San Francisco has always been an arbiter of California culture, as true as it was today a century ago. It has its own specialties and unique yeast bread, where the steam beer was born, and its essence of the Pacific Ocean, making San Francisco a place to enjoy delicious seafood. There are some very specific areas, such as the Pacific Crab.
California itself is a vast agricultural country that supplies fresh vegetables and fruits to the rest of the country, and is certainly the largest wine producer in the United States. Little-known is that in an era when trucks and trains cannot be refrigerated, San Francisco played an important role in promoting food exports through cans.
The preservation of canned food and food is taken for granted, and canned food is generally considered to be less fresh. But this is not always the case. The history of food preservation in tin cans or mason jars dates back to 1795, when the French army, at the request of Napoleon himself, offered incentives for any method of preserving food in a long-term military march. And activities. An inventor named Nicolas Appert suggested sealing the food in a metal container and then pasteurizing it by raising the temperature of the sealed food enough to kill any microorganisms in it. The system operated and was tested with the French Navy in 1806. Appert won the award in 1810.
By the early 1920s, New York and California had begun to use intubation, and Robert Ayers established the first American canning factory in Manhattan in 1812. By 1888, Max Ams invented the double seam, creating a modern hermetic seal, and we know canned food today. This is a cylinder made of anodized steel with double seams at both ends. Therefore, sealed cans do not require soldering, which is often a source of contamination and lead poisoning.
Although yak was used by various militia throughout the 19th century, it was more necessary than not because the food tasted better, and it took some time to inform the canned food sold in the nearby grocery store story. It was not widely used by the public until the late nineteenth century, especially in California, where fresh vegetables and fruits were available throughout the year. Cooks on the West Coast generally believe that canned products are not as good as fresh produce, but this situation began to change in 1916, when a socialite and chef in San Francisco became an outspoken daring advocate as a way to increase the variety of everyday meals.
Sarah M. Williamson is a wealthy single woman from San Francisco born in 1878. In her thirties, she had a large group of friends who lingered across the continent; she knew every important family west of the Mississippi River. Therefore, her views are very influential.
"Why is the canned product banned?" she wrote in 1916. "Especially in this state, the most delicious fruits, vegetables and meat are in jars? Fine dishes can be made from cans," she adds. "Those who have no canned food experience or who think they are unhealthy have made a terrible mistake. Sliced canned tomatoes are also good in salads. A can of oxtail soup for gravy cuts the next day's meat into stew and turns into stew. It is also a fancy barbecue that foodies like."
Business vomiting was relatively new in 1916, and commercial success may have been successful. Although California is the source of canned food in the East, local chefs believe that their best for fresh food far from there is simply not available. A voice like Sarah Williamson helped reverse this view, and it was she who realized that canned food was always better than old food, and that in the early days before refrigeration, this had already left too much in the storeroom. day.
Sarah Williamson established relationships with many celebrities at the time. For example, she found that the famous writer Jack London was very particular about the way he liked to cook rice. She persuaded Jack London's wife to be separated from her husband's favorite recipe, which she published in local newspapers.
Sarah Williamson was not a memorable figure in the 21st century, although she apparently played a role in San Francisco's culinary history, sometimes affecting California's taste and culture, as she was in the second What has been done for ten years. A technique of the twentieth century was new at the time, but it was still suspected by many housewives. In fact, it was sometimes regarded as unhealthy. California in 1916 has just begun to develop its modern place, culture and atmosphere, and a large amount of food will help California become a huge exporter of the United States and even the rest of the world.
Orignal From: San Francisco socialite Sarah Williamson helped promote canned food in 1916
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