Effect On The British Invasion Bands History Essay

 

Throughout history, there have been a great number of instances where certain aspects of the time period had an effect on art forms of the time. A good example of this is how the decade the 1960’s affected the British Invasion rock and roll groups. There were a great number of historical events that occurred during the 1960’s, both positive and negative. One event that had already been taking place for five years before the decade even began was the Vietnam War, which was a violent conflict that pitted the United States and South Vietnam against the Communists of North Vietnam. The war began due to North Vietnam’s efforts to unite itself with South Vietnam, thus making South Vietnam Communist. The United States did not want Communism to spread in Asia any more than it already had, so eventually the United States entered the war. The war was unsuccessful, however, since the United States troops were not prepared for the Vietnamese climate conditions and the guerrilla warfare tactics of the North Vietnamese.

While these major historical events were going on, rock and roll had just begun to take off. Although rock and roll didn’t truly reach its creative peak until the 1960’s, the genre actually grew and became popular in the 1950’s. Rock and roll in itself has been thought by some to be simply a combination of country music and rhythm and blues. This is not the case, however, as the original ideas of rock and roll were in place for a long time, although it did not become a whole separate genre until the mid 1950’s. Probably the biggest influence on how rock and roll became so popular is Elvis Presley. Following his influence, artists such as Little Richard, Buddy Holly, and Chuck Berry started what was called rock and roll’s golden era. It wasn’t until the mid 1960’s that rock and roll had another wave of change comparable to this one.

The British Invasion was a musical movement, which consisted of English rock and roll bands that found fame in both the United Kingdom and the United States. The British Invasion bands did not receive recognition right away, however. In fact, many bands attempted to copy the American style of rock in the 1950’s, although many had little success. The reason for this is that they were unable to grasp the rock and roll feel for the most part. By 1962, some of Britain’s youth was able to understand the rock genre and a few bands became popular in Liverpool, especially the Beatles. It was the Beatles, in fact, who was the first band to go to the United States and spread their own type of rock overseas. After their example, many bands followed. By 1964, Britain had become the birthplace of such popular bands as The Who, The Rolling Stones, The Yardbirds, and others. (Britannica.com – British Invasion) Between 1964 and 1966, the British Invasion bands had successfully brought their brand of music over to the United States and had numerous hits including Downtown by Petula Clark, Do Wah Diddy Diddy by Manfred Mann, Wild Thing by the Troggs, Satisfaction by the Rolling Stones, and many others. (Britannica.com – British Invasion)

Since the 1960’s was a time period in which sex, love, violence, and drugs were running rampant, it is evident that some of these social factors of the time period had an effect on these bands. The Beatles and the Rolling Stones were two of the most popular British Invasion bands in both the United States and The United Kingdom at the time. They are also prime examples of social factors have affected the music of the time period. The Vietnam War, which was directly related to the Hippie Movement, was one factor that had an effect. Mass drug use of the time period was also a factor that had a major influence on the British Invasion bands. Besides all of that, the media also had a tremendous effect on many of the bands.

The Vietnam War was received with mixed feelings in the United States, and many people’s opinions were negative. Although some people were for the Vietnamese struggle, many felt that the United States would not have the ability to win and believed that it was not the United States responsibility to fight for South Vietnam. One group of people in the United States, most generally called “Hippies,” felt that violence in any form should not be present and also advocated environmental issues and love. Hippies also usually dressed in clothing with bright colors with flowers printed on them. They also tended to wear headbands and put flowers in their hair.

The hippie movement had an effect on the music of the time in which many of the British Invasion bands wrote songs that included many of the hippie ideas. For example, in the song, In Another Land by the Rolling Stones, the lyrics read, “In another land where the breeze and the trees and flowers were blue I stood and held your hand. And the grass grew high and the feathers floated by. I stood and held your hand. And nobody else's hand will ever do. Nobody else will do.” (The Rolling Stones Albums) These lyrics show that the Rolling Stones showed feelings for nature and the environment, as well as love, which directly relates to the hippie style.

Besides the musical influence the hippies had on the British Invasion bands, there was also a fashion influence as well. In the most of the bands it was typical for most of the members to have fairly long hair or dress in a hippie manner. An example of this is throughout most of the Beatles career in the 1960’s, they had slightly long hair in the front, which was fairly consistent with the hippie style. Even though they began their career wearing matching suits, they later on wore clothing that sported more of a hippie influence.

Although the hippie movement played a major part in having an effect on the British Invasion bands, another major influence on many of the bands, which was also related to the hippie movement were the use of psychoactive drugs such as LSD (lysergic acid diethylamide) and marijuana. LSD is a hallucinogen, which basically means that when taken, it puts the user in an altered state of consciousness. The sensations first occur about forty minutes after the drug is taken. After about an hour, the intensity level of the drug is at its highest and lasts for about four to five hours. People who have experienced LSD have said that during that peak point that their senses became stronger, and also sometimes seemed to mix. Also, while on the drug it appears as if inanimate objects can move and bend. (Psychological effects of LSD) It is also said that LSD can give the user a new dimension of creativity, which resulted in the use of the drug by many rock bands in order to come up with fresh, new ideas. Another psychoactive drug, marijuana is a plant that contains the chemical THC (tetrahydrocannabinol). THC is what gives marijuana its mind-altering control and gives what many people call, a “high”. Most often marijuana is smoked, although it can also be eaten. Marijuana also is said to help people think more creatively.

Perhaps two of the most popular bands who had changed their musical style through the use of psychoactive drugs are the Rolling Stones and the Beatles. The birth of psychedelic rock is what brought about this change in these bands. Psychedelic rock began in the late 1960’s and was the result of LSD use as well as feedback and electronic sounds. The most popular psychedelic rock band was the Grateful Dead, who actively used drugs during their concerts. (Britannica.com – Psychedelic Rock) The Rolling Stones and the Beatles both became influenced by this type of rock, and wrote songs that showed many signs of drug use. Between 1966 and 1967, The Beatles created albums such as Revolver, Sgt. Pepper's Lonely Hearts Club Band, and Magical Mystery Tour. These albums all had psychedelic influences in them. For example, in the song Magical Mystery Tour, the lyrics are, “Roll up, roll up for the Mystery Tour. Roll up, and that’s an invitation. Roll up, to make a reservation. Roll up for the Mystery Tour. The Magical Mystery Tour is waiting to take you away, waiting to take you away.” (The Beatles Discography – US Albums) It is evident that based on these lyrics the “magical mystery tour” is a marijuana high because the term “roll up” refers to rolling up a marijuana joint, and the “magical mystery tour” as well as “taking you away” refer to getting high. This is a major difference from the lyrics in earlier songs the Beatles had written.

The Rolling Stones also experimented with psychoactive drugs, which in turn affected their music. The songs in their album, Their Satanic Majesties Request, displayed a psychedelic side. In the song, Two Thousand Light Years From Home, the lyrics read, ”Sun turnin' 'round with graceful motion. We're setting off with soft explosion. Bound for a star with fiery oceans, it's so very lonely, you're a hundred light years from home.” (The Rolling Stones Albums) These lyrics have a very fantasy-like manner to them, in which speaking of “fiery oceans” and “soft explosions” hint that they are the creative result of an LSD trip. Also, saying, “you’re a hundred light years from home” may have a hidden meaning of being high.

Though not directly related to the hippie movement or drugs, the media had an extremely large influence on the British Invasion bands. Television had reached an extremely high popularity by the 1960’s and therefore provided a new way for the bands to gain exposure rather than just live events, or even word from newspapers or magazines. Even though the 1960’s took place well before the MTV era, bands were still seen on television shows such as “The Ed Sullivan Show” and “The Tonight Show with Johnny Carson.” It was on these television appearances that the Beatles performed that truly started the British Invasion. Since the Beatles had instantly gained incredible amounts of popularity in the United States because of these television appearances, many other bands seized the opportunity and presented themselves to the American audience.

Media exposure also had a negative influence on some of these bands, however. For example, in an interview in the London Evening Standard, John Lennon of the Beatles said, “Christianity will go. It will vanish and shrink. I needn't argue with that; I'm right and I will be proved right. We're more popular than Jesus now; I don't know which will go first - rock 'n' roll or Christianity. Jesus was all right but his disciples were thick and ordinary. It's them twisting it that ruins it for me.” (The Dark Side of Beatlemania – John Lennon) At that time it was not considered to be anything negative. Five months later however, Datebook, a United States magazine for teenagers reprinted that quote and featured it in an article titled, “The Ten Adults You Dig/Hate The Most”. Since the quote had been misconstrued by the media, many people in the United States interpreted it as though the Beatles were antichrists. Radio stations stopped playing Beatles’ music on the air and many children around the country publicly destroyed Beatles records, memorabilia, etc. Other bands quickly learned that the media could easily twist and turn what one says, so they would have to be more careful.

In conclusion, based on these main points it is evident that the 1960’s truly did have a huge impact on the British Invasion bands. The marijuana and LSD use by many of the bands gave their music a fresh, new sound that had never been heard before. Also, the hippie influences added a new way for social concerns to be expressed. Finally, the British Invasion bands also learned that the media can portray them in both positive and negative ways, based on how they manipulate words or actions.

After thoroughly researching the 1960’s as well as the bands that made up the British Invasion, I feel that the sixties was one of the most eventful, tragic, interesting, and beautiful time periods in world history. The stories from the two major conflicts going on – The Vietnam War, as well as the struggle back in the United States between the war supporters and those against it are absolutely riveting. I have also found that there are tremendous similarities between the hippies and the authors of the Romantic Era in Britain. Both the hippies and the romantics felt very strongly about nature and expressed their feelings in art forms, the romantics through poetry and the hippies through song. I also have found similarities between psychedelic rock and the works of Samuel Taylor Coleridge, who wrote works such as Kubla Kahn and The Rime of the Ancient Mariner. Because of Coleridge’s use of Opium, his works showed signs of fantasy, very much like the psychedelic style. I feel that not only has the 1960’s had a major effect on the British Invasion bands, but I also feel that the bands themselves have drilled a deep impact into the culture of the 1960’s as well as today.

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Introduction Of British Cuisine History Essay

 

British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine means "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it." However, British cuisine has absorbed the cultural influence of those that have settled in Britain, producing hybrid dishes, such as the South Asian chicken tikka masala, hailed as "Britain's true national dish".

Sunday roast consisting of roast beef, roast potatoes, vegetables and Yorkshire pudding

Vilified as "unimaginative and heavy", British cuisine has traditionally been limited in its international recognition to the full breakfast and the Christmas dinner. However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts and Britons. Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into England in the Middle Ages. The British Empire facilitated a knowledge of India's elaborate food tradition of "strong, penetrating spices and herbs". Food rationing policies, put in place by the British government during wartime periods of the 20th century, are said to have been the stimulus for British cuisine's poor international reputation.

British dishes include fish and chips, the Sunday roast, steak and kidney pie, and bangers and mash. British cuisine has several national and regional varieties, including English, Scottish and Welsh cuisine, which each have developed their own regional or local dishes, many of which are geographically indicated foods such as Cheshire cheese, the Yorkshire pudding, Arbroath Smokier, and Welsh cakes.

1 History

2 Modern British cuisine

3 Varieties

3.1 Anglo-Indian cuisine

3.2 English cuisine

3.3 Gibraltarian cuisine

3.4 Northern Irish cuisine

3.5 Scottish cuisine

3.6 Welsh cuisine

5 curing (food preservation)

5.1 Chemical actions

5.1.1 Salt

5.1.2 Sugar

5.1.3 Nitrates and nitrites

5.1.4 Smoke

5.2 History

5.3 Some cured food products

6 Salt cured meat

7 Bacon

8 Pork

9 curing storage vegetables

10 References

Romano-British agriculture, highly fertile soils and advanced animal breeding produced a wide variety of very high quality foodstuffs for indigenous Romano-British people. Anglo-Saxon England developed meat and savoury herb stewing techniques and the Norman conquest reintroduced exotic spices and continental influences back into Great Britain in the Middle Ages as maritime Britain became a major player in the transcontinental spice trade for many centuries after. Following the Protestant Reformation in the 16th and 17th centuries "plain and robust" food remained the mainstay of the British diet, reflecting tastes which are still shared with neighbouring north European countries and traditional North American Cuisine. In the 18th and 19th centuries, as the Colonial British Empire began to be influenced by India's elaborate food tradition of "strong, penetrating spices and herbs", the United Kingdom developed a worldwide reputation for the quality of British beef and pedigree bulls were exported to form the bloodline of major modern beef herds in the New World.

Fish and chips, a popular take-away food of the United Kingdom.

During the World Wars of the 20th century difficulties of food supply were countered by official measures which included rationing. The problem was worse in the second World War and the Ministry of Food was established to address the problems. See Rationing in the United Kingdom during and after World War II. Due to the economic problems following the war rationing continued for some years afterwards. Food rationing policies, put in place by the British government during wartime periods of the 20th century, are often claimed as the stimulus for the decline of British cuisine in the twentieth century.

In common with many advanced economies, rapid urbanisation and the early industrialisation of food production as well as female emancipation have resulted in a highly modern consumer society with reduced connection to the rural environment and adherence to traditional household roles. Consequently food security has increasingly become a major popular concern. Concerns over the quality and nutritional value of industrialised food production led to the creation of the Soil Association in 1946. Its principles of organic farming are now widely promoted and accepted as an essential element of contemporary food culture by many sections of the UK population, and animal welfare in farming is amongst the most advanced in the world. The last half of the 20th century saw an increase in the availability of a greater range of good quality fresh products and greater willingness by many sections of the British population to vary their diets and select dishes from other cultures such as those of Italy and India.

Modern British (or New British) cuisine is a style of British cooking which fully emerged in the late 1970s, and has become increasingly popular. It uses high-quality local ingredients, preparing them in ways which combine traditional British recipes with modern innovations, and has an affinity with the Slow Food movement.

It is not generally a nostalgic movement, although there are some efforts to re-introduce pre-twentieth-century recipes. Ingredients not native to the islands, particularly herbs and spices, are frequently added to traditional dishes (echoing the highly spiced nature of much British food in the medieval era).

The custom of afternoon tea and scones has its origins in Imperial Britain.

Much Modern British cooking also draws heavily on influences from Mediterranean cuisines, and more recently, Middle Eastern, South Asian, East Asian and Southeast Asian cuisines. The traditional influence of northern and central European cuisines is significant but fading.

The Modern British style of cooking emerged as a response to the depressing food rationing that persisted for several years after the Second World War, along with restrictions on foreign currency exchange, making travel difficult. A hunger for exotic cooking was satisfied by writers such as Elizabeth David, who from 1950 produced evocative books whose recipes (mostly French and Mediterranean) were then often impossible to produce in Britain, where even olive oil could only normally be found in chemists rather than food stores. By the 1960s foreign holidays, and foreign-style restaurants in Britain, further widened the popularity of foreign cuisine. Recent Modern British cuisine has been very much influenced and popularised by TV chefs, all also writing books, such as Fanny Cradock, Robert Carrier, Delia Smith, Gordon Ramsay, Nigella Lawson and Jamie Oliver, alongside the Food Programme, made by BBC Radio 4.

Anglo-Indian cuisine is the often distinct cuisine of the Anglo-Indian community in both Britain and India.

Some Anglo-Indian dishes involve traditional British cuisine, such as roast beef, with cloves, red chillies, and other Indian spices. Fish or meat is often cooked in curry form with Indian vegetables. Anglo-Indian food often involves use of coconut, yogurt and almonds. Roasts and curries, rice dishes, and breads all have a distinctive flavour.

Some well-known Anglo-Indian dishes are salted beef tongue, kedgeree, fish rissoles, and mulligatawny. The cuisine's sweetmeats include seasonal favourites like the "kul-kuls" and "rose-cookies" traditionally made at Christmas time. There is also a great deal of innovation to be seen in their soups, entrees, side dishes, sauces and salads.

Some early restaurants in England served Anglo-Indian food, such as Veeraswamy in Regent Street, London, and their sister restaurant, Chutney Mary. They have however, largely reverted to the standard Indian dishes that are better known to the British public.

The term is also used for the Indian dishes adapted during the British Raj in India, some of which later became fashionable in Britain.

The British also introduced some European foods to India which are still eaten now, such as beetroot.

The fusion cuisine between Indian ingredients or spices and British ingredients – such as bread, bacon and baked beans – is also known as Brit Indi cuisine. This term was popularised by Manju Malhi.

English cuisine is shaped by the climate of England, its island geography and its history. The latter includes interactions with other European countries, and the importing of ingredients and ideas from places such as North America, China and southern Asia during the time of the British Empire and as a result of immigration.

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Gibraltarian cuisine is the result of a long relationship between the Andalucian Spaniards and the British, as well as the many foreigners who made Gibraltar their home over the past three centuries. The culinary influences include those from Malta, Genoa, Portugal, Andalusia and England. This marriage of tastes has given Gibraltar an eclectic mix of Mediterranean and British cuisine.

Below are some examples of typical Gibraltarian dishes.

Pasta

Rosto

Fideos al horno

Bread

Savoury

Calentita

Panissa

Sweet

Bollo de hornasso

Pan dulce

Meat

Rolitos

Pastries

Japonesa

Irish cuisine is a style of cooking originating from Ireland or developed by Irish people. It evolved from centuries of social and political change. The cuisine takes its influence from the crops grown and animals farmed in its temperate climate. The introduction of the potato in the second half of the sixteenth century heavily influenced cuisine thereafter. Irish beef is exported worldwide and renowned for its high quality. Representative Irish dishes are Irish stew, bacon and cabbage, boxty, coddle, and colcannon.

Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. It shares much with British cuisine, but has distinctive attributes and recipes of its own. Traditional Scottish dishes such as haggis and shortbread exist alongside international foodstuffs brought about by migration. Scotland is known for the high quality of its beef, potatoes and oats. In addition to foodstuffs, Scotland produces a variety of whiskies.

Welsh cuisine has influenced, and been influenced by, other British cuisine. Although both beef and dairy cattle are raised widely, especially in Carmarthenshire and Pembrokeshire, Wales is best known for its sheep, and thus lamb is the meat traditionally associated with Welsh cooking.

Bacon and kippers

Northern European countries generally have a tradition of salting, smoking, pickling and otherwise preserving foods. Kippers, bloaters, ham, and bacon are some of the varieties of preserved meat and fish known in England. Onions, cabbage and some other vegetables may be pickled. Smoked cheese is not common or traditional, although apple-wood smoked cheddar has become available in many supermarkets.[citation needed] Meats other than pork are generally not cured. The "three breakfasts a day" principle can be implemented by eating bacon sandwiches at any time. (In parts of northern England these have local names such as "bacon sarnies" or "bacon butties".)

Sandwiches

England can claim to have given the world the word "sandwich", although the eponymous John Montagu, 4th Earl of Sandwich was not the first to add a filling to bread. Fillings such as pickled relishes and Gentleman's Relish could also be considered distinctively English. Common types of sandwich are ham, cheese, salad and non-traditional forms such as the "ploughman's lunch" (cheese and pickle).

Curing refers to various food preservation and flavouring processes, especially of meat or fish, by the addition of a combination of salt, sugar, nitrates or nitrite. Many curing processes also involve smoking.

The chemical actions of curing are highly complex with slow reactions of proteins and fats through autolysis and oxidation. These reactions can be driven by auto-oxidation alone though it is typically accompanied by enzymes in the curing food as well as beneficial fungi and bacteria.

To enable these slow curing reactions and prevent rapid decomposition through rotting, water is extracted from the food and the food is made inhospitable to micro-organisms. This is usually done by applying salt and a combination of other ingredients to cure the food.

Table salt, which consists primarily of sodium chloride, is the most important ingredient for curing food and is used in relatively large quantities. Salt kills and inhibits the growth of microorganisms by drawing water out of the cells of both microbe and food alike through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria.

Once properly salted, the food's interior contains enough salt to exert osmotic pressures that prevent or retard the growth of many undesirable microbes.

Although often used in curing to give a pleasant taste, sugar can also be used to encourage the growth of beneficial bacteria such as those of the Lactobacillus genus. Dextrose or sucrose that is used in this fashion ferments the food.

As the unwanted bacterial growth is delayed, the salt tolerant lactobacillus out competes them and further prevents their growth by generating an acidic environment (around 4.5 pH) through production of lactic acid. This inhibits the growth of other microbes and accounts for the tangy flavour of some cured products.

Nytrosyl-heme

Nitrates and nitrites not only help kill bacteria, but also produce a characteristic flavour and give meat a pink or red colour.

The use of Nitrates in food preservation is controversial, though, due to the potential for the formation of nitrosamines when the preserved food is cooked at high temperature. The usage of either compound is therefore carefully regulated; for example, in the United States, the concentration of Nitrates and Nitrites is generally limited to 200 ppm or lower. However, they are considered irreplaceable in the prevention of botulinum poisoning from consumption of dry-cured sausages by preventing spore germination.

A 2007 study by Columbia University suggests a link between eating cured meats and chronic obstructive pulmonary disease. Nitrites were posited as a possible cause.

Although more frequently used for flavor than preservation, smoke is an antimicrobial and antioxidant. The smoke particles adhere to the outer surfaces of food, inhibiting bacterial growth and oxidation.

The practice of curing meat was widespread among historical civilizations, as a safeguard against wasting food and the possibility of a poor harvest. Although a salt-rich diet is currently implicated in risk for heart disease, in the past food shortage was the greater problem.

Salt cod, which was air-dried in cool northern Europe, was a civilization-changing food product, in that a bountiful but perishable food supply could be converted to a form that allowed for wide travel and thus exploration. Salted meat was widely used as a food source on ships during the Age of Sail, as it is non-perishable and easily stored. Eric Newby wrote that salted meats constituted the majority of shipboard diet even as late as his cruise aboard Moshulu (which lacked any refrigeration) in 1938.

Salted meat and fish are commonly eaten as a staple of the diet in North Africa, Southern China and in the Arctic.

Cured animal products:

Beef

Biltong

Corned beef

Bresaola

Tapa

Lomo

Pork

Ham

Prosciutto

Jambon de Bayonne

Jamón serrano

Jinhua ham

Coppa

Capicola

Lardon

Bacon and Pancetta

Elenski but

Sausage

Salami

Pepperoni

Chorizo

Linguiça

Chinese Sausage (lap cheung)

Fish

Anchovy

Salt cod

Lox (salmon)

Pickled herring

Cured vegetable products:

Tofu

Sauerkraut

Kimchi

Pickled cucumbers

Pickled beets

Olive (fruit)

A bagel containing salt beef and mustard

A packet of salted fish sold in a Singapore supermarket

Salt-cured meat or salted meat, for example bacon and kippered herring, is meat or fish preserved or cured with salt. Salting, either with dry salt or brine, was the only widely available method of preserving food until the 19th century.

Salt inhibits the growth of micro organisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required.

Salted meat and fish are a staple of the diet in North Africa, Southern China, and in the Arctic. Salted meat was a staple of the mariner's diet in the Age of Sail. It was stored in barrels, and often had to last for months spent out of sight of land. The basic Royal Navy diet consisted of salted beef, salted pork, ship's biscuit, and oatmeal, supplemented with smaller quantities of peas, cheese and butter. [1] Even in 1938, Eric Newby found the diet on the tall ship Moshulu to consist almost entirely of salted meat. Moshulu's lack of refrigeration left little choice as the ship made voyages which could exceed 100 days passage between ports.

Salt beef in the UK and Commonwealth as a cured and boiled foodstuff is sometimes known as corned beef elsewhere, though traditional salt beef is different in taste and preparation. The use of the term corned comes from the fact that the Middle English word corn could refer to grains of salt as well as cereal grains.

Uncooked pork belly bacon strips

Bacon is a cured meat prepared from a pig. It is first cured in a brine or in a dry packing, both containing large amounts of salt; the result is fresh bacon (also green bacon). Fresh bacon may then be further dried for weeks or months (usually in cold air), boiled, or smoked. Fresh and dried bacon must be cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but either may be cooked further before eating.

Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as "bacon". Such use is common in areas with significant Jewish and Muslim populations. The USDA defines bacon as "the cured belly of a swine carcass"; other cuts and characteristics must be separately qualified (e.g., "smoked pork loin bacon"). For safety, bacon must be treated for trichinella, a parasitic roundworm which can be destroyed by heating, freezing, drying, or smoking.

Pork tenderloin served French-style

Pork is the culinary name for meat from the domestic pig (Sus domesticus), which is eaten in many countries. The word pork denotes specifically the fresh meat of the pig, but it is often mistakenly used as an all-inclusive term which includes cured, smoked, or processed meats (ham, bacon, prosciutto, etc.) It is one of the most-commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC.

Pork is eaten in various forms, including cooked (as roast pork), cured (some hams, including the Italian prosciutto) or smoked or a combination of these methods (other hams, gammon, bacon or Pancetta). It is also a common ingredient of sausages. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is a taboo food item in Islam and Judaism, and its consumption is forbidden in some sects of these two religions.

Some of your storage vegetables need to be cured before storage; some don't.  If you cure vegetables that don't need to be cured, they'll rot.  And if you don't cure vegetables that do need to be cured, they'll rot too.  Time for a good list!

Beet

none

Cabbage

none

Carrot

none

Garlic

1 - 2 weeks in a warm, dry place

Onion

2 - 3 weeks in a warm, dry place

Parsnip

none

Potato

2 weeks at 50 - 60 degrees Fahrenheit and 95% humidity (slightly warmer than a root cellar)

Sweet Potato

2 weeks at 80 - 85 degrees Fahrenheit (dry)

Turnip

none

Winter Squash (including Pumpkins)

2 weeks in a warm, dry place.  (Don't cure acorn squash!)

Curing serves a couple of purposes.  In all crops except white potatoes, a primary purpose is to dry the vegetable up so that it won't rot in storage.  White and sweet potatoes and winter squashes develop a hard skin during curing that will protect the crop during storage.

The cheapest and easiest method come up with for curing vegetables is to lay them out on some old window screens by the side of the road. the first screen on four cinderblocks, cover the screen with drying vegetables, then put bricks on the four corners of the frame to let put another screen on top for a second drying layer.  The trick is to get good air circulation all the way around your vegetables, so don't pile the roots on top of each other. 

People with more space will get away with drying their vegetables inside, but our trailer just isn't big enough to handle that type of operation.  Instead, Harvest my crops a bit earlier than other folks might and put drying racks under a tarp or roof outside to cure storage vegetables before the frost hits.

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