Jay C.

By mollylewis
  • 10,000 BCE

    Ancient and Early Innovations

  • 10,000 BCE

    Drying

    Drying out foods aided in longer preservation. This also was handy for storage.
  • 9000 BCE

    Salting and curing

    Salting and curing was used on meats to dehydrate and preserve for longer usage or storage.
  • 7000 BCE

    Fermentation

    Humans have been controlling the fermentation process for thousands of years, primarily in the form of fermented beverages in the earliest days. Evidence of a fermented alcoholic beverage made from fruit, honey, and rice found in Neolithic China dates back to