Before refrigeration, most food was heavily salted. Many of these salted foods have persisted, such as sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon. We still eat these things because we like them. But they are no longer the mainstay of our diet.

In this quote, Mark Kurlansky reflects on how the preservation of food has evolved over time. He highlights how, before the advent of refrigeration, many foods were heavily salted to prevent spoilage and extend their shelf life. Foods like sauerkraut, pickles, cured anchovies, cheese, salted butter, ham, corned beef, sausage, and bacon were staples of the diet, as they could be preserved for long periods without refrigeration. The necessity of these preserved foods made them integral parts of daily meals in the past.

Kurlansky emphasizes that these salted foods have persisted in modern diets, even though the need for preservation is no longer as pressing. We continue to enjoy these foods not because they are necessary for survival, but because we like them. Their lasting presence in our diets reflects both tradition and taste, as well as the influence of historical eating habits that have carried over into modern food culture.

The quote also points to how the development of modern refrigeration has changed the way we consume food. With the ability to store perishable items at a consistent temperature, the reliance on salted or preserved foods has decreased. However, these foods continue to be enjoyed for their flavors and the cultural connection they provide, even if they are no longer the primary foods in our daily consumption.

Ultimately, Kurlansky’s quote underscores the evolution of food preservation methods and how they have shaped the foods we eat today. While refrigeration has reduced the need for heavy salting, these preserved foods continue to be part of our diets, beloved not just for their practical value but for the rich flavors and traditions they represent.