Local producers teach Ammanites food preservation methods
Mouneh food programme features some of the main food preservation techniques including salting, pickling, sugaring, drying, fermenting and roasting.
Food preservation is one of the best ways to show the movement of heritage from the old times until now,” said Shermine Sawalha, curator of “Mouneh: The art of Preservation” food programme organised as part of Amman Design Week.
“We are at a time of mass production where people just buy food products without knowing anything about how they are made or where they come from,” Sawalha told The Jordan Times at the ADW, adding that the food programme was an attempt to shed light on the variety of food preservation methods.
Taking the visitors on a journey through the history and customs of food preservation used in Jordan, Mouneh features some of the main conservation techniques including salting, pickling, sugaring, drying, fermenting and roasting.
“Most of those techniques originate from the Levantine region, where locals needed to preserve their harvests from going to waste,” the curator noted, citing the intrinsic link between food preservation and crafts.
Read the full article by Camille Dupire via The Jordan Times.
[Photo by Franx' | Flickr]
