Wst-Nt-Wnt-Nt-rev - 5/6/07 ਀ഊWaste-Not-Want-Not-Review. A review by Mistress Jadwiga Zajaczkowa of "Waste Not, Want Not: Food Preservation from Early Times to the Present Day", edited by C. Anne Wilson. ਀ഊNOTE: See also the files: pickled-foods-msg, potted-foods-msg, Preservng-CMA-art, egg-storage-msg, canning-msg, presrvd-lemons-msg, blood-dishes-msg, meat-smoked-msg, pickled-meats-msg. ਀ഊ************************************************************************ ਀一伀吀䤀䌀䔀 ⴀഊ ਀吀栀椀猀 昀椀氀攀 椀猀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 瘀愀爀椀漀甀猀 洀攀猀猀愀最攀猀 栀愀瘀椀渀最 愀 挀漀洀洀漀渀 琀栀攀洀攀 琀栀愀琀 䤀 栀愀瘀攀 挀漀氀氀攀挀琀攀搀 昀爀漀洀 洀礀 爀攀愀搀椀渀最 漀昀 琀栀攀 瘀愀爀椀漀甀猀 挀漀洀瀀甀琀攀爀 渀攀琀眀漀爀欀猀⸀ 匀漀洀攀 洀攀猀猀愀最攀猀 搀愀琀攀 戀愀挀欀 琀漀 ㄀㤀㠀㤀Ⰰ 猀漀洀攀 洀愀礀 戀攀 愀猀 爀攀挀攀渀琀 愀猀 礀攀猀琀攀爀搀愀礀⸀ഊ ਀吀栀椀猀 昀椀氀攀 椀猀 瀀愀爀琀 漀昀 愀 挀漀氀氀攀挀琀椀漀渀 漀昀 昀椀氀攀猀 挀愀氀氀攀搀 匀琀攀昀愀渀✀猀 䘀氀漀爀椀氀攀最椀甀洀⸀ 吀栀攀猀攀 昀椀氀攀猀 愀爀攀 愀瘀愀椀氀愀戀氀攀 漀渀 琀栀攀 䤀渀琀攀爀渀攀琀 愀琀㨀 栀琀琀瀀㨀⼀⼀眀眀眀⸀昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ ਀䤀 栀愀瘀攀 搀漀渀攀 愀 氀椀洀椀琀攀搀 愀洀漀甀渀琀 漀昀 攀搀椀琀椀渀最⸀ 䴀攀猀猀愀最攀猀 栀愀瘀椀渀最 琀漀 搀漀 眀椀琀栀 猀攀瀀愀爀愀琀攀 琀漀瀀椀挀猀 眀攀爀攀 猀漀洀攀琀椀洀攀猀 猀瀀氀椀琀 椀渀琀漀 搀椀昀昀攀爀攀渀琀 昀椀氀攀猀 愀渀搀 猀漀洀攀琀椀洀攀猀 攀砀琀爀愀渀攀漀甀猀 椀渀昀漀爀洀愀琀椀漀渀 眀愀猀 爀攀洀漀瘀攀搀⸀ 䘀漀爀 椀渀猀琀愀渀挀攀Ⰰ 琀栀攀 洀攀猀猀愀最攀 䤀䐀猀 眀攀爀攀 爀攀洀漀瘀攀搀 琀漀 猀愀瘀攀 猀瀀愀挀攀 愀渀搀 爀攀洀漀瘀攀 挀氀甀琀琀攀爀⸀ഊ ਀吀栀攀 挀漀洀洀攀渀琀猀 洀愀搀攀 椀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀 愀爀攀 渀漀琀 渀攀挀攀猀猀愀爀椀氀礀 洀礀 瘀椀攀眀瀀漀椀渀琀猀⸀ 䤀 洀愀欀攀 渀漀 挀氀愀椀洀猀 愀猀 琀漀 琀栀攀 愀挀挀甀爀愀挀礀 漀昀 琀栀攀 椀渀昀漀爀洀愀琀椀漀渀 最椀瘀攀渀 戀礀 琀栀攀 椀渀搀椀瘀椀搀甀愀氀 愀甀琀栀漀爀猀⸀ഊ ਀倀氀攀愀猀攀 爀攀猀瀀攀挀琀 琀栀攀 琀椀洀攀 愀渀搀 攀昀昀漀爀琀猀 漀昀 琀栀漀猀攀 眀栀漀 栀愀瘀攀 眀爀椀琀琀攀渀 琀栀攀猀攀 洀攀猀猀愀最攀猀⸀ 吀栀攀 挀漀瀀礀爀椀最栀琀 猀琀愀琀甀猀 漀昀 琀栀攀猀攀 洀攀猀猀愀最攀猀 椀猀 甀渀挀氀攀愀爀 愀琀 琀栀椀猀 琀椀洀攀⸀ 䤀昀 椀渀昀漀爀洀愀琀椀漀渀 椀猀 瀀甀戀氀椀猀栀攀搀 昀爀漀洀 琀栀攀猀攀 洀攀猀猀愀最攀猀Ⰰ 瀀氀攀愀猀攀 最椀瘀攀 挀爀攀搀椀琀 琀漀 琀栀攀 漀爀椀最椀渀愀琀漀爀⠀猀⤀⸀ഊ ਀吀栀愀渀欀 礀漀甀Ⰰഊ Mark S. Harris AKA: THLord Stefan li Rous ਀                                          匀琀攀昀愀渀 愀琀 昀氀漀爀椀氀攀最椀甀洀⸀漀爀最ഊ************************************************************************ ਀ഊDate: Thu, 12 Apr 2007 21:22:17 -0400 ਀䘀爀漀洀㨀 䨀愀搀眀椀最愀 娀愀樀愀挀稀欀漀眀愀 ⼀ 䨀攀渀渀攀 䠀攀椀猀攀 㰀樀攀渀渀攀 愀琀 昀椀攀搀氀攀爀昀愀洀椀氀礀⸀渀攀琀㸀ഊSubject: [Sca-cooks] Leeds Symposium review-- yet another one ਀吀漀㨀 䌀漀漀欀猀 眀椀琀栀椀渀 琀栀攀 匀䌀䄀 㰀猀挀愀ⴀ挀漀漀欀猀 愀琀 愀渀猀琀攀漀爀爀愀⸀漀爀最㸀Ⰰ 䔀愀猀琀 䬀椀渀最搀漀洀 䌀漀漀欀猀ഊ Guild ਀ഊWaste Not, Want Not: Food Preservation from Early Times to the Present ਀䐀愀礀Ⰰ 攀搀椀琀攀搀 戀礀 䌀⸀ 䄀渀渀攀 圀椀氀猀漀渀⸀ ⠀䔀搀椀渀戀甀爀最栀㨀 䔀搀椀渀戀甀爀最栀 唀渀椀瘀攀爀猀椀琀礀 倀爀攀猀猀Ⰰ ഊ1991.) ਀ഊThose who have grown bored and fretful at this stream of reviews will be ਀瀀氀攀愀猀攀搀 琀漀 欀渀漀眀 琀栀愀琀 琀栀椀猀 瘀漀氀甀洀攀Ⰰ 瀀愀瀀攀爀猀 昀爀漀洀 琀栀攀 䘀漀甀爀琀栀 䰀攀攀搀猀 匀礀洀瀀漀猀椀甀洀 ഊon Food History and Traditions, is the last in my possession. This ਀瘀漀氀甀洀攀 椀猀 漀昀 瀀愀爀琀椀挀甀氀愀爀 椀渀琀攀爀攀猀琀 戀攀挀愀甀猀攀 洀漀猀琀 洀漀搀攀爀渀 䄀洀攀爀椀挀愀渀猀 栀愀瘀攀 ഊlittle idea of the preservation techniques used before the 20th, or at ਀戀攀猀琀 琀栀攀 ㄀㤀琀栀Ⰰ 挀攀渀琀甀爀礀⸀ 䤀 挀攀爀琀愀椀渀氀礀 栀愀搀 漀渀氀礀 愀 栀愀稀礀 椀搀攀愀 漀昀 搀爀礀椀渀最Ⰰ ഊpickling, and the 19th century innovation of canning. ਀吀愀戀氀攀 漀昀 䌀漀渀琀攀渀琀猀㨀ഊ ਀    ⨀ 䤀渀琀爀漀搀甀挀琀椀漀渀Ⰰ 䌀⸀ 䄀渀渀攀 圀椀氀猀漀渀ഊ * Preserving Food to Preserve Live: The Response to Glut and Famine ਀昀爀漀洀 䔀愀爀氀礀 琀椀洀攀猀 琀漀 琀栀攀 䔀渀搀 漀昀 琀栀攀 䴀椀搀搀氀攀 䄀最攀猀Ⰰ 䌀⸀ 䄀渀渀攀 圀椀氀猀漀渀ഊ * Pots for Potting: English Pottery and its Role in Food ਀倀爀攀猀攀爀瘀愀琀椀漀渀 椀渀 琀栀攀 倀漀猀琀ⴀ洀攀搀椀愀攀瘀愀氀 倀攀爀椀漀搀Ⰰ 倀攀琀攀爀 䈀爀攀愀爀猀ഊ * Necessities and Luxuries: Food Preservation from the Elizabethan ਀琀漀 琀栀攀 䜀攀漀爀最椀愀渀 䔀爀愀Ⰰ 䨀攀渀渀椀昀攀爀 匀琀攀愀搀ഊ * Industrial Food Preservation in the Nineteenth and Twentieth ਀䌀攀渀琀甀爀椀攀猀Ⰰ 䠀⸀䜀⸀ 䴀甀氀氀攀爀ഊ * Nineteenth and Twentieth Century Trends in Food Preserving: ਀䘀爀甀最愀氀椀琀礀Ⰰ 一甀琀爀椀琀椀漀渀Ⰰ 漀爀 䰀甀砀甀爀礀⸀ഊ ਀圀椀氀猀漀渀✀猀 眀漀爀欀 椀渀 琀栀攀 椀渀琀爀漀搀甀挀琀椀漀渀 椀猀 爀攀愀猀猀甀爀椀渀最氀礀 猀漀氀椀搀Ⰰ 椀昀 搀眀攀氀氀椀渀最 愀 ഊbit on the famine threat. Methods she covers include air-drying, burial ਀⠀漀渀攀 琀栀愀琀 眀攀 甀猀甀愀氀氀礀 攀猀挀栀攀眀Ⰰ 戀甀琀 眀栀椀挀栀 搀椀搀 椀渀搀攀攀搀 眀漀爀欀 眀攀氀氀 昀漀爀 挀攀爀攀愀氀 ഊgrains under appropriate circumstances), including bog butter, salting, ਀瀀愀爀挀栀椀渀最Ⰰ 猀洀漀欀椀渀最Ⰰ 瀀爀攀猀攀爀瘀愀琀椀漀渀 漀昀 洀椀氀欀 愀渀搀 挀爀攀愀洀 ⠀眀攀 猀攀氀搀漀洀 琀栀椀渀欀 漀昀 ഊbutter and cheese as preservation methods, but they are), brine ਀瀀爀攀猀攀爀瘀椀渀最Ⰰ 攀琀挀⸀ 吀栀攀爀攀 椀猀 渀漀琀 愀渀 椀渀ⴀ搀攀瀀琀栀 搀攀猀挀爀椀瀀琀椀漀渀 漀昀 瀀椀挀欀氀椀渀最 栀攀爀攀Ⰰ ഊand lactic acid fermentation is not given much space. One thing she does ਀栀椀最栀氀椀最栀琀 椀猀 琀栀愀琀 琀栀攀 挀栀愀渀最攀猀 眀爀漀甀最栀琀 戀礀 ✀搀攀挀愀礀Ⰰ✀ 猀甀挀栀 愀猀 氀愀挀琀椀挀 愀挀椀搀 ഊfermentation in bog butter, could turn something into what was ਀挀漀渀猀椀搀攀爀攀搀 愀 搀攀氀椀挀愀挀礀⸀ 匀栀攀 愀氀猀漀 瀀漀椀渀琀猀 漀甀琀 琀栀愀琀 洀攀搀椀攀瘀愀氀 搀爀椀攀搀 昀爀甀椀琀猀 ഊwere considerably drier and harder than our modern jarred or ਀瀀氀愀猀琀椀挀ⴀ挀漀渀琀愀椀渀攀爀攀搀 瘀攀爀猀椀漀渀猀 愀渀搀 琀栀攀爀攀昀漀爀攀 挀漀甀氀搀 戀攀 猀琀漀爀攀搀 椀渀 愀 洀漀椀猀琀攀爀 ഊenvironment. Wilson also places food preservation in the seasonal cycle ਀漀昀 昀漀漀搀猀Ⰰ 戀漀琀栀 昀漀爀 瀀攀愀猀愀渀琀猀 愀渀搀 琀栀攀 眀攀氀氀ⴀ漀昀昀⸀ഊ ਀䄀琀 昀椀爀猀琀 最氀愀渀挀攀Ⰰ 䈀爀攀愀爀✀猀 ∀倀漀琀猀 昀漀爀 倀漀琀琀椀渀最∀ 猀漀甀渀搀猀 爀愀琀栀攀爀 渀愀爀爀漀眀 椀渀 ഊscope, but the light he sheds on potting or preserving fruits, pickled ਀洀攀愀琀猀Ⰰ 昀椀猀栀Ⰰ 氀愀爀搀Ⰰ 瘀攀最攀琀愀戀氀攀猀 愀渀搀 攀瘀攀渀 最爀愀椀渀猀 椀猀 椀渀瘀愀氀甀愀戀氀攀⸀ 䤀琀✀猀 栀愀爀搀 ഊfor me to remember that preserves, i.e. jams, are uncommon in the ਀洀攀搀椀攀瘀愀氀 愀渀搀 刀攀渀愀椀猀猀愀渀挀攀 爀攀挀漀爀搀Ⰰ 猀琀椀氀氀 洀漀爀攀 琀漀 爀攀愀氀椀稀攀 琀栀愀琀 琀栀攀 ✀洀漀爀攀 ഊperiod' stoneware crock (compared to the glass jar) is not necessarily ਀愀猀 琀椀洀攀ⴀ栀漀渀漀爀攀搀 愀 琀爀愀搀椀琀椀漀渀 愀猀 眀攀 洀愀礀 琀栀椀渀欀⸀ 䈀爀攀愀爀猀 琀爀愀挀攀猀 琀栀攀 甀猀攀 漀昀 ഊpots for 'potting' things back to the covered coffyns or pies of the ਀洀椀搀搀氀攀 愀最攀猀Ⰰ 眀栀椀挀栀 眀攀爀攀 漀昀琀攀渀 琀漀瀀瀀攀搀 甀瀀 眀椀琀栀 昀愀琀 愀昀琀攀爀 戀愀欀椀渀最 愀渀搀 甀猀攀搀 ഊas preservation media for the fish, meat or other items inside. (I've ਀攀瘀攀渀 昀漀甀渀搀 爀攀昀攀爀攀渀挀攀猀 琀漀 戀愀欀椀渀最 栀攀爀戀猀 椀渀 愀 搀漀甀最栀 挀漀昀昀椀渀 昀漀爀 ഊpreservation). Admittedly, this Pots article is focusing more on the ਀瀀漀猀琀 ㄀㘀　　 琀栀愀渀 琀栀攀 瀀爀攀ⴀ㄀㘀　　 攀爀愀Ⰰ 戀甀琀 欀渀漀眀椀渀最 眀栀愀琀 搀攀瘀攀氀漀瀀攀搀 愀昀琀攀爀 漀甀爀 ഊtime period, at least in England, is a useful mark. Furthermore, what ਀昀漀漀搀椀攀 挀漀甀氀搀 爀攀猀椀猀琀 栀攀愀爀椀渀最 愀戀漀甀琀 琀栀攀 漀爀椀最椀渀猀 漀昀 洀攀愀琀ⴀ 愀渀搀 昀椀猀栀ⴀ瀀愀猀琀攀 愀渀搀 ഊtheir pots, or the nineteenth-century bread-storage pot? ਀ഊThis volume catapults Jennifer Stead firmly into the company of Wilson ਀愀渀搀 䈀爀攀愀爀猀 愀猀 昀漀漀搀 栀椀猀琀漀爀礀 眀爀椀琀攀爀猀 昀漀爀 洀攀⸀ 吀栀攀 漀渀氀礀 眀攀愀欀渀攀猀猀 椀渀 栀攀爀 ഊessay is a tendency to confuse the reader as to which period is under ਀搀椀猀挀甀猀猀椀漀渀Ⰰ 戀甀琀 愀 爀攀昀攀爀攀渀挀攀 琀漀 栀攀爀 昀漀漀琀渀漀琀攀猀Ⰰ 眀栀椀挀栀 最攀渀攀爀愀氀氀礀 愀爀攀 琀漀 ഊprimary sources, is all that is needed to set one straight. Again, the ਀瀀爀椀洀愀爀礀 瀀攀爀椀漀搀 甀渀搀攀爀 搀椀猀挀甀猀猀椀漀渀 椀猀 瀀漀猀琀ⴀ㄀㘀　　⸀ 䠀攀爀攀Ⰰ 渀漀琀 漀渀氀礀 琀栀攀 ഊdiscussions of the introduction of techniques but the scientific ਀戀愀挀欀最爀漀甀渀搀 愀渀搀 爀攀猀甀氀琀猀 漀昀 琀栀漀猀攀 琀攀挀栀渀椀焀甀攀猀 ⠀猀甀挀栀 愀猀 琀栀攀 眀椀搀攀猀瀀爀攀愀搀渀攀猀猀 ഊof rancid butter in the 18th c.) are invaluable. In particular, I have ਀愀氀眀愀礀猀 眀漀渀搀攀爀攀搀 愀戀漀甀琀 ㄀㔀琀栀ⴀ㄀㘀琀栀 挀攀渀琀甀爀礀 爀攀昀攀爀攀渀挀攀猀 琀漀 最甀渀瀀漀眀搀攀爀 戀攀椀渀最 ഊrubbed on meat. Stead's explanation of the use of saltpetre (and its ਀挀漀渀渀攀挀琀椀漀渀 琀漀 渀椀琀爀攀⤀Ⰰ 猀愀氀瀀爀甀渀攀氀氀愀 愀渀搀 攀瘀攀渀 最甀渀瀀漀眀搀攀爀 挀氀攀愀爀猀 琀栀椀猀 甀瀀⸀ 匀栀攀 ഊalso traces the precursors to airtight 'bottling' (ie: canning) of fruit ਀昀爀漀洀 爀攀挀椀瀀攀猀 椀渀 琀栀攀 ㄀㘀　　猀 漀渀眀愀爀搀⸀ഊ ਀吀栀攀 氀愀猀琀 琀眀漀 愀爀琀椀挀氀攀猀 愀爀攀 搀攀昀椀渀椀琀攀氀礀 漀甀琀 漀昀 漀甀爀 瀀攀爀椀漀搀Ⰰ 戀甀琀 愀爀攀 ഊfascinating as they remind us about the changes in the nature of food ਀瀀爀攀猀攀爀瘀愀琀椀漀渀 攀瘀攀渀 椀渀 琀栀攀 氀愀猀琀 挀攀渀琀甀爀礀 愀渀搀 愀 栀愀氀昀⸀ 吀栀愀琀 愀 挀愀欀攀 漀昀 ഊportable soup (boiled-down broth, the precursor to the boullion cube) ਀洀愀搀攀 椀渀 ㄀㜀㜀㄀ 爀攀洀愀椀渀攀搀 猀甀戀猀琀愀渀琀椀愀氀氀礀 甀渀挀栀愀渀最攀搀 椀渀 ㄀㤀㌀㠀 椀猀 漀渀攀 漀昀 䴀甀氀氀攀爀✀猀 ഊfascinating tid-bits, as is an explanation of the spray-drying process ਀甀猀攀搀 昀漀爀 搀爀礀 洀椀氀欀 愀渀搀 椀渀猀琀愀渀琀 挀漀昀昀攀攀⸀ 䠀甀渀琀攀爀✀猀 愀爀琀椀挀氀攀 椀猀 爀愀琀栀攀爀 栀愀爀搀攀爀 ഊgoing, especially for the reader who knows something of American ਀挀漀漀欀戀漀漀欀⼀挀漀漀欀椀渀最 栀椀猀琀漀爀礀 漀爀 眀栀漀 栀愀猀 眀愀渀搀攀爀攀搀 琀栀攀 瀀愀最攀猀 漀昀 䌀漀爀渀攀氀氀✀猀 ഊHEARTH collection (http://hearth.library.cornell.edu/) The history of ਀瀀爀攀猀攀爀瘀椀渀最 椀渀昀漀爀洀愀琀椀漀渀 椀渀 䈀爀椀琀愀椀渀 椀猀 洀甀挀栀 搀椀昀昀攀爀攀渀琀 琀栀愀渀 䄀洀攀爀椀挀愀✀猀℀ 䈀甀琀 ഊHunter's analysis of when and to what class home preserving methods were ਀愀搀瘀漀挀愀琀攀搀 椀猀 攀渀氀椀最栀琀攀渀椀渀最 昀漀爀 琀栀攀 䈀爀椀琀漀瀀栀椀氀攀⸀ഊ ਀䄀氀氀 椀渀 愀氀氀Ⰰ 瀀攀爀甀猀椀渀最 琀栀椀猀 挀漀氀氀攀挀琀椀漀渀 氀攀昀琀 洀攀 眀椀琀栀 愀 洀甀挀栀 椀洀瀀爀漀瘀攀搀 ഊunderstanding of the diversity and development of food preservation. ਀吀漀搀愀礀Ⰰ 椀渀 琀栀攀 搀愀礀猀 漀昀 琀栀攀 猀攀愀氀攀搀 挀愀渀Ⰰ 琀栀攀 搀攀攀瀀 昀爀攀攀稀攀Ⰰ 愀渀搀 琀栀攀 ഊrefrigerator, older techniques have been left behind, only revived in ਀䌀愀洀瀀椀渀最 圀椀琀栀漀甀琀 愀 䌀漀漀氀攀爀⸀ 䘀漀爀 䘀漀漀搀 猀攀爀瘀椀挀攀 瀀甀爀瀀漀猀攀猀Ⰰ 眀攀 愀爀攀 眀椀猀攀 琀漀 ഊadhere to the 4 hours between 40 and 140 degrees rule. But it is worth ਀欀渀漀眀椀渀最 栀漀眀 琀栀漀猀攀 眀栀漀 氀椀琀攀爀愀氀氀礀 挀漀甀氀搀 渀漀琀 愀挀栀椀攀瘀攀 猀甀挀栀 愀 猀琀愀渀搀愀爀搀 眀漀爀欀攀搀 ഊto preserve their food and protect it from spoilage. ਀ⴀⴀ ഊ-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net ਀ഊ ਀䔀搀椀琀攀搀 戀礀 䴀愀爀欀 匀⸀ 䠀愀爀爀椀猀ऀ圀猀琀ⴀ一琀ⴀ圀渀琀ⴀ一琀ⴀ爀攀瘀ⴀ愀爀琀ऀ倀愀最攀 ㌀ 漀昀 ㌀ഊ ਊ