The invention of refrigeration has reduced the importance of salt in food preservation from "summary" of Salt by Mark Kurlansky
The shift from salt to refrigeration as a means of preserving food is a significant development in the history of food preservation. Before the invention of refrigeration, salt was the primary method used to keep food fresh for extended periods of time. It was an essential commodity in almost every culture, valued for its ability to prevent food from spoiling. Salt was used in various ways to preserve food, such as curing meats, pickling vegetables, and brining fish. These methods helped people preserve food during times of abundance for consumption during times of scarcity. The reliance on salt for food preservation was so ingrained in society that it became a vital part of the economy and culture. However, with the invention of refrigeration, the importance of salt in food preservation began to diminish. Refrigeration provided a more convenient and efficient way to keep food fresh without the need for salt. It allowed for the storage of perishable items such as meat, dairy, and produce without the risk of spoilage. As refrigeration technology advanced and became more widespread, salt gradually lost its status as the primary method of food preservation. People no longer needed to rely on salt to keep their food fresh, making it less essential in daily life. This shift marked a significant change in the way food was preserved and consumed, leading to new culinary practices and preferences. While salt is still used in food preservation today, its role has been greatly reduced due to the widespread availability and affordability of refrigeration. The invention of refrigeration revolutionized the way food was stored and preserved, making salt less indispensable in the realm of food preservation.
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