Preserving the food preservation legacy
| Autor: | Dietrich, Knorr, Mary Ann, Augustin |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Critical Reviews in Food Science and Nutrition. :1-20 |
| ISSN: | 1549-7852 1040-8398 |
| DOI: | 10.1080/10408398.2022.2065459 |
| Popis: | This paper deals with the question about how early humans managed to feed themselves, and how they preserved and stored food for times of need. It attempts to show how humans interacted with their environments and demonstrate what lessons can be learnt from the about 3.4 million years of food processing and preservation. It includes a discussion about how hominins shifted from consumption of nuts and berries toward meat and learnt to control and use fire. Cooking with fire generated more food-related energy and enabled humans to have more mobility. The main trust of the paper is on historical food preservations, organized from the perspectives of key mechanical, thermal, biological and chemical processes. Emerging food processes are also highlighted. Furthermore, how humans historically dealt with food storage and packaging and how early humans interacted with their given environments are discussed. Learnings from the history of food preservation and culinary practices of our ancestors provide us with an understanding of their culture and how they adapted and lived with their given environments to ensure adequacy of food supply. Collaboration between food scientists and anthropologists is advocated as this adds another dimension to building resilient and sustainable food systems for the future. |
| Databáze: | OpenAIRE |
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