The preservation of food has very ancient origins, as confirmed by studies and science. Our ancestors were able to avoid waste, organising and stock ing up for the toughest seasons, as well, in order to guarantee their family survival.
Keep in mind that today, as thousands of years ago, the factors hindering the food preservation are basically the same: humidity, oxygen, acidity, temperature. Indeed, bacteria need water and oxygen in order to proliferate, moreover preferring a temperated temperature and a neutral pH. Therefore, it is essential to inhibit these factors to preserve food as long as possible.