Pickling, salting, smoking and canning are techniques that have been around for ages to preserve foods. For many, the process of preserving food is a necessity; for others, it’s a tradition that’s been passed down from generation to generation. Although the majority of practitioners would probably call themselves something other than a scientist, there is definitely a science (and art) behind the process of food preservation.
What do you think are among the most important food discoveries that involved chemistry? What chemistry principles are at play? How would you explain your response to a non-scientist?
(You know the responses to this thread could be a great conversation starter at that upcoming holiday party )