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Pickled, Potted, and Canned by Sue Shephard · Booklabria

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Sue Shephard
Pickled, Potted, and Canned

HistoryCooking

Pickled, Potted, and Canned

by Sue ShephardNot on Booklabria yet

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First published: 2000
Language: English
Editions: 5

Synopsis

Stories from around the world of a history of food preservation. Resplendent with historical figures from Francis Bacon who died trying to freeze a chicken, to Attila the Hun who 'gallop-cured' his meat by storing it under his saddle as he rode, this is a social history of food and civilization.

Subjects: History
Cooking
Historical
Science
Food
Cookbooks

Content notes

No content warnings recorded yet. Catalogue records don't include them, which doesn't mean the book has none.

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Book data and covers from Open Library (openlibrary.org).

Editions

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Editions and their details come from Open Library, as its contributors recorded them. Publisher names are shown as recorded. See this book on Open Library(opens Open Library)