Examen chymique des pommes de terre: dans lequel on traite des parties constituantes du bled

First edition - "Parmentier's earliest investigation, dating from about 1771, concerned the chemical and nutritive constituents of the potato. This research was soon broadened to include a large number of indigenous plants which he recommended as food in times of scarcity and famine, ascribing their nutritive value to their starch content. These early efforts resulted in a published memoir (1773), which was awarded a prize by the Besançon Academy of Science, Belles-Lettres, and Arts and later formed the basis of a greatly expanded work, Recherches sur les végétaux nourissans, 1781." See Vicaire, page 656-657. "It was the potato that most interested Parmentier...his long and successful campaign to popularize the cultivation and use of the potato in France as a cheap and abundant source of food has tended to obscure his other accomplishments in food chemistry and nutrition. Typically and worthy of note are his chemical analyses of wheat and flour (1776), chestnuts (1780), milk (1790 and 1799, in collaboration with Nicolas Deyeux), and chocolate (1786 and 1803)...Frankly utilitarian in his scientific orientation, Parmentier in his life and work personified the best sentiments and aspirations of the Enlightenment" DSB. Musset, page 664; Partington III, page 102, Quérard VI, page 603.