Food Preservation

"Food Preservation: From Ancient Wisdom to Modern Science" offers a fascinating journey through humanity's enduring quest to extend food longevity, presenting a comprehensive exploration of preservation techniques from prehistoric times to modern innovations. The book masterfully weaves together historical evidence, scientific principles, and cultural significance, demonstrating how preservation methods like fermentation, smoking, and salting evolved from basic survival techniques into sophisticated scientific processes that shaped human civilization and enabled global trade.

Through three main sections, the book progresses from ancient preservation wisdom to the scientific revolution in food storage, culminating in contemporary challenges and emerging technologies. Readers discover how early preservation techniques catalyzed human settlement patterns and agricultural development, while learning about groundbreaking innovations like Nicolas Appert's canning discoveries and modern methods such as high-pressure processing. The text skillfully balances technical concepts with practical applications, making complex microbiological and chemical principles accessible to both general readers and professionals.

What sets this book apart is its interdisciplinary approach, connecting microbiology, chemistry, anthropology, and economic history to provide a holistic understanding of food preservation's impact on society. The authors present evidence-based insights while addressing current debates about preservation safety, environmental impact, and the balance between traditional and modern methods. This comprehensive examination serves as both an academic resource and a practical guide, offering valuable insights for food science students, culinary professionals, and anyone interested in the intersection of food history and technology.

© 2025 Publifye (Rafbók): 9788233933340

Útgáfudagur

Rafbók: 5 januari 2025