Introduction

Prabir K. Sarkar, Robert M.J. Nout

Research output: Chapter in Book/Report/Conference proceedingChapter

Abstract

Food by its nature begins to spoil the moment it is harvested or prepared. Food preservation enabled ancient man to settle and live in one place and form a community. Foods were preserved by a range of “ancient” methods such as sun-drying, salting, cooling, canning, smoking, and fermentation. Each culture preserved their local food sources using the same basic methods of food preservation. ese basic approaches are still being practiced in principle although signicant technical advancements have been made that enable us to preserve food and obtain high quality, in accordance with the requirements of the present-day consumer. We no longer consume all of the kill or harvest immediately, but preserve some for later use.

Original languageEnglish
Title of host publicationHandbook of Indigenous Foods Involving Alkaline Fermentation
EditorsR. Nout, P.K. Sarkar
PublisherCRC Press
Pages1-6
Number of pages6
Edition1
ISBN (Electronic)9781466565302
ISBN (Print)9781466565296
Publication statusPublished - 2014

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