000253014 000__ 01230cam\a22002894a\45e0 000253014 001__ 253014 000253014 005__ 20210513095227.0 000253014 008__ 010419r20012000nyua\\\\\b\\\\001\0\eng\\ 000253014 010__ $$a 2001032065 000253014 020__ $$a0743216334 000253014 035__ $$a(OCoLC)ocm46828875 000253014 035__ $$a253014 000253014 040__ $$aDLC$$cDLC$$dC#P$$dLHA 000253014 042__ $$apcc 000253014 049__ $$aISEA 000253014 05000 $$aTX601$$b.S47 2001 000253014 08200 $$a641.4$$221 000253014 1001_ $$aShephard, Sue. 000253014 24510 $$aPickled, potted, and canned :$$bhow the art and science of food preserving changed the world /$$cSue Shephard. 000253014 260__ $$aNew York :$$bSimon & Schuster,$$c[2001] 000253014 300__ $$a366 p. :$$bill. ;$$c25 cm. 000253014 500__ $$a"Originally published in Great Britain in 2000 by Headline Book Publishing, Ltd."--T.p. verso. 000253014 504__ $$aIncludes bibliographical references (p. 346-354) and index. 000253014 5050_ $$aDrying -- Salting -- Pickling in vinegar -- Smoking -- Fermenting -- Milk production -- Sugar -- Concentrates -- Pies, pots, and bottles -- Navy blues -- From cooks to chemists -- Canning -- Great journeys -- Refrigeration and freezing -- Dehydration and beyond -- Feast or famine. 000253014 650_0 $$aCanning and preserving$$xHistory. 000253014 650_0 $$aFood$$xPreservation$$xHistory. 000253014 85200 $$bgen$$hTX601$$i.S47$$i2001 000253014 909CO $$ooai:library.usi.edu:253014$$pGLOBAL_SET 000253014 980__ $$aBIB 000253014 980__ $$aBOOK 000253014 994__ $$aE0$$bISE