Editing Gelatin (section)

===Early history of food applications===
The 10th-century ''[[Ibn Sayyar al-Warraq|Kitab al-Tabikh]]'' includes a recipe for a fish aspic, made by boiling fish heads.<ref>{{cite book |last=Nasrallah |first=Nawal |title=Annals of the Caliphs' Kitchens |publisher=Brill |date=2007|isbn=9789004158672}}{{page needed|date=May 2024}}</ref>{{page needed|date=May 2024}}

A recipe for jelled meat broth is found in ''[[Le Viandier]]'', written in or around 1375.<ref>{{Cite book|last= Scully|first=Terence|title=The viandier of Taillevent: an edition of all extant manuscripts|publisher=University of Ottawa Press|date=January 1, 1988|location=Ottawa, Ontario|page=270|isbn=978-0-7766-0174-8}}</ref>

In 15th century Britain, cattle hooves were boiled to produce a gel.<ref name="enc">{{cite encyclopedia |url=http://www.encyclopedia.com/topic/gelatin.aspx |title=Gelatin |encyclopedia=Encyclopedia.com |date=2016 |access-date=9 September 2016 |url-status=live |archive-url=https://web.archive.org/web/20160917110428/http://www.encyclopedia.com/topic/gelatin.aspx |archive-date=17 September 2016 |df=dmy-all}}</ref> By the late 17th century, the French inventor [[Denis Papin]] had discovered another method of gelatin extraction via boiling of bones.<ref name="RHP">{{cite journal |last1=Viel |first1=Claude |last2=Fournier |first2=Josette |title=Histoire des procédés d'extraction de la gélatine et débats des commissions académiques (XIXe siècle) |journal=Revue d'Histoire de la Pharmacie |date=2006 |volume=54 |issue=349 |pages=7–28 |doi=10.3406/pharm.2006.5939 |pmid=17152838 |url=https://www.persee.fr/doc/pharm_0035-2349_2006_num_94_349_5939 |access-date=2 January 2020 |trans-title=History of gelatin extraction processes and debates of academic commissions |language=fr}}</ref> An English patent for gelatin production was granted in 1754.<ref name="enc"/> In 1812, the chemist {{ill|Jean-Pierre-Joseph d'Arcet|fr}} further experimented with the use of [[hydrochloric acid]] to extract gelatin from bones, and later with steam extraction, which was much more efficient. The French government viewed gelatin as a potential source of cheap, accessible protein for the poor, particularly in Paris.<ref name="davis">{{cite book |last1=Davis |first1=Jennifer J. |title=Defining Culinary Authority: The Transformation of Cooking in France, 1650–1830. |date=2013 |publisher=Louisiana State University Press}}</ref>

Food applications in France and the United States during the 19th century appear to have established the versatility of gelatin, including the origin of its popularity in the US as [[Jell-O]].<ref>{{cite book|isbn=978-0-7567-8854-4|title=Jell-o: A Biography: the History And Mystery of America's Most Famous Dessert|author=Wyman, Carolyn|publisher=Diane Publishing Company|year=2001}}</ref> In the mid-19th century, the American industrialist and inventor, [[Peter Cooper]], registered a patent for a gelatin dessert powder he called "Portable Gelatin", which only needed the addition of water. In the late 19th century, Charles and [[Rose Knox]] set up the Charles B. Knox Gelatin Company in New York, which promoted and popularized the use of gelatin.<ref name="enc2">{{cite encyclopedia |url=http://www.encyclopedia.com/topic/gelatin.aspx#2 |title=Gelatin: background |encyclopedia=Encyclopedia.com |date=2016 |access-date=9 September 2016 |url-status=live |archive-url=https://web.archive.org/web/20160917110428/http://www.encyclopedia.com/topic/gelatin.aspx#2 |archive-date=17 September 2016 |df=dmy-all}}</ref>