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Home > Society and culture: general > Cultural and media studies > Food and society > Can It!: The Perils and Pleasures of Preserving Foods
Can It!: The Perils and Pleasures of Preserving Foods

Can It!: The Perils and Pleasures of Preserving Foods


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About the Book

Unfortunately most foods are perishable, and humans have long been faced with the problem of seasonal over-abundance and subsequent food scarcity. To solve this our ancestors developed many ingenious methods to preserve food - drying, smoking or salting - sometimes alone, sometimes in combination. Their most clever technique was the intentional use of fermentation, which is actually nothing more than controlled spoilage. They knew nothing of the chemistry, physics or biology behind their methods, yet they succeeded in storing perishable produce, simultaneously creating a multitude of new foods. Raw foodstuffs were fundamentally altered: wine is more than old grape juice, just as cheese and yogurt are nothing like modern dehydrated milk. The transformation of cabbage into sauerkraut or kimchee preserves the vegetable, but it also creates new flavours and textures that reflect the tastes and cultures of the cooks who have prepared them for centuries. Can It! celebrates those transformed, and transforming, foods - born out of necessity - that have done so much to create the diversity of cuisines around the world.



About the Author :
Gary Allen is an Adjunct Professor at Empire State College (part of the State University of New York). His books include The Herbalist in the Kitchen (2007), Herbs: A Global History (2012) and Sausage: A Global History (2015), both from Reaktion.

Review :
"A dry, bitter, salty history of food preservation but not boring, angry, or sassy! Humans have been finding ways to keep food around a little longer since time immemorial and Gary Allen goes deep on the subject in Can It!" - Epicurious.com
"Any cook interested in not just recipes but the wider-reaching history of food preservation will find Can It! an unexpectedly lively, fun read." - The Culinary Corner


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Product Details
  • ISBN-13: 9781780235721
  • Publisher: Reaktion Books
  • Publisher Imprint: Reaktion Books
  • Height: 156 mm
  • No of Pages: 264
  • Sub Title: The Perils and Pleasures of Preserving Foods
  • ISBN-10: 1780235720
  • Publisher Date: 01 May 2016
  • Binding: Hardback
  • Language: English
  • Returnable: 03
  • Width: 208 mm


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