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Industrial Food Preservation in
Nineteenth and TwentiethCentury Trends
addition appeared bacon baked beans became beef began boiled bottles Bradley brine Britain British butter carried changes cheese close cold conservation containers continued cooked cookery books covered cured developed dish domestic dried early earthenware effect eighteenth century Ellis England English example Figure fish flavour food preservation fresh frozen fruit Glasse glazed hams hard heated household housewife important jars keep kind late later London meat medieval method Middle milk months nineteenth century North packed paste period pickled pieces pork pots Pottery practice prepared prevent probably produced recipes refrigeration remained Royal salt sealed season served seventeenth century smoked Society spices storage stored successful sugar taken techniques trade turn usually vegetables venison vessels vinegar whole wide Wilson wine wrote