Food for the Future

Food preservation is essential for survival. Our ancestors began preserving food thousands of years ago, as the existence of seasons created periods of shortage and abundance of different foods at different points of the year. The problem worsened with the development of agriculture as people sacrificed their mobility and came to rely on selected sources of food such as corn and wheat, each with its own cycle of growing season. As humans settled down in various geographical locations, certain areas were more suited to grow a particular type of crop than others. Through food preservation, it has become possible to obtain some of these foods throughout the year.

 

Although some food may be damaged by chemical changes such as oxidation, most food is destroyed in storage by spoilage cause by living organisms such as molds, bacteria, and yeast. Food preservation techniques, therefore, depend upon killing or inhibiting the growth of these microorganisms.

 

Many of our most common means for preserving food have been with us since the beginning of history and can be found distributed in many different locations. Drying, pickling, fermenting, and smoking have all been incorporated into the foodways of cultures throughout the world. Although the methods are diverse, what they all have in common is an attempt to create an environment that is inhospitable to microorganisms such as molds, yeast, and bacteria.

 

The video below serves as an introduction to the world of food preservation.