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Undergraduate Module Descriptor

ANT2023: Theory and Methods of Food Preservation

This module descriptor refers to the 2021/2 academic year.

Indicative Reading List

This reading list is indicative - i.e. it provides an idea of texts that may be useful to you on this module, but it is not considered to be a confirmed or compulsory reading list for this module.

Basic reading:

Sue Shephard, Pickled, Potted and Canned: How the Art and Science of Food Preserving Changed the World, Simon and Schuster, 2001.

Harold McGee, McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture, Hodder & Stoughton, 2004.

The Gardeners and Farmers of Terre Vivante, Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage and Lactic Fermentation, Chelsea Green Publishers Co, 2007.

Sandor Ellix Katz, The Arts of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, Chelsea Green Publishing Co., 2012.

Andrew Whitley, Bread Matters: Why and How to Make Your Own, Fourth Estate, 2009.

Stanley Marianski and Adam Marianski, Curing and Smoking Fish, Book Magic LLC, 2014.

Michael Ruhlman and Brian Polcyn, Charcuterie: The Craft of Salting, Smoking and Curing, W.W. Norton & Company, 2013.

Paul Kindstedt, American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheeses (2005)

Andrew Lea, Craft Cider Making, Third Edition, The Crowood Press Limited, 2015.