San Francisco has constantly been an arbiter of California lifestyle, and this become as real a century ago as it is nowadays. It is home to its own forte delicacies in addition to a unique type of sourdough bread, the region where steam beer become Dosenobst Brot aus der dose born, and its proximity to the Pacific Ocean has given San Francisco a well-earned reputation as a place where delicious seafood can always be had, some quite precise to the location, consisting of Dungeness crab.
California itself is a large agricultural country that offers the relaxation of the united states with clean veggies and fruit, and of route it’s miles America’s biggest producer of wine. What is much less recognized is that San Francisco played an important role in promoting the export of food via canning in an generation while it became now not possible to refrigerate vans and trains.
Canning and the maintenance of meals is something we take as a right now, and canned foods are regularly seemed as not so good as sparkling. But this became not always the case. The history of meals preservation in tin cans or mason jars is going back all to the manner to 1795 when the French navy, on the behest of Napoleon himself, provided a reward to everybody who should provide you with a method of maintaining food on long navy marches and campaigns. An inventor came ahead named Nicolas Appert who cautioned sealing meals in steel bins after which pasteurizing them with the aid of raising the temperature of the sealed meals high enough to kill any microorganisms within. The gadget worked and changed into proven on a check with the French army in 1806. Appert walked away with the prize in 1810.
By the early 1820s, canning had taken preserve in New York and in California, with Robert Ayars setting up the primary American canning manufacturing facility in Manhattan in 1812. By 1888, double seams were invented by way of Max Ams, developing the contemporary, hermetic seal that we realize in canned meals merchandise today. This is the kind of can with a cylindrical frame made with anodized metal, with the two ends connected using a double seam. The sealed can accordingly did not want to be soldered, which became often a source of infection and lead poisoning.
Though canning became utilized by diverse militaries throughout the 1800s, that become carried out extra out of necessity than because the meals tasted higher, and it took a while for the perception of canned meals on the market in community grocery testimonies to take hold. It become now not until later within the nineteenth century that it came into wellknown use by way of the general public, specially in California where sparkling vegetables and fruit had been to be had yr round. Cooks on the West Coast commonly appeared canned merchandise as not as good as fresh produce, however this began to trade in 1916 whilst a San Francisco socialite and chef have become an outspoken advocate of canning as a way of growing the type of ingredients available in normal dining.
Sarah M. Williamson become a wealthy San Francisco single woman, born in 1878. By her mid-thirties she had a extensive circle of buddies stretching throughout the continent; she knew each vital circle of relatives West of the Mississippi. As such, her views had been influential.