Earthworm Express

Unusual and untold stories from the world of food science, from the present and ages past.

Home
Anatomy of the pig
Artisan Curing
- BRESAOLA
- Coppa
- Coppata
- Dry Cured / Cold Smoked Bacon
- Ham
- Pancetta
- Salami
Bacon and the art of living
Big Yellow Bacon Man
Eben interviews food people
Honey – the magical super-food
Mechanisms of Meat Curing
Microbiology
My memories
Nitrate and Nitrite – their history and functionality
Pic’s history of meat processing
The Fascinating History and Use of Ascorbate
The Future of Food Processing
- Nitrite Free Bacon: Barriers against clostridium botulinum
- Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach.
The History of Bacon, Ingredients and related technologies
The Master Butcher from Prague, Ladislav NACHMÜLLNER
The Prehistory of Food
- 01. How did Ancient Humans Preserve Food?
- 02. An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agriculture Revolution
The Salt Bridge
About eben

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November 1, 2015 eben van tonder

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← The Earthworm Express

Welcome to our blog.

The main habitat of earthworms is the earth. Commonly found feasting on interesting living or dead matter. These are unusual and untold stories from the world of food science from the present and ages past.

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Bacon & the art of living: Book Format

"Bacon & the art of living" in book form

Recent Posts

Salt and the Ancient People of Southern Africa August 5, 2018
Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase July 30, 2018
Concerning the lack of salt industry in pre-European New Zealand and other tales from Polynesia and the region July 21, 2018
Searching for Salt in New Zealand July 7, 2018
An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agriculture Revolution June 3, 2018
Honey – powerful preserving and healing power (Fascinating Insights from Arabia) May 18, 2018
How did Ancient Humans Preserve Food? April 18, 2018
Carcass Sanatising March 22, 2018
Honey in cured meat formulations March 18, 2018
Joshua Penny and Khoikhoi Fermentation Technology at the Cape of Good Hope March 6, 2018
Erythorbate February 9, 2018
The Sal Ammoniac Project February 5, 2018
Listeria Monocytogenes: Understanding the enemy and plotting the defenses January 7, 2018
Listeria Monocytogenes: Its discovery and naming December 17, 2017
And then the mummies spoke! December 9, 2017
Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach. December 2, 2017
Bacon Curing – a historical review November 26, 2017
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Saltpeter, Horse Sweat and Biltong: The origins of our national food. August 11, 2017
Salt – 7000 years of meat-curing May 28, 2017
The Anglo-Boer War and Bacon: Old enemies become friends May 21, 2017
Bacon & the art of living: Chapter 5.1 Dr. Ed Polenske February 5, 2017
Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske January 15, 2017
Saltpeter: A Concise History and the Discovery of Dr. Ed Polenski October 9, 2016
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Bacon Curing – a historical review July 10, 2016
Bacon Curing – a historical review May 30, 2016
Fathers of modern meat curing May 27, 2016
The Naming of Prague Salt May 11, 2016
Eva’s Beloved Dad January 28, 2016
Concerning the Discovery of Ascorbate December 26, 2015
The Fascinating History and Use of Ascorbate December 26, 2015
7. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus November 1, 2015
6: Ladislav NACHMÜLLNER vs The Griffith Laboratorie September 27, 2015