Pickled, Potted and Canned: How the Art and Science of Food Preserving Changed the World By: Sue Shephard
Non-Fiction: food/cooking 345 pages
Book Count: 55
This book goes over all of the major methods used in history to preserve food, the pluses and minuses of each method as well as how food preserving has changed/stayed the same threw out history. It goes into many key points in food history, and had some interesting things to say about them. For example, some groups of explorers that used early cans were thought to have died from lead poisoning from the cans; however, at that time they were exposed to so many other sources of lead, even if that is what killed them it might not be the cans fault. As I read it during the time of year that my garden is going crazy with tomatoes, and the peppers will soon be too, it made it all the more interesting as I am currently using some of the food preserving methods it talks about.
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