×


 x 

Shopping cart
Gary Allen - Can It!: The Perils and Pleasures of Preserving Foods - 9781780235721 - V9781780235721
Stock image for illustration purposes only - book cover, edition or condition may vary.

Can It!: The Perils and Pleasures of Preserving Foods

€ 27.48
FREE Delivery in Ireland
Description for Can It!: The Perils and Pleasures of Preserving Foods Hardback. A history of how preserving food - drying, smoking, salting, and fermenting - developed to solve the problems of seasonal over-abundance and subsequent food scarcity. Num Pages: 224 pages, 90 illustrations, 80 in colour. BIC Classification: JFCV. Category: (G) General (US: Trade). Dimension: 166 x 216 x 23. Weight in Grams: 720.
What do beer, cheese, yogurt, bacon, sauerkraut, miso and jam have in common? They are all preserved foods, and come from a culinary need as old as human civilization itself: the problem of alternating food scarcity and seasonal overabundance. Can It! celebrates the miracle of preservation, which has done so much to create the diversity of cuisines found around the world.Today our preserved foods are often frozen, refrigerated, pasteurized, irradiated, vacuum-packed or pumped full of preservatives, but even before these methods were invented, our ancestors, knowing next to nothing about organic chemistry, found ingenious techniques not only to preserve the foods they grew but to alter them - to delicious effect. Wine is more than old grape juice, just as cheese is more than spoiled milk. These transformations resulted in new flavours, textures and, ultimately, new ways of defining the tastes and cultures of communities, who passed down their knowledge from generation to generation. Exploring the history and science of preservation, Gary Allen examines all the major methods, from drying to smoking, salting, canning and fermentation. Allaying the fears of the squeamish, Can It! serves up historic and modern recipes that will help any home cook participate in one of culinary history's most hallowed traditions.

Product Details

Format
Hardback
Publication date
2016
Publisher
Reaktion Books
Condition
New
Number of Pages
224
Place of Publication
London, United Kingdom
ISBN
9781780235721
SKU
V9781780235721
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1

About Gary Allen
Gary Allen is an adjunct professor at Empire State College (part of the State University of New York). His books include Herbs: A Global History (2012) and Sausage: A Global History (2015), both from Reaktion.

Reviews for Can It!: The Perils and Pleasures of Preserving Foods

Goodreads reviews for Can It!: The Perils and Pleasures of Preserving Foods


Subscribe to our newsletter

News on special offers, signed editions & more!