Cured, Fermented & Smoked Foods

Quoting the first chapter in this volume, it has been estimated that perhaps two-thirds of the world’s food is altered before being eaten and this "un-fresh" category includes foods preserved by drying, salting, smoking, immersion in an anaerobic medium such as sugar or oil, canning, fermentation in addition, of course, to cooked food.

The theme of the 2010 Symposium attracted papers covering all aspects of food preservation techniques and the food cultures that exploit them.