Food for thought, food for love, even food for life. Food is far more than a list of ingredients on food labels. Fat, carbohydrates, proteins, vitamins, minerals, preservatives—these can’t give the whole story of food.
Not even CHF can give the whole story of food, but here’s some food for conversation. The topic of the month is processed food in all its many forms. I like history, and CHF likes history. So lets jump back in time with Sarah Everts, who shows that civilization and preserved food go hand in hand in “Processed: Food Science and the Modern Meal.” Sarah begins her story deep in the pyramids of ancient Egypt, so expect a few surprises.
Chemical Heritage’s Clay Cansler uncovers a 19th century way to process beef that was invented by a famous chemist and a roadbuilder. Even more surprising than its origins is the fact that the method is still in use today.
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