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

by Sue Shephard

Book Overview

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,... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0743216334
• ISBN13: 9780743216333
• Release Date: August 2001
• Publisher: Simon & Schuster
• Length: 368 Pages
• Weight: 1.37 lbs.
• Dimensions: 1.1" x 6.4" x 9.6"

Customer Reviews

I Am Pickled, Potted, and Sitting On My Can

I am presently qworking on preserving myself with a case of Bully Porter I brought back from a business trip to Kansas Ciuty. It will Not, repeat, NOT make me disappear. In fact, it will likely make me grow into an even bigger menace. Maybe I will become Ripper Nips. This book made me hungry, which is not unusual. It does a great job describing 19th CEntury bottling techniques. Dipper has a fine example of a Wells, Miller & Provost bottlee from the 1850s. If this review was helpful (and I am sure it is), please hit (gently) 'YES' now..,.

Excellent illuminating history of food preservation.

In this concise yet detailed history of man's attempts to provide food for times of need, Ms.Shephard describes all the usual, and some very unusual methods of preserving food.In chapters devoted to each particular method, she details how, by trial and error and by observation, people have discovered ways of extending the life of foodstuffs well past the natural sell-by date.This leads to the means by which explorers could subsist independently of the land or sea they were travelling in, thus expanding the boundaries of trade and colonisation.However, some of the preserving methods brought their attendant disadvantages, such as vitamin deficiencies, like scurvy or pellagra - the ways of combating these are also dealt with in the book.Ms.Shephard writes in a comfortable, informative style that is neither dumbing-down, nor patronising, but with clear, logical progression within the particular subject - with the occasional illuminating aside to spice things up.Drawing heavily on historical accounts, she has meticulously researched the subject and presented us with a fine addition to any amateur historian's library.A very worthwhile read *****

Food preserving changed the course of civilization

Food preserving changed the course of civilization by making it possible to travel, explore, and survive. Pickled, Potted and Canned reveals the history of food preserving techniques, exploring how early preservation techniques changed history, cultures, and modern ideas of food and eating. From milk products to sugar and pickling, this examines how preservation techniques were fostered.

Life inside a jar.

A refreshing (if such a word can be used for a book about food preservation) and fascinating look at history -- all history -- as seen from inside a jar. In this lively melange of history and food writing, Shephard argues that the ability to preserve food liberated humans from the anxieties of the hunter-gatherer lifestyle. According to Shephard, the development of portable, preserved food enabled the great explorers to travel into the unknown and gradually map the planet, thereby facilitating the conquest of new territories and the creation of routes for the expansion of trade and the exchange of knowledge and culture that opened up our world. It also allowed us to expand our daily menu from the limited and repetitious range of our ancestors to the multicultural, international choices we enjoy today. Weaving together the stories of the inventors and key developments of food preservation in a richly detailed narrative that spans centuries and continents, this is a juicy blend of social history, popular science, and testament to man's ongoing curiosity and inventiveness.