Pickled, Potted, and Canned by Sue Shephard
How the Art and Science of Food Preserving Changed the World

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Synopsis

From primitive drying and salting techniques to advancements in food preservation that have allowed us to send humans into space, Pickled, Potted, and Canned offers insight into the history, culture, and ingenuity of people struggling to feed themselves and cheat the seasons. 35 illustrations.
 

About Sue Shephard

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Sue Shephard has spent most of her career working in television in England, where she was responsible for creating, among other programs, three series about food and culture with Dorinda Hafner, with whom she co-wrote United Tastes of America. Pickled, Potted, and Canned was nominated for the 2001 IACP Jane Grigson Award, which recognizes scholarship in food writing. Shephard lives in the southwest of England with her husband and two grown children.
 
Published August 28, 2001 by Simon & Schuster. 368 pages
Genres: History, Computers & Technology, Cooking, Science & Math. Non-fiction

Unrated Critic Reviews for Pickled, Potted, and Canned

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Sep 05 2001 | Read Full Review of Pickled, Potted, and Canned: ...

Kirkus Reviews

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A rich compendium of history and lore tracing the evolution of food preservation.

May 20 2010 | Read Full Review of Pickled, Potted, and Canned: ...

Publishers Weekly

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Before the advent of chemically preserved foods, people relied on ingenious natural preserving methods to survive winters. Shephard (coauthor, United Tastes of America</EMPH

Jun 25 2001 | Read Full Review of Pickled, Potted, and Canned: ...

Publishers Weekly

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Before the advent of chemically preserved foods, people relied on ingenious natural preserving methods to survive winters.

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