Before your next trip to the supermarket, read Sue Shephard鈥檚 Pickled,
Potted and Canned. The shelves will look quite different once you discover
why the invention of the sausage was essential to the conquests of Imperial Rome
and how Carnation Milk fuelled the Klondike gold rush. All this delightful
collection of stories lacks is some real science to explain how all these
methods of food preservation work. Published by Headline, 拢15.99, ISBN
0747223343.
More from New Scientist
Explore the latest news, articles and features
Technology
Test moderators use AI-generated writing to judge literacy standards
News
Mind
THC in cannabis may reduce nightmares in people with PTSD
News
Environment
Fishers detonate a bomb every hour on one Indonesian coral reef
News
Environment
How bad is the UK drought and how long will it continue?
News
Popular articles
Trending New Scientist articles