Food Storage

Storage and the Agricultural Revolution The Cat, the Granary, and Self-Domestication The Origins of Intentional Food Storage Babylonian Food Storage Law Sumerian Grain Storage and the Birth of Accounting The Bitumen-Sealed Storage Vessel Egyptian Natron Preservation Egyptian Storage Vessels The Egyptian Beehive Granary (and the Pyramid Silo Myth) The Nile Flood Cycle and Seasonal Storage Tomb Food Offerings as Archaeological Record Garum Storage Roman Amphora Storage and Trade Roman Cellar Storage The Greek Pithos The Roman Horreum Chinese Grain Storage and the Ever-Normal Granary Japanese Food Storage Archaeology Korean Onggi Tradition Origins Andean Freeze-Drying — Chuño Aztec and Maya Food Storage Systems The Inca Qollqa Ancient Egyptian Storage Revisited — The African Continuum East African Storage Traditions West African Granary Traditions

Pit Storage & the Clamp (Field Caching) The Root Cellar The Cold Larder, Stone Dairy & Garde-Manger The Springhouse The Zeer Pot (Pot-in-Pot Evaporative Cooler) The Icehouse The Natural Ice Industry & the Icebox The Yakhchāl (Persian Desert Ice House) Hanging Storage & the Larder (Aerial Dry Storage) The Drying Rack (Wind & Air Drying) The Smokehouse Igunaq & Fermented Marine Mammal Scandinavian Natural Freezing & Surströmming The Inuit/Iñupiaq Ice Cellar (Siġḷuaq) Andean Freeze-Drying — Chuño & Moraya/Tunta Desert Cool Rooms — The Sirdab, Serdab & Underground Larder

Beer as Preservation Technology Wine as Preservation Technology Asian Salt-Fish Traditions Salt as Civilization: Trade, Power, and the Politics of Preservation Salt Mines & Salt Pans: Where the Preservative Comes From Salt-Cured Meat The Science of Salt Preservation: Water Activity Candying & Glacé: Preservation by Slow Sugar Infiltration Honey: The Eternal Preservative Jam, Confiture & Marmalade: The Pectin-Sugar-Acid Triad The Dulce & Conserva Tradition: Iberian and Latin American Sweet Preserves The Science of Sugar Preservation Achaar and the Indian Pickle Tradition Kimchi and the Kimjang Tradition Sauerkraut and the European Crock Tradition The Global Lacto-Fermentation Tradition Cold Smoking — Preservation Without Cooking Katsuobushi — The Smoked, Molded, Dried Bonito Smoked & Dried Fish of the North Atlantic (Stockfish, Lutefisk, Kipper & Arbroath Smokie) Smoked Meat Traditions (Country Ham, Black Forest Ham, Kielbasa & Smoked Paprika Sausage) The Antimicrobial Chemistry of Smoke West African Smoked & Dried Fish Ghee & Smen as Preservation Media Lard-Preserved Meats & the Disznótor Oil-Preserved Fish (Tuna & Anchovy in Oil) Rillettes The Science of Fat Preservation Lacto-Fermentation Pickling (Endogenous Acidification) Oil Preservation (Sott'olio) Olive Curing The Science of Acid Preservation: pH and the Botulism Line Vinegar Pickling (Exogenous Acidification) Miso as a Fermented Protein Store Mold-Ripened Cheese as Milk Preservation Soy Sauce (Shoyu) as Long-Term Storage

Jomon Pottery & the Birth of the Storage Pot Jomon Pottery & the Invention of the Storage Pot Korean Onggi The Amphora The Chinese Crock & Pickle Jar (Paocai Tan) The Chinese Crock & the Paocai Jar The Pithos of the Aegean The Chinese Paocai Jar The Japanese Miso Barrel The Korean Onggi The Qvevri (Kvevri) The Barrel & the Cooper's Craft The Barrel & the Cooperage Tradition The Japanese Sake Cask (Taru) The Japanese Wooden Cask — Taru & Kioke The Whiskey Barrel The Wine Barrel The Wooden Pail, Churn & Firkin — and Bog Butter The Wooden Pail, Churn, Firkin & the Bog Butter Tradition Gourd & Calabash Storage Leather & Hide Storage Leather & Hide Storage — Wineskins, Kumiss Bags & the Parfleche Woven Basket Storage The Mason Jar The Salt Box & Salt Cellar The Mason Jar & Canning Glass The Mason Jar & the Canning Glass Tradition The Thermos / Vacuum Flask The Thermos & the Vacuum Flask The Tin Can & the Industrialization of Food Storage Tin Cans & the Industrialisation of Food Storage

Frederic Tudor — The Ice King The Ice Harvesting Industry The Icebox Era Nicolas Appert and the Hermetic Sealing Discovery Peter Durand and the Tin Can The American Canning Industry The Botulism Risk in Early Canning The Mason Jar and Home Canning Democratization The Home Refrigerator The Pioneers of Mechanical Refrigeration The Science of Mechanical Refrigeration The Transformation of the Meat Industry Active Packaging Clarence Birdseye and the Quick-Freeze Discovery Commercial Freeze-Drying Modified Atmosphere Packaging (MAP)

Andean Chuño — Freeze-Drying at Altitude Dried Mushrooms — Umami Concentration (Shiitake, Porcini) Mediterranean Sun-Dried Tomatoes (Pomodori Secchi) Middle Eastern Dried Apricots & Qamar al-Din (Apricot Leather) Native American Camas & Berry Drying Pemmican & Travel Food Scandinavian & Icelandic Wind-Dried Fish (Stockfish & Harðfiskur) The Dried Chile Transformation (Ancho, Guajillo, Chipotle & Beyond) The Science of Drying — Water Activity, Browning & Flavor Transformation Turkish & Greek Sun-Dried Figs

Temperature and the Cold Chain The Oxygen Relationship: Aerobic and Anaerobic Spoilage The Spoilage Organism Taxonomy Water Activity (aw): The Master Variable Botanical and Mineral Rodent Deterrents The Cat: Domestication Through the Grain Store The Raised Granary The Staddle Stone and Anti-Climb Baffle Botanical Insect Repellents in Grain Storage Diatomaceous Earth and Inert Dusts Fly Control and the Meat Larder Insect-Excluding Fabrics and Grain Sacks The Grain Weevil Beneficial and Harmful Molds Ergot and Ergotism Surface Mold Management and Rind Washing Humidity Management in Storage Korean Onggi and Earthen Food Storage Naturally Antifungal and Repellent Materials: Cedar and Hinoki The British Tithe Barn The Japanese Kura The North American Corn Crib

Dashi in Dry Storage: Kombu and Katsuobushi Hatcho Miso and the Stone-Weighted Cedar Vat The Chinese Dijiao Underground Pit The Chinese Dried-Goods Shop and the Preserved-Ingredient Pantry The Japanese Kura Storehouse The Korean Jangdokdae and the Onggi Courtyard The Sichuan Paocai Jar and the Water-Sealed Rim The Tsukemono System and the Living Nukadoko