> the only meat your average peasant was commonly eating was chicken or fish which was consumed quickly before it could spoil you're already moving goalposts and again: you're being absurdly euro-centric in a discussion of the origin of heavily spiced cuisine and the reasons therefore. other countries in other regions were different.  > meat that wasn't eaten immediately was preserved as bacon, ham, sausage, and all of the other preserved pork products that still exist today yeah if you have ready access to cheap salt. not so in india or africa. which is why they used whatever they had that was most abundant and also strongly anti-microbial.    nope. i've already outlined reasons why and how to achieve it. you're simply stupid and priviledged to the point where you think doing hard things to avoid starvation is like killing yourself. you literally think food poisoning is like terminal cancer or something. it's not. you feel bad for a day and move on.    he's an unironic great example of why i'm getting more and more bigotted by the day. he's an ignorant, insecure, and deep in the bones stupid shitskin trying to cope with being unlucky to be born brown.
Canada