Food drying
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Food drying is a method of food preservation in which food is dried. Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions. Water is traditionally removed through evaporation by using methods such as air drying, sun drying, smoking or wind drying, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results.
Flattened fish drying in the sun in Madagascar. Fish are preserved through such traditional methods as drying, smoking and salting.
A whole potato, sliced pieces (right), and dried sliced pieces (left), 1943
1890 newspaper advertisement showing tin of dried coconut
A collection of dried mushrooms
Bacalhau
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Bacalhau is the Portuguese word for cod and—in a culinary context—dried and salted cod. Fresh (unsalted) cod is referred to as bacalhau fresco.
Traditional bacalhau dish