Pickled, potted, and canned
Subtitle: how the art and science of food preserving changed the world
By: Sue Shephard.
Publisher: Simon & Schuster
Published: 2001
Place of publication: New York
Language: eng
Number of pages: 366
Subjects: Canning and preserving -- History; Food -- Preservation -- History
Description: 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.
Notes: "Originally published in Great Britain in 2000 by Headline Book Publishing, Ltd."--T.p. verso.

Includes bibliographical references (p. 346-354) and index.
Table of contents: title: Drying; title: Salting; title: Pickling in vinegar; title: Smoking; title: Fermenting; title: Milk production; title: Sugar; title: Concentrates; title: Pies, pots, and bottles; title: Navy blues; title: From cooks to chemists; title: Canning; title: Great journeys; title: Refrigeration and freezing; title: Dehydration and beyond; title: Feast or famine.