Kathrin Maurer
Abstract
In 1847, chemist Justus Liebig invented a procedure for extracting meat into a highly-concentrated bouillon paste. The sales of this industrially mass-produced condiment skyrocketed due to Liebig’s innovative marketing strategy: the attachment of a small colorful Liebig Sammelbild (Liebig trading ca
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In 1847, chemist Justus Liebig invented a procedure for extracting meat into a highly-concentrated bouillon paste. The sales of this industrially mass-produced condiment skyrocketed due to Liebig’s innovative marketing strategy: the attachment of a small colorful Liebig Sammelbild (Liebig trading ca
Key concepts: Popular culture, Art, Literature