Book Description

"The overall goal of this thesis project was to identify possible gaps in knowledge about food preservation and storage in a sustainable food system. The project was a result of many months of both documented and undocumented academic observations and various field experiences as farm volunteer and an assistant. These experiences were combined with an analysis of the role of season extension and local provisions as tools to restructure the food system, and added up to a project that provides opportunities to observe and learn about consumer and grower perceptions and knowledge about fresh vegetables versus preserved vegetables. Natural food preservation as an innovative tool for season extension production and to foster understanding of natural food preservation concepts as critical components of a sustainable food system was examined in this project. Traditional food preservation as a tool for increasing food access and a possible strategy for season extension was explored. Historic and cultural knowledge transmissions as concepts in food preservation, employing both historic standpoints and compared to the current trends in the United States were assessed. From a macro level, food preservation was examined at a global perspective with critical examination of different methods over time to identify energy efficiency, at minimum cost and minimum environmental impact based on how food preservation supported preindustrial food systems. Dehydration, fermentation, natural cold storage and canning methods all offered different ways of thinking about the history and culture of food preservation. The second component of the project incorporated the most sustainable preservation method in developing a course "Sustainable Food Preservation" to reintroduce the indigenous food preservation and as a strategy for season extension production. The proposed course, documents: Food Preservation Pre-Implementation Plan, Course Syllabus, Course Evaluation and Weekly Activities are listed Appendix C. " -- Introduction.