The History of Food Preservation
Book Details
Format
Hardback or Cased Book
ISBN-10
0389206393
ISBN-13
9780389206392
Publisher
Rowman & Littlefield
Imprint
Barnes & Noble Books-Imports, Div of Rowman & Litt
Country of Manufacture
US
Country of Publication
GB
Publication Date
Jun 1st, 1986
Print length
185 Pages
Weight
535 grams
Dimensions
24.00 x 16.20 x 1.90 cms
Product Classification:
History
Ksh 7,900.00
Re-Printing
0 in stock
Delivery Location
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Secure
Quality
Fast
This book describes the history of food preservation from its ancient origins in traditional smoked, fermented, pickled and dried products, through bottled fruits of the 17th century and the establishment of commercial enterprises to cater for mariners in the early 19th century, to the provision of preserved foods as a normal item of diet at the end of the last century. Until the late 19th century, the technology of food preservation was far in advance of knowledge of its scientific basis in bacteriology. The book also traces the development of food bacteriology from the early observations of Antonie van Leeuwenhoek until the technology and its scientific basis were united in the early years of this century.
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