Food preservation played a crucial role in the daily lives of Pompeiians, ensuring the availability of food throughout the year and in times of scarcity. The sources illustrate the different techniques used for food preservation, highlighting Pompeians' ingenuity and knowledge of preservation.
Importance of Preserves:
Seasonality: Agriculture in Pompeii, as we discussed earlier, was strongly influenced by seasonality. Food preservation was essential to overcome periods of scarcity and ensure a varied diet throughout the year.
Survival: Preserving represented a form of insurance against unforeseen events, such as famine or natural events that could jeopardize crops.
Preservation Techniques:
Sources describe several preservation techniques, including:
Drying: Fruits, vegetables and herbs were dried in the sun to reduce water content and prevent the growth of bacteria. Dried fruits could be eaten directly or rehydrated in water.
Salting: Meat, fish and some vegetables were preserved in salt to inhibit the growth of microorganisms. Salting was a particularly effective technique for long-term preservation.
Smoking: Smoking was a method used to preserve meat and fish by exposing them to wood smoke. The smoke gave foods a distinctive flavor and helped preserve them from decay.
Preservation in Vinegar and Brine: Vinegar and brine were acidic solutions that prevented the growth of bacteria. Olives, vegetables, and mushrooms were preserved in vinegar or brine to extend their shelf life.
Preservation in Must or Honey: Grape must and honey were used as natural preservatives for fruit. Fruit preserved in honey was a precursor to jam.
Innovations:
Glass Jars: The introduction of glass jars, as described by Columella, represented a major innovation in food preservation. The mold-made glass jars offered several advantages: they were impervious to air, did not retain odors, and could be reused.
Specific Examples:
Sources provide detailed examples of food preservation in Pompeii:
Grapes: Grapes were preserved intact by soaking them in boiled water and sealing the container with pitch and plaster.
Apples: Ripe apples were stored in wooden boxes lined with paper and sealed, while unripe apples were stored in poplar or fir sawdust.
Blackberries: Blackberry juice was mixed with cooked must and stored in glass jars along with the blackberries.
Truffles: Truffles were stored in layers in jars, separated by dry sawdust, and sealed.
Quinces: Quinces were stored in glass jars, dipped in honey.
Conclusions:
Food preservation was a fundamental art for Pompeians, who used a variety of techniques to preserve agricultural products and ensure their subsistence throughout the year. Sources highlight the importance of seasonality and the ingenuity of Pompeians in adapting preservation techniques to different types of foods.