Stanley Marianski

Stanley Marianski was born in Poland, where he learned the art of food preservation from his parents. When the war ended in 1945, one out of five family members died, and some cities were 80% destroyed. Food preservation became a necessary skill to survive. Food was not available in stores because there were no stores. To survive a harsh winter, essential items such as tomato paste, sauerkraut, pickles, mushrooms, fruit jams, potatoes, onions, wine, meats, and sausages had to be prepared in such a way that they would last until summer; otherwise, the dinner table would be empty. There were no refrigerators, and people had to prepare and preserve their food. One passion remained with him throughout his life - smoking meats, making sausages, and preserving food. Being fortunate to live and work in many countries, he learned not only six languages but also different methods of food preparation. What has always bothered him was that there were only a few quality books written for an average reader. There were advanced books aimed at college students and some technical papers published in Food Technology journals but those materials were beyond comprehension of an ordinary person. Thus was born the idea of bridging the technology gap that existed between highly technical Meat Science and the requirements of the typical hobbyist making products at home. Although it took a while he has fulfilled his goal and has written 16 books about smoking meats, sausages, sauerkraut, vodkas and liqueurs, fish, vegetarian sausages, canning and preserving food.