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Drying out foods aided in longer preservation. This also was handy for storage.
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Salting and curing was used on meats to dehydrate and preserve for longer usage or storage.
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Humans have been controlling the fermentation process for thousands of years, primarily in the form of fermented beverages in the earliest days. Evidence of a fermented alcoholic beverage made from fruit, honey, and rice found in Neolithic China dates back to