ABSTRACT
The addition of certain substances to foodstuffs was practiced in ancient times, mostly for improving keeping properties. Salt was added to perishable foodstuffs such as meat and fish from the prehistoric ages on. Smoke curing can also be considered as the fortuitous addition of constituents to food, as wood smoke contains a number of compounds that are absorbed by the food during the smoke-curing process or are deposited onto the surface. These treatments not only prolong the shelf life of the food but also add to the flavor.
