The home of the history of bacon, ingredients and all technologies related to bacon curing. As always, we deal with the history of its use and the chemistry and mechanics behind its functionality.
Index
- Bacon Curing – a Historical Review
- Bacon Curing Systems: From Antiquity till now.
- Counting Nitrogen Atoms – The History of Determining Total Meat Content
- Part 1: From the start of the Chemical Revolution to Boussingault
- Part 2: Von Liebig and Gerard Mulder’s theory of proteins
- Part 3: Understanding of Protein Metabolism Coming of Age
- Part 4: The Background of the History of Nutrition
- Part 5: The Proximate Analysis, Kjeldahl and Jones (6.25)
- Part 6: The Codex
- Part 7: Connective Tissues and Gelatini
- Part 8.1: A Basic Introduction to Lipid Chemistry and the History of the Recognition of the Role of Lipids in Nutrition
- Dr. Morgan’s Arterial Injection: The Australian Connection
- Fathers of Meat Curing
- Gelatin
- JOANNE GIBSON: ON SOME OF THE ‘INVISIBLE’ PEOPLE OF EARLY CAPE WINE
- Mild Cured Bacon – Recreating a Legend
- Saltpeter, Horse Sweat, and Biltong: The origins of our national food.
- Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske
- Tank Curing Came From Ireland
- The Mother Brine
- The nitrogen cycle and meat curing
Photo Credit: Crown National