Les vents secs et la conservation des viandes

Abstract : Is it possible to link weather conditions and geographic distribution of methods of preserving meat ? This paper attempts to list, to analyse and to map all the links between dry winds (foehn) and dried meat specialities around the world. We hypothesize that foehn flows, which can interfere at different scales, may introduce subtle variations in the global distribution of ancestral techniques of preserving meat, that follows climate zones (from sun drying to freezing). But the development of industrial drying or smoking techniques allows production to be carried out independently of weather conditions, so that the link between weather and air-dried meat specialities is now weak.
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https://halshs.archives-ouvertes.fr/halshs-01477073
Contributor : Vincent Moriniaux <>
Submitted on : Sunday, February 26, 2017 - 9:54:47 PM
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Vincent Moriniaux. Les vents secs et la conservation des viandes. Becker Karin, Moriniaux Vincent, Tabeaud Martine (dir.). L’alimentation et le temps qu’il fait,, Hermann, p. 245-256, 2015, 9782705690472. ⟨http://www.editions-hermann.fr⟩. ⟨halshs-01477073⟩

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