Ernest H. Wiegand
Ernest H. Wiegand | |
|---|---|
| Born | July 10, 1886 |
| Died | April 1973 (aged 86) |
| Scientific career | |
| Fields | Horticulture |
| Workplaces | Oregon State University |
Ernest H. Wiegand (July 10, 1886 – April 1973) was a professor of horticulture at Oregon State University who, in 1925 during Prohibition, developed a brine method that led to the modern maraschino cherry.[1][2]
The food sciences building on the university's Corvallis, Oregon campus, Wiegand Hall, is named in his honour.
Awards
He won the Nicholas Appert Award in 1960.
References
- ↑ Stradley, Linda; Brenda (2015-04-24). "Maraschino Cherry History". What's Cooking America. Retrieved 2023-04-25.
- ↑ California Fruit News. Howard C. Rowley. 1927. p. 11.
Further reading