Before your next trip to the supermarket, read Sue Shephard’s 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, £15.99, ISBN
0747223343.
To continue reading, today with our introductory offers
Advertisement
More from 91av
Explore the latest news, articles and features
Comment
The best new popular science books of May 2026
Culture
Environment
Robin Wall Kimmerer's Braiding Sweetgrass is still an essential read
Culture
Humans
A lost ancient script reveals how writing as we know it really began
Features
Comment
Why I explore our inevitable love for robots in my novel Luminous
Culture
Popular articles
Trending 91av articles
1
Red-light therapy does have health benefits but not the ones you think
2
Woman in cancer remission without treatment in highly unusual case
3
Man destined for Alzheimer's may have been saved by accidental therapy
4
Where has the deadly hantavirus come from and how does it spread?
5
PCOS postpones perimenopause and allows pregnancies at older ages
6
Hantavirus outbreak will not cause a covid-style pandemic, says WHO
7
A lost ancient script reveals how writing as we know it really began
8
The 50-year quest to create a quantum spin liquid may finally be over
9
300-year-old experiment could become world's best dark matter detector
10
We have figured out a new way to send messages into the past
