Diversity is the key to any well-rounded diet, but variety can be hard to come by if food has to be rapidly consumed to avoid spoilage. Millenia-old methods of salting, pickling, and curing only worked with certain foods and were greatly limited in terms of their applications. It wasn't until the French Revolution that modern methods of food preservation were discovered by a French chef, Nicolas Appert. In this episode we explore the military needs that spurred Appert's innovation and the ways in which his "canning" approach was improved over the course of the next century.
Sue Shephard. Pickled, Potted, and Canned: The Story of Food Preserving. London: Headline, 2000.
A.M. Bitting. Appertizing or The Art of Canning: Its History and Development. San Francisco: Trade Pressroom, 1937.
Nicholas Appert. The Art of Preserving for Several Years All Kinds of Animal and Vegetable Substances. 1810.
Music: "Evening Melodrama" by Kevin Macleod (www.incompetech.com)
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