Enrique Granados

Roman Inventions

Today in many European cuisine and some Latin American cuisine is very common to see smoked food, salted, and dried food, but is not very known where these techniques were invented or developed. The Romans were the ones who developed these techniques for preserving the food.

Smoking

 A site exists near the River Bann in Ireland, which is thought to have been a summer fishing camp. The site bears the remains of several hearths over which their fish are thought to have been smoked. Smoking not only dries the food, but also adds formaldehyde, which acts as a preservative to the process. Comparative evidence also indicates that the Romans probably utilized smoking. Today we use smoking to smoke beef, ham, and bacon. In the Mexican cuisine some peppers are smoked to make excellent sauces.

Drying

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In Roman times, drying on a large scale probably relied on sun and wind. One method of drying fish, which was used by the ancients, was to cut them in half and suspend them on ropes to dry in the sun. Often, however, drying was combined with salting to preserve foods. In Mexican and American cuisine drying is still used to preserve beef and to change the flavor of the meat.

Salting

The use of salt was an important and well-documented means of preservation for the Romans. The Romans produced some salt by evaporating seawater in earthenware vessels, and ...

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