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"Pickled, Potted, and Canned" by Sue Shephard explores the history of food preservation and its impact on civilization. From ancient techniques to modern innovations, the book reveals how preserved food enabled exploration, trade, and cultural exchange, featuring intriguing stories of inventors and their inventions across centuries.
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Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World, Sue Shephard
- Jazyk
- Rok vydania
- 2006
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