Before the advent of refrigeration and modern food preservation methods, poor people relied on various strategies to obtain and store food for sustenance. Their diets were often based on what was locally available and affordable. Here are some common foods and methods used by poor people before refrigeration:
Root Vegetables: Root vegetables like potatoes, turnips, carrots, and beets were staples for many poor families. These vegetables could be stored in cool, dark places for extended periods without spoiling.
Dried Foods: Drying was a common method of food preservation. Fruits, vegetables, and even meat were dried in the sun or over a fire to remove moisture, extending their shelf life. Dried foods were lightweight and easy to store.
Canning and Pickling: While not as prevalent among the poorest communities due to the cost of jars and supplies, canning and pickling were used by some families to preserve seasonal fruits and vegetables for later consumption.
Smoking and Salting: Meats and fish were often preserved through smoking or salting. Smoking involved exposing meat or fish to smoke, which acted as a preservative. Salting involved covering meat or fish in salt, which drew out moisture and inhibited bacterial growth.
Foraging: Many poor families relied on foraging for wild edible plants, berries, and nuts. Foraging provided additional food sources, especially during times when other resources were scarce.
Bread: Bread was a staple in many cultures and was often made at home using basic ingredients like flour, water, and yeast or sourdough starter.
Rice and Grains: Rice, oats, barley, and other grains were common and relatively inexpensive sources of sustenance.
Legumes: Beans, lentils, and peas were nutritious and affordable sources of protein.
One-Pot Meals: Families would prepare one-pot meals using available ingredients to feed many people with minimal resources. These dishes often included a mix of vegetables, grains, and sometimes small amounts of meat.
Shared Resources: In close-knit communities, people would often share food resources, such as hunting, fishing, or farming, which helped alleviate individual hardship.
It's important to note that the availability of food varied based on geographical location, climate, and cultural practices. While these methods sustained many poor families, the lack of refrigeration and modern food safety measures could still lead to food spoilage and health risks in certain circumstances. Access to a varied and nutritious diet was often a struggle for the less fortunate throughout history.