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Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World Paperback - 2006
by Shephard, Sue
- Used
From primitive drying and salting techniques to advancements in food preservation that have allowed us to send humans into space, "Pickled, Potted, and Canned" offers insight into the history, culture, and ingenuity of people struggling to feed themselves and "cheat the seasons". 35 illustrations.
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Details
- Title Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World
- Author Shephard, Sue
- Binding Paperback
- Edition Reprint
- Condition New
- Pages 368
- Volumes 1
- Language ENG
- Publisher Simon & Schuster
- Date 2006-07-03
- Features Bibliography, Index, Table of Contents
- Bookseller's Inventory # 52YZZZ01JCZD_ns
- ISBN 9780743255530 / 0743255534
- Weight 0.9 lbs (0.41 kg)
- Dimensions 9.2 x 6.1 x 1 in (23.37 x 15.49 x 2.54 cm)
- Library of Congress subjects Canning and preserving - History, Food - Preservation - History
- Dewey Decimal Code 641.4
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First line
LONG BEFORE THE IMMIGRANT SETTLERS and gold hunters had started to fill the American West in the mid-nineteenth century, mountain men-backwoodsmen, trappers, hunters, explorers, and adventurers-were living their own very singular lives in the old Northwest.