Each chapter of the book provides well - researched information on the traditional food in question, as well as recipes for these other
ancient food techniques, many of which have largely disappeared from our present food cultures.
Not exact matches
The idea of «processing» — from
ancient techniques of salting and curing to the modern arsenal of artificial preservatives — arose to make sure the
food we ate didn't make us sick.
Fullagar predicts that the
technique of examining the edges of tools for evidence of
ancient food processing will allow study of other cases of early agriculture which do not leave archaeological clues such as mounds or seeds.
The findings, and the
techniques used to document them, are important to archaeological research in a broader sense because they lend further support to the idea that fluctuations in
ancient mouse populations can be used as a proxy for tracking
ancient shifts in human mobility, lifestyle and
food domestication.
Some people seem to think that the term «fermented» sounds vaguely distasteful, but many others however enjoy these
foods every day, which are results of this
ancient preparation and preservation
techniques — produced through the breakdown of carbohydrates and proteins by micro-organisms such as bacteria, yeasts and molds.
This
ancient food preparation
technique has seen a huge rise in its popularity as people are waking up to the many health benefits associated with these truly functional
foods.
We researched about refrigeration technologies which don't use electric power, we analyzed simple and
ancient times
techniques on how keep
food and beverages fresh.