Everything about Eben Norton Horsford totally explained
Eben Norton Horsford (
27 July 1818 –
1 January 1893) was an
American scientist who is best known for his invention of
baking powder and his interest in the settlement of the Vikings in America.
Life and work
Eben Horsford was born in
Livingston County, New York in 1818. He studied at
Rensselaer Polytechnic Institute and later in Germany with
Justus von Liebig. On returning to the United States, Horsford was appointed the Rumford Professor and Lecturer on the Application of Science to the Useful Arts at
Harvard in 1847. He taught chemistry and conducted research at the Lawrence Scientific School at Harvard for 16 years, and published articles in major scientific publications on such topics as phosphates, condensed milk, fermentation, and emergency rations.
Eben Horsford probably is best remembered today for his invention of
baking powder (a little earlier than
August Oetker). In 1854, Horsford formed the Rumford Chemical Works with partner George Wilson. It was in that enterprise that Horsford created his commercially successful baking powder. Horsford can be consider the father of American food technology due to his pioneering work.
A generous supporter of higher education for women, Horsford became president of the board of visitors of
Wellesley College, and donated money for books, scientific apparatus, and a pension fund to the college. He enjoyed remarkable success through his development of processes for manufacturing baking powder and condensed milk.
Horsford also was quite interested in visits to North America by
Vikings, such as
Leif Ericson. A plaque resulting from Horsford's historical work still exists on Memorial Drive near Mount Auburn Street in
Cambridge, Massachusetts.
Selected works
The Army Ration
(1864)
The Theory and Art of Bread-making: A New Process Without the Use of Ferment (1869)
Report on Vienna Bread (1875)
The Problem of the Northmen (1889)
References and notes
Further Information
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