Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World by Sue Shephard

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

Sue Shephard

366 pages first pub 2000 (editions)

nonfiction history challenging informative medium-paced
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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 ability to preserve food was the key that liberated humans from the anxious ...

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