Friedrich Christian Accum Bücher

This dictionary provides a comprehensive guide to the apparatus and instruments used in philosophical and experimental chemistry. With seventeen copper plates illustrating the equipment and its use, this book is an essential reference for students and professionals in the field.

This comprehensive guide to crystallography provides readers with a deep understanding of the structures and properties of crystals. With clear explanations and helpful illustrations, Accum's book is an indispensable resource for scientists and enthusiasts alike.

Friedrich Christian Accum introduces readers to a system of theoretical and practical chemistry. This essential guide is a perfect introduction for beginners who are trying to understand the basics of chemistry and to experts who want to brush up their skills.

Exploring the intersection of philosophy and cooking, this book aims to illuminate the chemical principles that transform food into delicious and nutritious meals. It argues that understanding these principles elevates the everyday act of cooking, showcasing how science enhances our daily lives. The author contends that what may seem like a trivial subject holds significant value, as it reflects the broader impact of scientific knowledge on human well-being and gratitude.

Focusing on the innovative use of gas-lighting, this treatise details the apparatus and machinery suitable for illuminating various environments, including streets and homes. It discusses the benefits, safety, and significance of coal-gas as a modern civil utility. Recognizing its historical importance, Alpha Editions has preserved the work by reformatting and retyping it, ensuring clarity and readability for contemporary readers. This effort aims to keep the knowledge accessible for future generations.

Exploring the intersection of science and cooking, this guide delves into the principles of chemistry and physics to enhance culinary practices. Accum provides insights on selecting and preparing ingredients to optimize their flavor, texture, and nutritional benefits. First published in 1821, it serves as an essential resource for those intrigued by the historical and scientific aspects of food preparation.