Algazi Marcus, LisaLaufer CraigEnsel SusanButwinick Alayna (AJ)2024-04-252024-04-252024-04-24http://hdl.handle.net/11603/33163This article aims to explore the historical science of food preservation by translating a French scientist’s essay on the putrefaction of different types of meat into English. The following article is a translation of four different classifications of substances found in L’essai pour servir à l'histoire de la putréfaction written by Madame Geneviève Thiroux d’Arconville. This article is written in both English and French. This text from the 18th century follows surprisingly specific modern scientific procedures and explores how different substances affect the breakdown of organic matter. Thiroux’s essay demonstrates how science was conducted in previous centuries and how the development of different antiseptic and preservatives were explored and tested in previous eras. This essay aims to inspire those who are interested in going into the hard sciences, who are specifically interested in microbiology, and those who have a special love for the French language. It aims to mold two completely different fields of study and demonstrate how these completely different industries can work together.82 pagesen-USAttribution-NonCommercial-NoDerivs 3.0 United Stateshttp://creativecommons.org/licenses/by-nc-nd/3.0/us/PutrefactionBiologyFrench 18th CenturyThiroux d'ArconvillePreservation of foodExperimentsFrench scientistwomen in scienceHistorical scienceText