Transcription: Terence Conran from the Kitchen Book. The principle of canning was alighted on by a Frenchman, Nicolas Appert, in 1809, though the original containers were of glass. Twenty years later, food in tin cans was in commercial production in America, and tin meat was on display at London's great exhibition of 1851. It was cheap, but not an instant hit, perhaps because the world had to wait so long for the simple can opener to be invented.
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