-
10,000 BCE
Drying
Drying racks were used to preserve different foods. Fish, meats, and herbs were often preserved using this method -
6000 BCE
Salting and Curing
Salting and curing was used for the removal of water and addition of salt to meat creates a solute-rich environment where osmotic pressure draws water out of microorganisms, slowing down their growth. -
200
Fermentation
Fermentation is a chemical process by which molecules such as glucose are broken down. It is often used to make breads and other baked goods. It's also used to make meads, wines, and beers.