Smoking
Smoking is used to lengthen the shelf life of perishable food items. This effect is achieved by exposing the food to smoke from burning plant materials such as wood. Most commonly subjected to this method of food preservation are meats and fish that have undergone curing. Fruits and vegetables like paprika, cheeses, spices, and ingredients for making drinks such as malt and tea leaves are also smoked, but mainly for cooking or flavoring them. It is one of the oldest food preservation methods, which probably arose after the development of cooking with fire.
Read more about this topic: Food Preservation
Famous quotes containing the word smoking:
“Technological innovation has done great damage ... to eating habits. Food is now available in such unpleasant forms that one frequently finds smoking between courses to be an aid to digestion.”
—Fran Lebowitz (b. 1950)
“As an example to others, and not that I care for moderation myself, it has always been my rule never to smoke when asleep, and never to refrain from smoking when awake.”
—Mark Twain [Samuel Langhorne Clemens] (1835–1910)
“If an addict who has been completely cured starts smoking again he no longer experiences the discomfort of his first addiction. There exists, therefore, outside alkaloids and habit, a sense for opium, an intangible habit which lives on, despite the recasting of the organism.... The dead drug leaves a ghost behind. At certain hours it haunts the house.”
—Jean Cocteau (1889–1963)