Norton Horsford

Norton Horsford.

Even Norton Horsford (born July 27, 1818 in Moscow (today: Livonia ), New York , † January 1, 1893 in Cambridge , Massachusetts ) was an American scientist.

Horsford was a student of the Giessen chemist Justus von Liebig and invented baking powder . In the USA he is considered to be one of the fathers of modern nutritional science. But he also researched in other areas, for example on historical topics (e.g. Norumbega ).

Horsford became Professor and Lecturer of Applied Science and Technology at Harvard University in 1847 . In the same year he was elected to the American Academy of Arts and Sciences . Horsford taught chemistry and did research at the Lawrence Scientific School at Harvard for 16 years. He has published articles in various scientific journals on subjects as diverse as phosphates , condensed milk , emergency rations, Scandinavian studies and the art of baking bread. Horsford was a supporter of the integration of women into the research process and thereby became president of the support association of Wellesley College , a school for women. He donated money, books, and other materials to support the college. Horsford's invention of baking powder and his work on condensed milk were particularly famous and also financially very lucrative. Since 1849 he was a member of the American Philosophical Society .

In 1854 he founded the Rumford Chemical Works with George Francis Wilson (1818-1883) to produce baking powder.

Works

• Report on Vienna bread . Washington 1875.
• The Defense of Norumbega . 1891.
• The Theory And Art Of Bread-Making . 1861.

Web links

Commons : Eben Norton Horsford  - collection of images, videos and audio files

• Horsford Family Papers ( October 20, 2011 memento on the Internet Archive )
• Biography of Eben Horsford

Individual evidence

1. ^ Member History: EN Horsford. American Philosophical Society, accessed October 3, 2018 .