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A richly textured history of food preservation, which forever changed the world.
| Publisher | Simon & Schuster |
| Publication date | 28 Aug. 2001 |
| Language | English |
| Print length | 366 pages |
| ISBN-10 | 0743216334 |
| ISBN-13 | 978-0743216333 |
| Item weight | 590 g |
| Dimensions | 15.75 x 2.72 x 24.08 cm |
Individuals passionate about food preservation techniques will find valuable insights and methods in this comprehensive guide.
Those interested in the historical impact of food preserving will appreciate the context and evolution discussed in the book.
Students studying culinary arts can gain a deeper understanding of preservation methods essential for modern cooking practices.
Individuals looking for light or casual reading may find the detailed nature of the book too dense or technical.
Pickled Potted and Canned: How the Art and Science of Food Preserving Changed the World Hardcover – 28 Aug. 2001
**** "Pickled, Potted and Canned" is a fascinating dive into the world of food preservation, blending elements of science and history in a way that captivates the reader. The book is particularly suited for those with an interest in how the craft of preserving food has transformed cultures and societies over time. Readers often find themselves engrossed, likening its engaging style more to that of a novel than a traditional history text. One notable aspect of the book is its accessible approach to complex subjects related to food technology. Many readers have commented on its efficacy in providing insights into food preservation principles, making it a valuable resource for individuals interested in home canning and preservation, particularly those who may not have had thorough education in this area. While the book does not include recipes, it compensates with rich cultural anecdotes that lend it a lively and entertaining tone. However, some readers pointed out that certain chapters, particularly on canning, felt overly detailed and somewhat dull compared to the engaging narratives found in other sections. The lack of footnotes for deeper academic exploration has also been noted, suggesting a broader appeal to casual readers rather than committed food historians. Overall, "Pickled, Potted and Canned" stands out as an enjoyable and educational read for anyone intrigued by the intersection of history and culinary practices. **
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