PL EN


2016 | 22 |
Article title

Między etnografią a archeologią doświadczalną, czyli o smaku świątecznych szynek

Content
Title variants
PL
Between ethnography and archeology: experimental, or flavored Christmas hams
Languages of publication
Abstracts
EN
One of the main problems of living human was food storage. The biggest problem was with perishable meat. So, in order to keep meat in good condition, people dried or smoked it. Smoking is a method of preserving food: meat, meat products, fish, cheese, malt, etc. by smoke. As a result of this process foods acquire a specific aroma, taste and color of the surface. The construction of the smokehouse was developed in the Middle Ages, and since then, in principle, it has not changed. The device consists of a smoking chamber, furnaces and runner smoke from the furnace to the smoking chamber. Sometimes, in the old homes, smokehouses were built directly into the chimney stove that heated the house. Then there was a description of the process of preparing homemade smoked hams. These activities included the preparation of a couple of hams. The first stage is salting. Then smoking takes place in a specially prepared smokehouse by means of smoke of plum and cherry wood.
Keywords
Year
Volume
22
Physical description
Dates
published
2016
References
Document Type
Publication order reference
Identifiers
URI
http://hdl.handle.net/11089/29737
YADDA identifier
bwmeta1.element.hdl_11089_29737
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