“A Culinary Journey through Food Preservation”

Tasting History: From Microbes to Napoleon

By Rachel D. Russell | November 04, 2016
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"Tasting History" samples. Photography by Rachel D. Russell.

Tanya Brock, a culinary historian raised in Plainfield who actually knew members of the second generation of Ball Canning, educated guests at a presentation Thursday, November 3, at the Indiana Historical Society. “Tasting History” took foodies on what the Indiana Historical Society calls “a culinary journey through food preservation”, as part of it’s continuing Indiana Experience theme of Indiana preservation.

Brock discussed everything from the science underpinnings of farm-to-shelf techniques, such as microbes, moisture and lactic acid, to the types of food preservation methods available historically and today, such as dehydration, curing and pickling. Brooks even made mention of Napoleon and his importance to canning.

Jars of preserved products.
Photography courtesy of the Indiana Historical Society.

Guests experienced a slide show and presentation focusing on samples they could try as each item was being highlighted. The menu included several local items, such as sourdough and whole grain bread from Amelia’s Bread, fermented ramp kraut from Fermenti Artisan, aged cheeses like trillium and cheddar from Tulip Tree Creamery and Belgian red ale and German Hefeweizen from Bier Brewery.

You can learn more about the Indiana Historical Society and events they offer at IndianaHistory.org.

Read about the local products that were featured at this event by visiting their websites:





Tanya Brock created the home canning program at Minnetrista in Muncie. She was the founding brewster and director at Carillon Brewing Company, the nation's first producing brewery in a museum, which is located in Dayton, Ohio. She is the general manager of Fifth Street Brewpub in Ohio's only co-op brewpub.

Article from Edible Indy at http://edibleindy.ediblecommunities.com/food-thought/tasting-history-microbes-napoleon
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