Written by Chris Gregson, CEO of Paragon Pure
My recent bedtime reading has been, A Compendium Of Food Microscopy, by EG Clayton, 1909. It’s a collection of work from the father of food microscopy, Arthur Hill Hassall (1817-1894). It’s work from a time before the fusion of photography and microscopy, with beautiful illustrations of all types of food materials, lovingly hand drawn by this dedicated craftsman.
I love dipping into its pages at random and always discover something new. To this day, this work is unsurpassed as an encyclopedic source of information on food microstructure.
The book is a wonderful reminder of how far we’ve come in the last century in food technology and scientific technique. Incredible advances have been made in microscopic imaging since it was published: electron-, atomic force-, confocal laser scanning-, rheo-, super resolution-microscopy, as well as x-ray tomography and immunofluorescent staining.
Yet, the book reminds us of the value of the humble light microscope. Along with a polarizing filter and a selection of simple dyes, it can be used to inform you about most of what matters related to food microstructure. It might be the most overlooked and underappreciated instrument in the food laboratory.
The book was written at a time when processing technology for the creation of finished foods was only just beginning. Most food, at the time, was sold as commodity ingredients.
It’s fun to see that many of the small number of ‘proprietary foods’ included in the book are still major brands today, such as Shredded Wheat and Triscuits. And as a rather quaint forerunner of how flavor technology is now used so broadly to create inexpensive food products, a fish paste is described, “composed chiefly of a basis of fat bacon, and bread or flour.” Quoting The Pickwick Papers, “…It’s the seasonin’ as does it”.
Although the book’s focus is food materials, a lot of attention is given to parasites and adulterants, many of which we barely consider today. Who now would think of oak leaves as a substitute for tea, or turnip as a cheap substitute for fruit in jam?
The section on water, showing an abundance of life forms that I’d prefer to be absent from my cuppa, renews my appreciation for the wonders of water and waste treatment.
The illustrations of animal parasites from whipworms to liver flukes add yet another facet to my enthusiasm for tofu and Impossible burgers. And even though I prefer my milk to come from oats rather than cows, I truly hope that ‘adulterated milk containing both starch and brain elements’ is firmly a thing of the past.
The book is a wonderful introduction to the fascinating world of food microstructure. And it’s a reminder that our desire for clean, simple ingredients free of undesirable additives is not new, even if the details have changed quite a bit.
Key Takeaways:
- Historical Importance: The book is a seminal work in the field of food microscopy by Arthur Hill Hassall.
- Advancements in Microscopy: It highlights the incredible advancements in microscopic imaging techniques.
- Enduring Value of Light Microscopy: Despite technological advances, the book underscores the ongoing relevance and utility of the basic light microscope.
- Insight into Historical Food Processing: The text provides insights into the early stages of food processing technology and the marketing of foods.
- Focus on Food Safety and Adulteration: The book also discusses food safety concerns prevalent at the time.
- Cultural Reflections: The book captures cultural references and the food practices of its time.
- Continued Relevance: Despite its age, the book remains a valuable and unsurpassed encyclopedic source on food microstructure.
About Chris Gregson, CEO of Paragon Pure: Chris is a bona fide food nerd who traded his lab coat for the CEO role at Paragon Pure, leading our quest for a brighter future. As an entrepreneur deeply immersed in the vegan food tech ecosystem, Chris has an insider’s perspective on the technologies that hold the potential to shape a more equitable, sustainable, and wholesome food system. As the GPS of our corporate mission, Chris maintains a steadfast belief in a positive global future and that Paragon Pure will contribute to that vision.