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Pickled, potted, and canned : how the art and science of food preserving changed the world

Author: Sue Shephard
Publisher: New York : Simon & Schuster, ©2000.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
Summary:
A history of food preservation, which forever changed the world, details the chemists, cooks, old legends, and new ideas, from Attila the Hun's unique method for curing meat to the technological advancements of today.
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Genre/Form: History
Additional Physical Format: Online version:
Shephard, Sue.
Pickled, potted, and canned.
New York : Simon & Schuster, c2000
(OCoLC)607311031
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Sue Shephard
ISBN: 0743216334 9780743216333
OCLC Number: 46828875
Notes: Originally published: Great Britain : Headline Book Pub., 2000.
Description: 366 p. : ill. ; 25 cm.
Contents: Drying --
Salting --
Pickling in vinegar --
Smoking --
Fermenting --
Milk production --
Sugar --
Concentrates --
Pies, pots, and bottles --
Navy blues --
From cooks to chemists --
Canning --
Great journeys --
Refrigeration and freezing --
Dehydration and beyond --
Feast or famine.
Responsibility: Sue Shephard.
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Abstract:

From primitive drying and salting techniques to advancements in food preservation that have allowed us to send humans into space, "Pickled, Potted, and Canned" offers insight into the history,  Read more...

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"Publisher's Weekly Shephard's straightforward tone and accessible scholarship make for a thorough and intriguing history.

 
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