Ancient Ways Of Preserving Food

 

                                                                              Drying

 

 

 

The earliest form of curing meat was dehydration using the sun or wind. Dehydration dates back to the Middle East and oriental cultures that dried foods in the hot sun as early as 12,000 B.C. In regions without enough sunlight or wind, “still houses” were built and heated using fire to dry fruits, vegetables, and herbs.  

 

 

                                                                           Curing/Salting

 

As a form of dehydration, early cultures used salt to help dry out foods. The curing of meats and seafood not only preserves the taste and texture but also prevents the growth of harmful pathogens that need moisture to survive. 

 

 

 

 

Refrigeration

 

Ice was being used as a preservative in ancient China, for instance, as far back as 3,000 B.C. Naturally occurring ice was one of several preservative methods discovered by our human ancestors. 

In climates that experience freezing temperatures, freezing was an obvious method of preservation. Food was buried underground or in the snow for preservation throughout the winter. This method led to the construction of “icehouses” or “iceboxes” for storage until the 1800’s when artificial refrigeration was invented.  

 

 

 

 

 

 Fermentation

A valuable method of preservation, fermentation prevents food from spoiling by using microorganisms to destroy harmful pathogens. The production of acid or alcohol during fermentation creates vitamins making fermented foods more nutritious and flavorful.  

 

 

 

 

 

 Pickling

A form of fermentation, pickling preserves foods in vinegar produced by starches or sugars. Pickling may have originated when food was placed in soured wine or beer to preserve it. It’s believed Indians were the first people in Asia to make cucumber pickles more than 3,000 years ago.  

 

 

 

 

 

Smoking

 

 

 

 

 

Sugaring 

 

Known to the earliest cultures, sugaring preserves food in honey or sugar. The sugar not only sweetens but draws out water from harmful pathogens, which dehydrates and destroys them. The ancient Greeks and Romans mastered the technique of using heated sugar and fruit pectin which we have come to know as jams, jellies, and preserves.

 

 

 

 

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