Before the modern era of solid chemicals and preservatives, various processes were used throughout history to accomplish longer-lived foods. Examples include salting or dehydrating meats, combining fruits and sugar to make jams, and making dairy into cheese. For vegetables, the process of using salts, sugars, and vinegar for preservation is called “pickling.” The most enigmatic example of pickling we see are pickled cucumbers, which, in the English-speaking world, are colloquially called “pickles.” In creating a dish that would showcase the scientific concepts of food, the following research focuses on the process of making our own pickles.
Publisher
Food-FueledNotes
Food-Fueled is an undergraduate research journal centered around food-related topics as an extension of American University’s RECIPES project. Funded by the National Science Foundation, RECIPES brings together over 40 researchers working at 15 institutions in order to advance the science needed to make our wasteful food system more sustainable, equitable, and resilient. Food-Fueled aims to publish works on food-related issues ranging from policy to food science, to personal narratives about the influence of food, nature, and agriculture.
This work was supported by NSF Grant # 2115405 SRS RN: Multiscale RECIPES (Resilient, Equitable, and Circular Innovations with Partnership and Education Synergies) for Sustainable Food Systems. Findings and conclusions reported within Food-Fueled are those of the authors and do not necessarily reflect the views of the National Science Foundation.
All journal content can be found at the following website: https://edspace.american.edu/foodfueled/
