ABSTRACT
Food preservation has mainly been studied as part of the development of the industrialized food chain and the mechanization of household work in the nineteenth and twentieth centuries. As a result, the invention of appertization (the bottling or canning of foodstuffs by means of boiling or pressure cookers) and the application of artificial cold (refrigerated storage and freezing) have captured a great deal of scholars' attention. 2 In Belgium, little research has been conducted on food preservation techniques; it has not gone further than chronologically pinpointing the main preservation practices and the introduction of innovative techniques in the nineteenth and twentieth centuries. 3
