2 options
Pickled, potted, and canned : how the art and science of food preserving changed the world / Sue Shephard.
Historical Society of Pennsylvania - Closed Stacks TX 652 .C37 no.307
Available in person
Request an item
Access options
- Format:
- Book
- Author/Creator:
- Shephard, Sue, author.
- Language:
- English
- Subjects (All):
- Canning and preserving--History.
- Canning and preserving.
- Food--Preservation--History.
- Food.
- Food--Preservation.
- Genre:
- History.
- Physical Description:
- 366 pages : illustrations ; 25 cm
- Place of Publication:
- New York : Simon & Schuster, [2001]
- Summary:
- 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.
- Contents:
- Drying
- Salting
- Pickling in vinegar
- Smoking
- Fermenting
- Milk products
- Sugar
- Concentrates
- Pies, pots, and bottles
- Navy blues
- From cooks to chemists
- Canning
- Great journeys
- Refrigeration and freezing
- Dehydration and beyond
- Feast or famine.
- Notes:
- Originally published: Great Britain : Headline Book Pub., 2000.
- Includes bibliographical references (pages 346-354) and index.
- Local Notes:
- HSP Historic Culinary Arts Collection.
- Other Format:
- Online version: Shephard, Sue. Pickled, potted, and canned.
- ISBN:
- 0743216334
- 9780743216333
- OCLC:
- 46828875
- Online:
- Contributor biographical information
- Publisher description
The Penn Libraries is committed to describing library materials using current, accurate, and responsible language. If you discover outdated or inaccurate language, please fill out this feedback form to report it and suggest alternative language.