Many ingredients that lend so much character to classic recipes come from the ancient need to preserve food in preparation for times when it would be scarce.
Before we could freeze fresh ingredients or add chemical preservatives or can food, we had to use all kinds of interesting methods of preservation.
Whether using salt, sugar, alcohol, fat, vinegar or oils or methods like dehydrating, heating or smoking, the plan is to kill bacteria or moulds and fungi.
The food produced, from cheese to salt fish to smoked hams or fruit conserves define many of the most famous dishes bequeathed to us from history.
I thought it worth not interrupting the 'Peasant Food' or 'Jam, Canning' threads to discuss the recipes using these ingredients. Also, where these ingredients came from? Even which ingredients classify?
Did wine for instance come from the need to preserve or was it simply a way of getting drunk?
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