"Pickled, Potted and Canned: The story of food preserving" by Sue Shepard is a comprehensive review at the history of preserving food. Shepard examines a variety of techniques used in food preservation (including drying, pickling, salting and even refrigeration), describing the history of their use and applications. A must for the lovers of domestic sciences. A great reference book. ( )

very interesting. put me off food though. ( )

A fascinating, well-researched book - packed with information on how the history of food preservation is the history of civilization itself. ( )