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Pickled, Potted, and Canned How the Art and Science of Food Preserving Changed the World

ISBN-10: 0743255534
ISBN-13: 9780743255530
Edition: 2006
Authors: Sue Shephard
List price: $22.99 Buy it from $2.86
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Description: 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  More...

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Book details

List price: $22.99
Copyright year: 2006
Publisher: Simon & Schuster
Publication date: 7/3/2006
Binding: Paperback
Pages: 368
Size: 6.00" wide x 9.25" long x 1.00" tall
Weight: 0.836
Language: English

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. InPickled, 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 Cannedgives us fascinating insights into the histories, cultures, and ingenuity of people inventing new ways to "cheat the seasons."

Acknowledgments
Preface: The Longest Journey
Introduction: Shelf Life
Drying
Salting
Pickling in Vinegar
Smoking
Fermenting
Milk Products
Sugar
Concentrates
Pies, Pots, and Bottles
Navy Blues
From Cooks to Chemists
Canning
Great Journeys
Refrigeration and Freezing
Dehydration and Beyond
Feast or Famine
Select Bibliography
Index
Picture Credits

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