Keeping food longer

Video interview with Nicole Anne Gagnon about preserves.
Duration: 01:10
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Nicole Anne Gagnon, head chef and instructor at the Institut de tourisme et d’hôtellerie du Québec (ITHQ), speaks into the camera


Like in most cultures, it was once very common to make preserves. They were prepared throughout the year as the products came into season. Vegetables, fruits, meats and smoked, salted and marinated fish were all preserved in different ways. People made marinades, like fruit ketchups and pickled beets, and Bas-du-Fleuve salted herbs.



With industrialization and, of course, better refrigeration methods, people made fewer preserves. Today, we tend to preserve foods by freezing them. And women joined the labour force, so time-consuming preservation methods began to seem a little old-fashioned.



As we’ve become more conscious of ecological issues and refrigeration techniques have improved, young city dwellers especially are revisiting the more traditional techniques in an effort to eat healthier. 

Today, fresh and frozen products are available year round, and we tend to forget how important preservation used to be. Nicole Anne Gagnon explains how the techniques evolved over the years.