Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World
We may not give much thought to the boxes in our freezers or the cans on our shelves, but behind the story of food preservation is the history of civilization itself. The development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet, facilitated the conquest of new territories, and created routes for the expansion of trade and the exchange of knowledge and culture that opened up our world. In Pickled, Potted, and Canned, author Sue Shephard weaves together the stories of the inventors -- and inventions -- in a lively and richly detailed narrative that spans centuries and continents. It is a tale filled with extraordinary characters, old legends, and new revelations: how Attila the Hun and his men "gallop cured" their meat; how cooks became chemists and chemists became cooks and how some even lost their lives, like seventeenth-century statesman and philosopher Francis Bacon, whose death was caused by an experiment with a frozen chicken.
From the primitive techniques of drying and salting to the latest methods that have allowed us to feed men in space, Pickled, Potted, and Canned gives us fascinating insights into the histories, cultures, and ingenuity of people inventing new ways to "cheat the seasons."
The Longest Journey
Pickling in Vinegar
From Cooks to Chemists
Refrigeration and Freezing
Dehydration and Beyond
Feast or Famine
Other editions - View all
American Appert bacon baked barrels beans became beef biscuit boiled bottles bread brine butter called carried century cheese cold containers cooked cool covered created cured described developed diet dishes dried early eaten England English Europe experiments fermented fish flavor freezing French fresh frozen fruit hams hard heat helped huge hung important improved Italy jars journey keep kinds known later leaves living meat method milk mixed months natural North packed pickled pieces poor popular pork pounds prepared preserved foods preserving produce provisions quantities recipe regions remained result rich salmon salt sauce sausages sealed sent served ships smoked soup spices stored sugar supplies sweet taste tinned took traditional travelers turned vegetables vinegar winter wrote