Vom Dörrgestell zur Tiefkühltruhe - Die Geschichte der Lebensmittelkonservierung

from Radiowissen · host Renate Ell

Dörrobst, Räucherfleisch, Eier in Kalkmilch, Karotten in Sand, Sauerkraut im Tonkrug: Vorräte mussten einst ohne Kühlung bis zur nächsten Ernte halten, sonst drohte Hunger. Heute wird eingekocht und eingefroren - oft um Überfluss zu bewältigen.

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This episode was published on March 18, 2026.

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