{"id":1430,"date":"2026-03-26T09:31:07","date_gmt":"2026-03-26T08:31:07","guid":{"rendered":"https:\/\/scavengers.cat\/?p=1430"},"modified":"2026-03-26T09:32:41","modified_gmt":"2026-03-26T08:32:41","slug":"ruth-blasco-from-the-clothesline-to-the-freezer-the-history-of-food-preservation","status":"publish","type":"post","link":"https:\/\/scavengers.cat\/en\/ruth-blasco-from-the-clothesline-to-the-freezer-the-history-of-food-preservation\/","title":{"rendered":"Ruth Blasco From the Clothesline to the Freezer: The History of Food Preservation"},"content":{"rendered":"

[et_pb_section fb_built=”1″ admin_label=”section” _builder_version=”4.27.4″ background_color=”#1e1d1c” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_row admin_label=”row” _builder_version=”4.16″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”|auto|13px|auto||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_image src=”https:\/\/scavengers.cat\/wp-content\/uploads\/2026\/03\/urn_ard_image_89c8e0282c87541c.jpg” title_text=”urn_ard_image_89c8e0282c87541c” _builder_version=”4.27.4″ _module_preset=”default” box_shadow_style=”preset4″ box_shadow_horizontal=”5px” box_shadow_vertical=”5px” box_shadow_color=”#FBB468″ global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_image][et_pb_text admin_label=”Text” _builder_version=”4.27.4″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n

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Dried fruit, smoked meat, eggs preserved in limewater, carrots stored in sand, sauerkraut in a clay pot: supplies had to last without refrigeration until the next harvest\u2014otherwise, famine threatened. Today, food is preserved through canning and freezing, often to manage surplus.<\/p>\n

Credits:
Author: Renate Ell
Editor: Thomas Morawetz
Director: Irene Schuck
Technical Director: Monika Gseanger
Speakers: Susanne Schroder, Carsten Fabian, Gudrun Skupin
Interviews with: Ruth Blasco, archaeologist, Institut Catal\u00e0 de Paleoecologia Humana i Evoluci\u00f3 Social (IPHES); Dr. Constanze H\u00f6pken, archaeologist, State Office for Monument Conservation of Saarland; Prof. Dr. Uwe Spiekermann, historian of consumption, Hanover.<\/p>\n

Suggested links:
Constanze H\u00f6pken: \u201cFood Preservation in Antiquity: Scientific Foundations and Historical-Archaeological Sources\u201d
https:\/\/www.verlagdrkovac.de\/open-access\/7300\/05._Hoepken._Konservierung_von_Lebensmitteln_in_der_Antike.pdf<\/use><\/svg><\/span><\/a><\/p>\n

Prehistoric deer bones may offer the earliest evidence of ancient food storage
https:\/\/www.smithsonianmag.com\/smart-news\/prehistoric-deer-bones-may-offer-earliest-evidence-ancient-food-storage-180973313\/<\/use><\/svg><\/span><\/a><\/p>\n

Uwe Spiekermann: \u201cArtificial Food. Nutrition in Germany from 1840 to the Present\u201d
https:\/\/uwe-spiekermann.com\/wp-content\/uploads\/2024\/05\/spiekermann_2018_kuenstliche-kost.pdf<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Listen here<\/a><\/div>\n

 <\/p>\n<\/div>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

Dried fruit, smoked meat, eggs preserved in limewater, carrots stored in sand, sauerkraut in a clay pot: supplies had to last without refrigeration until the next harvest\u2014otherwise, famine threatened. Today, food is preserved through canning and freezing, often to manage surplus. Credits:Author: Renate EllEditor: Thomas MorawetzDirector: Irene SchuckTechnical Director: Monika GseangerSpeakers: Susanne Schroder, Carsten Fabian, […]<\/p>\n","protected":false},"author":5,"featured_media":1435,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"\n

<\/p>\n\n\n\n

\ud83d\udcc5 Aired:<\/strong> June 29, 2025
\ud83c\udfa7 Duration:<\/strong> 55 minutes<\/p>\n\n\n\n

Dr. Jordi Rosell<\/strong>, archaeologist, professor at the Universitat Rovira i Virgili, and researcher at IPHES-CERCA<\/strong>, joined the science program Diga-li ci\u00e8ncia<\/em> for a special episode on human evolution. He was joined by researchers Laura Mart\u00ednez<\/strong> (UB) and Marta Pina<\/strong> (ICP-UAB).<\/p>\n\n\n\n

The episode explores how archaeology, biology, and paleontology help reconstruct our evolutionary past, using fossil remains and comparative studies with other primates.<\/p>\n\n\n\n

An insightful and accessible conversation that brings cutting-edge research to a broad audience.<\/p>\n\n\n\n

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Listen here<\/a><\/div>\n<\/div>\n","_et_gb_content_width":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general"],"acf":[],"yoast_head":"\nRuth Blasco From the Clothesline to the Freezer: The History of Food Preservation - Scavengers ERC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/scavengers.cat\/en\/ruth-blasco-from-the-clothesline-to-the-freezer-the-history-of-food-preservation\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ruth Blasco From the Clothesline to the Freezer: The History of Food Preservation - Scavengers ERC\" \/>\n<meta property=\"og:description\" content=\"Dried fruit, smoked meat, eggs preserved in limewater, carrots stored in sand, sauerkraut in a clay pot: supplies had to last without refrigeration until the next harvest\u2014otherwise, famine threatened. 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