annastudentblog2025

Sausages, like many preserved goods, are much easier to make than one would expect. This process took about 1.5 hours to make including preparation and cleaning. However, it is important to keep in mind that making sausages alone would be more challenging than with others. These sausages were made with the helping hands of Ririko, Rita, and me.   Archeological findings show that next to fish, beef was most used in Scandinavian cuisine, followed by mutton and pork (Serra, D., Tunberg, H., 2013). Nevertheless, the slower decomposition of cattle bones compared to those of other animals leads to their prevalence in archeological remains and possibly skewed numbers (Serra, D., Tunberg, H., 2013). Having said that, when looking for which meat to use from the store we settled on pork, as it is the cheapest one that we could afford as students. I personally believe that could also be considered as something connected to the past, since looking back on history, fish was most widely availab...

As a child, I remember going to the forest and to our garden with my family to pick various berries, and then sitting for hours next to my mother, watching, how she turned the sour black currant into something magical. Having grown up in the Soviet Union, preservation was always very important to my mother. To this day, I can still go to our basement and find hundreds of jars filled with a great selection of preserved food. This extends to many families throughout the world, due to the abundance of fruits during harvest time. It has been a pivotal question since the dawn of man, to somehow preserve the food one has.  (Tannahill, 1973) It has been achieved through different means: early humans in colder climates stored their food in secret places (Tannahill, 1973), while in later times, drying meat also became a common practice (Ryslett, 2025). Preparing marmalade is a later discovery, requiring a sweet agent like sugar or honey to produce it, which was not readily available fo...