Articles - The Changing Face Of Storage:

Stock-keeping in ancient times. The tradition of stock-keeping and preserving food in private homes
From salt tonatural ice and beyond to tins. Meat was pickled in oil or covered with tallow or
At the beginning of the 19th century public cold stores were set up at the instigation of the
Pantry & fridge – The perfect partners. The fridge represented a revolution in stock-keeping,

Stock-keeping has seen some fundamental changes over the last few decades. Long shop opening hours, the year-round availability of a diverse range of foods and the ability to store fresh food in the fridge mean that many households would no longer even think of preserving their own goods, for example.



Homemade preserves or pickles have become a lifestyle product made in small batches and served as a delicacy or given to others as a present. Nevertheless, an organised method of stock-keeping is still indispensible for running a home smoothly, even if you have no intention of preserving your own food.

For example, the issue of regional and seasonal produce (and how to store it correctly) has come to the fore in recent years, a by-product of uncertain economic times and the desire to adopt more sustainable eating habits. At the same time, the current economic climate has also returned food preservation and stock-keeping to the public consciousness. The shelf life of regional products must be extended in order to make them available out of season too. So food preservation and stock-keeping are making something of a comeback, and not only for those on a low income.


All articles on this topic:

Stock-keeping in ancient times: From the Stone Age to the Romans
From salt in the Middle Ages to natural ice and beyond to the tins of the modern era
Ice and preserving jars create modern stock-keeping
Stock-keeping today: Pantry & fridge – The perfect partners
Stock-keeping over the years