecturer and author, whose pattern of lecturing and publication provided a model for others including his son-in-law, Humphrey Jackson. Also promoted the possibilities of wort hydrometry to James Baverstock and John Richardson before (on Richardson’s doubtful testimony) abandoning the business as beyond his competence. O’Sullivan, Cornelius (1841–1907). County Cork-born Hofmann disciple, house chemist to Bass from 1866 and part of the first generation of active brewers to publish regularly in chemical journals.

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