You are what you don’t eat
If asked to think about food preservation for a moment you might picture an aproned woman boiling oranges for marmalade in a large copper maslin pan; or vegetable scraps being turned into stock; or those recipes from wartime rationing using root veg in place of sugar; or even, with an eye to the modern, you might imagine a trendy chef preparing offal in a gleaming chrome kitchen to ensure the nose-to-tail credentials of his restaurant. Some of the attempts in the past to spin out the life of fresh produce sound positively disgusting But there is more to the history of preservation than preserves, and the obvious enemy, when we
