author
Harry Snyder
1867–1927
A pioneering agricultural chemist, he wrote practical, accessible books that helped explain soils, fertilizers, food, and farm science to a wider public. His work at the University of Minnesota made him an important early voice in agricultural education.
1 Audiobook
Human Foods and Their Nutritive Value
by Harry Snyder
About the author
Born in Cherry Valley, New York, in 1867, Harry Snyder became an American agricultural scientist and specialist in agricultural chemistry. He studied at Cornell University, earning a B.S. in 1889, and then taught chemistry there before moving to the University of Minnesota in 1891, where he worked with the Agricultural Experiment Station and later became professor of agricultural chemistry.
Snyder was known for turning technical subjects into useful, readable books. His publications covered topics such as dairying, soils and fertilizers, the chemistry of plant and animal life, bread making, and the analysis of foods and feeds. That combination of laboratory knowledge and plain explanation helped his work reach not only specialists, but also farmers, students, and general readers interested in how agricultural science worked in everyday life.
He died in 1927. Today, he is remembered less as a literary author than as a clear and practical science writer whose books captured an important period in the development of modern agricultural education.