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    Bay salt in seventeenth-century meat preservation: how ethnomicrobiology and experimental archaeology help us understand historical tastes by Grace E. Tsai, Robin C. Anderson, Jackie Kotzur, Erika Davila, John McQuitty, Emelie Nelson, Marieke M.A. Hendriksen, Alexander Wragge-Morley

    Published 2022-01-01
    “…Rock salt is dug out of the ground’, wrote Charlotte Mason in The Lady's Assistant (1775), one of the most comprehensive eighteenth-century cookbooks. …”
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