The history of preserved food

The history of preserved food dates back thousands of years and is closely tied to the development of human civilization, particularly in terms of food security, survival, and trade. Preservation methods have evolved over time, enabling people to store food for times of scarcity, extend shelf life, and transport it over long distances. Here's an overview of the key developments in the history of preserved food:

1. Ancient Preservation Techniques

Early humans relied on various natural methods to preserve food. These techniques were largely driven by necessity and the need to deal with seasonal food availability.

Drying: One of the earliest preservation methods. Sun-drying or air-drying fruits, meats, and grains removed moisture, which inhibits the growth of bacteria and mold. Examples include dried fish, jerky, and dried fruits like raisins.
Salting: Salting was used by ancient cultures such as the Egyptians, Greeks, and Romans to preserve fish and meat. Salt draws out moisture, which helps prevent spoilage. Salted fish and cured meats (like ham) were staples for long journeys or during winter months.
Fermentation: Fermentation is an ancient method of preserving food by encouraging the growth of beneficial bacteria. This process was used to preserve vegetables, milk, and grains, leading to foods like sauerkraut, kimchi, yogurt, and beer. Fermentation not only preserves food but also enhances its nutritional content.
Smoking: Smoking was used as both a preservation and flavoring technique. Meats like fish, beef, and pork were hung over smoke from burning wood or herbs, which not only dried the food but also imbued it with preservatives in the smoke, such as phenols and acids.

2. Middle Ages

The Middle Ages saw advancements in food preservation, particularly in Europe, as a result of trade, exploration, and the need to store food for long winters.

Pickling: This technique, which uses vinegar or brine, was popular for preserving vegetables and meats. It became common in many parts of the world, including Europe and Asia.
Sugar Preservation: The use of sugar to preserve fruits became prominent during this time, with jams, jellies, and preserves becoming important foodstuffs, especially in colder months when fresh fruit was scarce.
Honey Preservation: In addition to sugar, honey was also used as a preservative, especially for fruits, as it has natural antibacterial properties.

3. 17th and 18th Centuries: The Birth of Canning

The 17th century saw significant progress in food preservation, particularly with the advent of canning.

Canning: In the 1800s, French chemist Nicolas Appert is credited with inventing the process of canning. Appert discovered that food could be sealed in glass jars and heated to destroy microorganisms. This allowed food to be stored for extended periods without refrigeration. Appert's work was later refined, and metal cans began to replace glass jars. This method was especially important during military campaigns and for long voyages.

4. 19th Century: Refrigeration and Pasteurization

The 19th century introduced more advanced techniques that would revolutionize food preservation.

Refrigeration: In the early 1800s, iceboxes became popular for storing food at a low temperature. In the late 19th century, mechanical refrigeration was introduced, which allowed fresh food to be stored for longer periods and transported more widely.
Pasteurization: In the 1860s, Louis Pasteur discovered that heating liquids (like milk and wine) to a specific temperature could kill harmful microorganisms. This process, known as pasteurization, became widely used for preserving liquids, particularly milk and juices, and preventing spoilage.

5. 20th Century: Industrialization of Food Preservation

The 20th century saw the widespread adoption of various food preservation technologies, including chemical preservation and refrigeration.

Freezing: The invention of home and commercial freezers in the mid-20th century revolutionized food preservation. Freezing foods like vegetables, meats, and prepared meals allowed them to retain their nutritional value and extend their shelf life.
Chemical Additives: The use of preservatives like sodium benzoate, sulfur dioxide, and nitrates became widespread, particularly in processed foods. These chemicals helped to prevent spoilage and enhance the appearance and flavor of foods.
Vacuum Sealing: The development of vacuum sealing and vacuum packaging allowed food to be stored for longer periods by removing air, thus reducing the growth of microorganisms.
Ready-to-Eat Meals: The rise of convenience foods, such as canned soups, TV dinners, and dehydrated meals, became a hallmark of the 20th century. These products were easy to store and prepare, making them highly popular in industrialized nations.

6. Modern Day Preservation

In today's world, food preservation continues to evolve, with an emphasis on health, sustainability, and new technologies.

High Pressure Processing (HPP): HPP is a relatively new method that uses high pressure to kill bacteria without the need for heat. This process helps to preserve the nutrients and flavor of fresh food.
Freeze-Drying: Freeze-drying involves freezing food and then removing the water content under vacuum conditions. This method preserves the food's nutrients and flavor and is commonly used for emergency food supplies, camping, and astronaut food.
Fermented and Probiotic Foods: With an increased focus on gut health, fermented foods like kefir, kombucha, and kimchi are popular today for their health benefits, in addition to their preservation qualities.

Sources:

"The Oxford Companion to Food" by Alan Davidson
This comprehensive reference book provides in-depth explanations on various aspects of food history, including preservation methods and their evolution through time.
"The Science and Fine Art of Food and Nutrition" by Arnold Ehret
This work discusses the nutritional aspects of food, including preservation methods that contribute to maintaining the quality and health benefits of food.
National Geographic - Food Preservation
National Geographic offers articles that explain the science of food preservation, from ancient techniques to modern innovations. Website: National Geographic
"Food in History" by Reay Tannahill
This book is a thorough exploration of the history of food, including the methods used to preserve it throughout different eras of human history.
"The History of Canning" - The National Canners Association (NCA)
The NCA offers a detailed history of canning, from its inception to its widespread use in the 19th and 20th centuries. Website: National Canners Association History
"Salt: A World History" by Mark Kurlansky
This book delves into the role of salt in food preservation throughout history, discussing how it became integral to various cultures and their food systems.
"Fermented: A Four-Season Approach to Paleo Probiotic Foods" by Jill Ciciarelli
This book focuses on fermented foods, their role in food preservation, and how they have been integral to various cultures worldwide.
The United Nations Food and Agriculture Organization (FAO)
FAO offers research and articles on modern food preservation techniques, especially focusing on sustainability and food security issues.Website: FAO - Food Preservation
"The Preservation of Food" by J. G. Vaughan
A detailed text that explains various traditional and modern food preservation methods, including freezing, pickling, and canning.