The techniques by which raw ingredients are transformed into a preserved or processed food or drink: fermenting, curing, milling, baking, distilling and the trade networks that moved the resulting goods. Belongs here: Bread Baking, Cacao Fermentation and Chocolate Making, Cheesemaking, Coffee Cultivation and Roasting, Distillation, Fermentation, Narezushi and Fermented Fish, Nixtamalization, Pickling, Salt Curing, Smoking and Drying, Spice Trade Traditions, Winemaking. Does not belong here: a social custom of eating or drinking, grouped under social and ceremonial dining customs, or a specific dish, drink or ingredient the technique produces, each its own entity.