Sun-drying
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle Eastern regions."Historical Origins of Food Preservation". Accessed June 2011. Water is traditionally removed through by using methods such as air drying, sun drying, smoking or wind drying, although today electric [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Fish Drying In The Sun Poisson Seche Madagascar
A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can be grouped into the more basal (phylogenetics), basal jawless fish and the more common jawed fish, the latter including all extant taxon, living cartilaginous fish, cartilaginous and bony fish, as well as the extinct placoderms and acanthodians. In a break to the long tradition of grouping all fish into a single Class (biology), class (Pisces), modern phylogenetics views fish as a paraphyletic group. Most fish are ectotherm, cold-blooded, their body temperature varying with the surrounding water, though some large nekton, active swimmers like white shark and tuna can hold a higher core temperature. Many fish can communication in aquatic animals#Acoustic, communicate acoustically with each other, such as during courtship displays. The stud ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Stockfish
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Over the centuries, several variants of dried fish have evolved. The ''stockfish'' (fresh dried, not salted) category is often mistaken for the ''klippfisk'', or salted cod, category where the fish is salted before drying. Salting was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe. Stockfish is cured in a fermentation process where cold-adapted bacteria matures the fish, similar to the maturing process of cheese. In English legal records of the medieval ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Biltong
Biltong is a form of air-dried, cured meat which originated in Southern Africa. Southern African countries include South Africa, Zimbabwe, Namibia, Zambia, Malawi, Botswana, Lesotho and Eswatini. Various types of meat are used to produce it, ranging from beef to game meats such as ostrich or kudu. The cut may also vary being either fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is related to beef jerky, as both are spiced, dried meats; however, the typical ingredients, taste, and production processes may differ. Biltong is air-dried, which gives it a unique texture and flavor, whereas jerky is heated to at least . The word "biltong" is from the Afrikaans ("buttock") and ' ("strip" or "tongue"). Origins Meat preservation as a survival technique dates back to ancient times. Meat can be preserved by curing it in salt, brine, or vinegar as well as saltpetre (potassium nitrate). Potassium nitrate kills ''Clo ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Bresaola
Bresaola is air-dried, salted beef (but it can also be made of horse, venison, and pork) that has been aged two or three months until it becomes hard and turns a dark red, almost purple colour. It is made from top (inside) round, and it is lean and tender, with a sweet, musty smell. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy The Lombardy Region (; ) is an administrative regions of Italy, region of Italy that covers ; it is located in northern Italy and has a population of about 10 million people, constituting more than one-sixth of Italy's population. Lombardy is ... region. The word comes from the diminutive of Lombard (' braised'). Serving As an appetiser ( antipasto), bresaola is usually sliced paper-thin and served at room temperature or slightly chilled. See also * List of dried foods * List of smoked foods Notes References External links Consorzio tutela Bresaola della Valtellina Protected Geographical Status Con ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Parma Ham
Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected status, but the most prized are ''Prosciutto di Parma'' DOP, from Emilia-Romagna, and ''Prosciutto di San Daniele'' DOP, from Friuli-Venezia Giulia. Unlike speck ( Speck Alto Adige) from the South Tyrol region, prosciutto is not smoked. There is also a tradition of making prosciutto in southern Switzerland. In Italian, ''prosciutto'' means any type of ham, either dry-cured (''prosciutto crudo'' or simply ''crudo'') or cooked (''prosciutto cotto''), but in English-speaking countries, it usually means either Italian ''prosciutto crudo'' or similar hams made elsewhere. However, the word ''prosciutto'' itself is not protected; cooked ham may legally be, and in practice is, sold as ''prosciutto'' (usually as ''prosciutto cotto'', and from I ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Food
Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, or Mineral (nutrient), minerals. The substance is Ingestion, ingested by an organism and assimilated by the organism's Cell (biology), cells to provide energy, maintain life, or stimulate growth. Different species of animals have different List of feeding behaviours, feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivore, Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through Intensive farming, intensive agricu ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Sámi People
The Sámi ( ; also spelled Sami or Saami) are the traditionally Sámi languages, Sámi-speaking indigenous people inhabiting the region of Sápmi, which today encompasses large northern parts of Norway, Sweden, Finland, and of the Kola Peninsula in Russia. The region of Sápmi was formerly known as Lapland, and the Sámi have historically been known in English as Lapps or Laplanders, but these terms are regarded as offensive by the Sámi, who prefer their own endonym, e.g. Northern Sámi . Their traditional languages are the Sámi languages, which are classified as a branch of the Uralic language family. Traditionally, the Sámi have pursued a variety of livelihoods, including coastal fishing, fur trapping, and Shepherd, sheep herding. Their best-known means of livelihood is semi-nomadic reindeer herding. about 10% of the Sámi were connected to reindeer herding, which provides them with meat, fur, and transportation; around 2,800 Sámi people were actively involved in reindeer ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Reindeer
The reindeer or caribou (''Rangifer tarandus'') is a species of deer with circumpolar distribution, native to Arctic, subarctic, tundra, taiga, boreal, and mountainous regions of Northern Europe, Siberia, and North America. It is the only representative of the genus ''Rangifer''. More recent studies suggest the splitting of reindeer and caribou into six distinct species over their range. Reindeer occur in both Animal migration, migratory and wiktionary:sedentary#Adjective, sedentary populations, and their herd sizes vary greatly in different regions. The tundra subspecies are adapted for extreme cold, and some are adapted for long-distance migration. Reindeer vary greatly in size and color from the smallest, the Svalbard reindeer (''R.'' (''t.'') ''platyrhynchus''), to the largest, Osborn's caribou (''R. t. osborni''). Although reindeer are quite numerous, some species and subspecies are in decline and considered Vulnerable species, vulnerable. They are unique among deer (Ce ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Iceland
Iceland is a Nordic countries, Nordic island country between the Atlantic Ocean, North Atlantic and Arctic Oceans, on the Mid-Atlantic Ridge between North America and Europe. It is culturally and politically linked with Europe and is the region's westernmost and most list of countries and dependencies by population density, sparsely populated country. Its Capital city, capital and largest city is Reykjavík, which is home to about 36% of the country's roughly 380,000 residents (excluding nearby towns/suburbs, which are separate municipalities). The official language of the country is Icelandic language, Icelandic. Iceland is on a rift between Plate tectonics, tectonic plates, and its geologic activity includes geysers and frequent Types of volcanic eruptions, volcanic eruptions. The interior consists of a volcanic plateau with sand and lava fields, mountains and glaciers, and many Glacial stream, glacial rivers flow to the sea through the Upland and lowland, lowlands. Iceland i ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Harðfiskur
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years. The method is cheap and effective in suitable climates; the work can be done by the fisherman and family, and the resulting product is easily transported to market. Over the centuries, several variants of dried fish have evolved. The ''stockfish'' (fresh dried, not salted) category is often mistaken for the ''klippfisk'', or salted cod, category where the fish is salted before drying. Salting was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe. Stockfish is cured in a fermentation process where cold-adapted bacteria matures the fish, similar to the maturing process of cheese. In English legal records of the medieval ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |
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Dried Fish
Fresh fish rapidly deteriorates unless some way can be found to preserve it. Drying (food), Drying is a method of food preservation that works by removing water from the food, which inhibits the growth of microorganisms. Open air drying using sun and wind has been practiced since ancient times to preserve food."Historical Origins of Food Preservation." Accessed June 2011. Water is usually removed by evaporation (air drying, sun drying, smoking or wind drying) but, in the case of freeze-drying, food is first frozen food, frozen and then the water is removed by sublimation (chemistry), sublimation. Bacteria, yeasts and molds need the water in the food to grow, and drying effectively prevents them from surviving in the food. Fish are Food preservation, preserved through such traditio ... [...More Info...]       [...Related Items...]     OR:     [Wikipedia]   [Google]   [Baidu]   |