Jan62014
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This week we follow up on the invention of canning, the French/Napoleon contest, and the differences between canning and fermentation.
Show notes:
| [Ideas in Ideas 2.0 Workshop | EL Ideas](https://elideas.com/ideas-in-ideas-2-0/) |
| [Kimchi Crepes | Ideas in Food](https://blog.ideasinfood.com/ideas_in_food/2013/12/december-28-2013.html) |
| [Chefology: There Might Be Bacteria in Your Artisan Sea Salt | Boston Magazine](https://www.bostonmagazine.com/restaurants/blog/2013/12/23/chefology-bacteria-sea-salt/) |
| [Chemistry: A festive ferment | Nature](https://www.nature.com/nature/journal/v504/n7480/full/504372a.html) |
| [The Beard Beer | Rogue Ales](https://rogue.com/store/products/The-Beard-Beer.html) |
| [History of Canning | Canned Food](https://www.cannedfood.org/files/library/pdfs/History-can.pdf) |
Canning: A History of Canned Foods & Canning
| [The Art Of Preserving All Kinds Of Animal And Vegetable Substances For Several Years (1811) | Amazon](https://www.amazon.com/exec/obidos/ASIN/1437069959/fermup-20) |
| [Pressure Cooker PSI FAQ: the stuff you didn’t think to ask | hip pressure cooking](https://www.hippressurecooking.com/pressure-cooker-psi-faq-the-stuff-you-didnt-think-to-ask/) |
Canning food, from Napoleon to now
Who Made That Mason Jar? - NYTimes.com
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