While preservatives may have a bad nutritional rap, the truth is that these substances allow seasonal food to be consumed throughout the year, and in areas where it would otherwise be unavailable.
Methods of food preservation such as salting, drying, and smoking have been practiced for millennia, while others have been made possible on a commercial scale by technological advances such as freezing and pasteurizing.
This program takes a look at the how and why of food preservation, covering a variety of techniques and explaining the differences between natural and artificial preservatives.
In English, with English-language captions. Viewing time: 20 minutes. 2012.
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