Written by Anjali Soneji
In this man eat man world, the rawness and animalistic nature is in us all, and throughout cultures and generations past, certain techniques and ways have still remained in things we do. How to preserve, cure and retain flavours, wholesomeness and satiability within food in one such custom, shown here in this DIY magazine. Preserving occurred many many centuries ago to make food last longer through wars and poor conditions. Methods of packing, preservation by oil, vinegar, salt, sugar, lye, pickling and smoking, all help our foods last longer and taste even better. These processes are now seen as a must in any foodie’s world, and here Tim Hayward shows us the beauty behind the naturalism of nature and preserving meats, fish and vegetables – a journey of tastes and process. This is one tasty art…
Read the full guide here
