Christina Ward teaches notoriously raucous preservation classes and serves as a volunteer mentor to urban farmers, small-scale food producers, and question answerer for people all over the country trying to save their pickles from disaster. Her work focuses on the history the foods we eat and the stories of the people who make that food taste good. She is a contributing writer to Serious Eats, resident food expert for Fox6 Real Milwaukee (television), and former columnist for Edible Milwaukee. She has also written for Remedy Quarterly, Put An Egg On It!, and The Milwaukee Journal Sentinel.
"Able to connect to history, culture, anthropology, outsider art,
and renegade music, Christina Ward is the Greil Marcus of food."
Desiree Pointer Mace, author of Teacher Practice Online: Sharing
Wisdom, Opening Doors on Preservation-The Art and Science of
Canning, Fermentation and Dehydration
"With its deeply researched advice, some historical background
about food preservation and recipes--from garlic jelly and mak
kimchi to spicy Guinness Stout mustard and green tomato pie
filling-- Preservation is a treasure." Edible Door Magazine on
Preservation-The Art and Science of Canning, Fermentation and
Dehydration
"The book is flawlessly arranged, with careful summaries of the
material and cautionary tales: After all, we are dealing here with
matters of potential sickness, life and death. But the reader never
feels daunted - preservation is a social process, like all labor,
and Ms. Ward gives you the confidence to begin with the clearest
possible step-by-step instructions. And it is also a very funny
book. Even if you never pickle a single tomato, Preservation not
only preserves the mind but spikes it with a healthy dose of
vinegar and the sweetness of a nightjar's song." CounterPunch
Magazine on Preservation-The Art and Science of Canning,
Fermentation and Dehydration
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