Pickled, Potted, and Canned

The first major book on the history of food preservation in more than a decade, here are woven together the stories of the key people and events in a richly detailed narrative full of cooks, chemists, old legends, and new revelations. From primitive drying and salting techniques to advancements in food preservation that have allowed us to send humans into space, this volume offers extraordinary insight into the history, culture, and ingenuity of people struggling to feed themselves and cheat the seasons.