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The History of Food Preserving is, quiet simply, the story of civilisation itself. Without preservation techniques, we would still be hunter-gatherers. The development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet; facilitated the conquering of new territories by great armies and navies; and created routed for the expansion of trade and the exchange of knowledge and culture which opened up our world. It also allowed us to expand our daily menu from the limited, repetitious range of our ancestors to the multi-cultural, international choice we enjoy today. Pickled, Potted and Canned weaves together of the inventors and key developments of food preservation in a lively and richly detailed narrative that spans centuries and continents. It is a tale littered with extraordinary characters, old legends and new revelations. It describes how Attila the Hun and his men "gallop cured"their meat, how cooks became chemists and chemists became cooks, how men made or lost fortunes and some even lost their lives-such as the worker in an early canning factory, killed "most ridiculously and ignobly'by an exploding tin of turkey. From the primitive techniques of drying and salting to the latest methods that have allowed us to send men into space, Pickled, Potted and Canned gives us an extraordinary insight into the histories, cultures and ingenuity of people in their struggle to invent new ways to "cheat the seasons'. Hardback Ed with dust jacket 2000
Book Genre:
Cook Book
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