The book is currently out of stock
Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World
Authors
Parameters
Categories
More about the book
"Pickled, Potted, and Canned" by Sue Shephard explores the history of food preservation and its impact on civilization. From ancient techniques to modern innovations, the book reveals how preserved food enabled exploration, trade, and cultural exchange, featuring intriguing stories of inventors and their inventions across centuries.
Book purchase
Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World, Sue Shephard
- Language
- Released
- 2006
We’ll notify you via email once we track it down.
Payment methods
- Title
- Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World
- Language
- English
- Authors
- Sue Shephard
- Publisher
- Simon & Schuster / Simon & Schuster UK
- Released
- 2006
- Format
- Paperback
- ISBN13
- 9780743255530
- Category
- Cookbooks, Textbooks, Other textbooks
- Description
- "Pickled, Potted, and Canned" by Sue Shephard explores the history of food preservation and its impact on civilization. From ancient techniques to modern innovations, the book reveals how preserved food enabled exploration, trade, and cultural exchange, featuring intriguing stories of inventors and their inventions across centuries.