1

Album de photos historiques

No / Key Idea / Status / Photo/Graphic
2.0 / By removing or reducing the oxygen available to agents of rot, we can slow down the decaying process of food.
Don’t have / 2.1G1
Trade literature collection may have images.
Trade literature on canning (lids, seals, canning machines, etc.), early Tupperware, tetra pack, mason jars, vaccum sealing machines, etc…
Have group picture in factory / Wellington Boulder, father of canning in Canada
Seal, vaccum
Have / West coast canning
Seal, vaccum
Have / Mason jar – home preserve
Have / Heeney – research in quick freezing - CEF
Frozen berry truck or / and
Preparing berries for freezing
3.0 / Agents of rot are susceptible to temperature extremes: cold / Have / 3.1P1
Root cellar picture
Don’t have picture
Have trade literature, but does not show ice box / 3.1P2
Ice box in a house or trade literature
Have / 3.1P3
Picture of men harvesting icein Picton, Ontario, ca. 1905
Archives of Ontario, I0003982.
Have / 3.1P4
Picture of well diorama
Have / 3.1.P5
Saskatchewan Archives Board, no. R-B2723-1or
Gar Lunney. Library and Archives Canada, National Film Board of Canada fonds, PA-184548
Have / 3.1G1-G7
Trade literature images: (French and English) L31119; L06210; L31151; L33509; L37596; L40410; L40709
Have / 3.1G8
Trade literature sources listed above.
Don’t have / 3.1P7
Photo: freezer tunnels Bonduelle
Have / Carcasses refrigerated by frigidaire
Don’t have / 3.1P8
Cryogenic freezers
Have / 3.2P1
Photo of Chambly canning factory, showing workers lowering cans into steam retort.
Have / 3.2P2
Glenbow Archives, Alberta, NA-4182-36 Or / and
University of Saskatchewan, University Archives & Special Collections, Photograph Collection A-1326
Have / 3.2.P3
Archival photos of industrial canning: LAC PA-009801
Have / 3.2P5 Bottle washing machine at a dairy, [ca. 1920], (Archives of Ontario, I0004256).
I0004256
Have / 3.3P1
Louise Pasteur
Have / 3.3P5
Photo from University of Guelph Special Collections showing children drinking milk from bottles, using straws (in FS exhibition)
Have / Pasteurized milk truck
Have / 3.3P6
Adelaide Hoodless
4.0 / Because agents of rot need water to be active, we can slow down the decaying process by reducing moisture in food. / Have / 4.1P1
Archives of Ontario, native woman drying moose meat in English River, Ontario, I9000004226
Have / 4.1P2
Souris, Prince Edward Island, n.d.
CSTM CN Collection, CN004479
Need / 4.1P3
Smoking foood
Have / Inu women, baby and powdered milk
Have / 4.1P4
Air forced dehydrator at research facility
Have / 4.1P5
Nasa Freeze drying unit
Have / 4.1P6
REV technology
5.0 / By adding acid or inoculating food with beneficial microorganisms, it is possible to lower the pH level in food, making it inhospitable to agents of rot. / Have / 3.2Pr2 prop or picture
Cheese production at Pine River Cheese Factory, 1987, (Archives of Ontario, I0003196)
or
Man salting cheese curd at a cheese factory in Millbank, Ontario, April 11, 1984, RG 16-276-1 87-B776, Archives of Ontario
Have / Kimchi in Corea (jars)
6.0 / Some food preservation methods work by directly killing the agents of rot