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 expansiWe 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.
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 prese

  • Title: Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World
  • Author: Sue Shephard
  • ISBN: 9780743255530
  • Page: 197
  • Format: Paperback
  • Pickled, Potted, and Canned How the Art and Science of Pickled, Potted and Canned The story of food preserving by Sue Shepard is a comprehensive review at the history of preserving food Shepard examines a variety of techniques used in food preservation including drying, pickling, salting and even refrigeration , describing the history of Pickled Potted Hi Welcome to my blog I document my adventures in travel, style, and food Hope you have a nice stay Pickled, Potted, and Canned How the Art and Science of Pickled, Potted, and Canned How the Art and Science of Food Preserving Changed the World Sue Shephard on FREE shipping on qualifying offers 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 Pickled, Potted, and Canned Book by Sue Shephard Pickled, Potted, and Canned by Sue Shephard We may not give much thought to the boxes in our freezers or the cans on our shelves, but behind the story of food Pickled, Potted, and Canned How the Art and Science of 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 Pickled, Potted and Preserved Sydney Living Museums Vaucluse House is one of Sydney s few th century mansions still surrounded by its original gardens and bushland Using the historic estate, students will investigate food choices and practises in colonial and pre colonial times and learn and apply the principles of food preservation. Pickled, Potted, and Canned 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. Pickled, Potted, and Canned How the Art Pickled, Potted, and Canned was nominated for the IACP Jane Grigson Award, which recognizes scholarship in food writing Shephard lives in the southwest Potted Salmon With Pickled Cucumbers Food Republic Feb , This potted salmon makes a great appetizer The horseradish cuts the richness of the salmon and the pickled cucumber lifts everything It looks great, too If PICKLED, POTTED AND CANNED How the Art and Science of PICKLED, POTTED AND CANNED How the Art and Science of Food Preserving Changed the World Sue Shephard, Author, Sue Shepard, Author Simon Schuster p ISBN

    1 thought on “Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World”

    1. This is a very well researched book on the history of food preserving. Too much detail for me though, I ended up skimming the 300 or so pages. I would have preferred a 30 page essay. Don't let my two stars put you off though, good for anyone who wants the in-depth history.

    2. Currently reading- as you can guess from the title this book is about food preserving- specifically, the history of food preserving. If you want to know why we react to foods with built-in biases, Sue Shepherd gives you the wherefores and whats but lets you develop the whys. Cylvia, this book is in the library. With a waiting listThis was an intriguing book to read alongside Mark Bittman's "Food Matters" and Michael Pollan's "Omnivore's Dilemma". Sue Shepherd provides historical perspective on t [...]

    3. This is a very cool book. The subtitle is "How the Art and Science of Food Preserving Changed the World" - to which I can only say "Thank Heavens!!" Pretty amazing that the human body can survive some of the assaults made upon it in the search for food. And the endeavor to preserve food for later consumption. The stories are fascinating. From "gallop curing" meat (Attila the Hun) to frozen vegetables at our fingertips (Clarence Birdseye) - it's been a long journey and we're not finished yet.If y [...]

    4. I can't say enough good things about this book. Comprehensive and very thorough, yet very readable and accessible. Engaging, interesting, fascinating, informative. I could probably come up with more positive-adjectives, but suffice to say this book was just plain wonderful. It was a joy to read and I learned a lot. What more could I ask for?

    5. Not quite as engaging asKurlansky and occasionally both a bit scattershot & repetitive; but still an interesting look at the history of food preservation around the world, as well how history was influenced by the slowly improving technologies.

    6. Excellent read on traditional methods (Mainly European, Chinese, and middle eastern) of preserving food. The author does incorporate some Egyptian, Polynesian, and North/South American preservation types but I would have loved more but you can't have it all. Very easy to read and informative without being too heavy. I am typically a fiction reader and have been able to work my way through this which is unusual for me.

    7. "Pickled, Potted and Canned: The story of food preserving" by Sue Shepard is a comprehensive review at the history of preserving food. Shepard examines a variety of techniques used in food preservation (including drying, pickling, salting and even refrigeration), describing the history of their use and applications. A must for the lovers of domestic sciences. A great reference book.

    8. This book kicked off my current obsession with preserving foods -- I think it's such a fascinating part of all the food-related issues I'm interested in. Plus, where else can you read about Attila the Hun's "gallop-cured" meat -- preserved by the up-and-down motion of the rider, plus the salt from the horse's sweat. Yum.I've been reading all I can about the alternative models of agriculture and food business that have arisen as if in opposition of our current dominant industrial system: all kind [...]

    9. I obtained plenty of interesting information about food preservation by reading this book, but I didn't have much fun doing it. Each chapter focuses on a specific type of preservation, and the chapters progress generally in the order of the appearance of each method historically. Organization seems to stop there, however. The chapters themselves read like unedited research notes, filled with highly-detailed, dense text that jumps all over the place chronologically and geographically. There are n [...]

    10. Great and informative book. I thought it was very readable and it did teach me a lot of new things about why we eat what we eat. How different kinds of preserved food have come into existence. For instance I remember in the early eighties my mother would cook a lot of canned vegetables. Of course this was the cheaper option and probably her mother cooked in the same way, using similar ingredients. Nowadays we tend to buy more fresh vegetables, so I always wondered about that but now I understand [...]

    11. Interesting book for what it was (the history of preserving food). It was well researched and actually a pretty good non-fiction read. However, I was looking for a book with recipes on how to pickle, preserve and can this is not the book if that's what you're looking for. So, it's my own fault and not the book's :)

    12. This is a well-researched book on food preservation throughout history. I found certain sections (canning, freezing) more interesting than others (freeze drying meat), but overall an interesting book. Parts of the book were pretty dry.

    13. -Bordern died in 1874 and his tombstone reads, "I tried and failed, I tried again and again and succeeded".

    14. not as boring as it sounds! Also, this is what happens when you read to many post-apocalypse books. Maybe focuses too much on the British Navy.

    15. Where's the 'gave up' reading button? Too much history, more written as bullet points then actual good storytelling.

    16. Fascinating read- very thorough and full of interesting facts. Despite the somewhat stale (excuse the pun) topic, the writing is flavorfull and overall its a great book!

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