Aa Parmentier / Anon Card
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Aa Parmentier / Anon Card
ANTOINE-AUGUSTIN PARMENTIER French agriculturist
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Media ID 581545
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10027573
1737 1813 Agriculturist Antoine Augustin Parmentier
EDITORS COMMENTS
This evocative image captures Antoine-Augustin Parmentier (1737-1813), a pioneering French agriculturist and nutritionist, in the twilight of his illustrious career. Parmentier, often referred to as the "Father of Potatoes in France," is best known for his advocacy and promotion of the potato as a staple food source for the French population. Born in Reims, Parmentier began his career as an army officer before turning to agriculture and horticulture. He was instrumental in introducing various new crops to France, including the artichoke, asparagus, and the sweet potato. However, it was his work with the potato that would leave the most lasting impact on French agriculture and nutrition. Parmentier's advocacy for potatoes began in the late 18th century, a time when the crop was largely shunned due to its association with the poor and the belief that it caused leprosy. Parmentier, however, saw the potential of the humble tuber as a nutritious and sustainable food source. He conducted extensive research on the potato's cultivation and prepared dishes featuring the vegetable to showcase its versatility and palatability. This photograph, taken in 1813, shows Parmentier in his later years, with a wise and thoughtful expression. He is dressed in the formal attire of the time, with a white shirt, waistcoat, and cravat. The background is simple, with a bookshelf filled with volumes on agriculture and botany, emphasizing Parmentier's deep knowledge and commitment to his work. Parmentier's efforts to promote the potato as a staple food source were successful, and by the time of his death in 1813, the potato had become an essential part of the French diet. This image serves as a testament to Parmentier's vision and determination in transforming the way the French viewed and utilized this vital food source.
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