부산대학교 도서관

Curing meat is not only the oldest method of preserving it but the best. Moreover, the process celebrates heterogeneity in a way that no other culinary practice does. However, over the last 100 years, as food production in the West, especially the U.S. and Great Britain, has become more industrialized and the population has become more urban, cured and dried products have become more difficult to find. Given a choice, however, consumers vote with their palates: there is no competition between an artisan-made sausage taken down from a butcher's ceiling and a shrink-wrapped salami from a supermarket shelf.