What distinction is noted regarding early salting and drying techniques concerning scientific knowledge?

The *how* was known long before the *why* regarding microbiology

The fundamental preservation techniques employed by ancient peoples, such as drying and salting, were successful applications of basic chemical principles without requiring formal theoretical science. For instance, reducing water activity—the goal of both methods—was achieved through observation and trial and error. The practical skill, the *how* of applying salt or exposing food to sun and wind, was often passed down through generations as specialized craft expertise. However, the underlying scientific mechanism—the understanding that the absence of water inhibited microbial life—was not scientifically validated until much later. This reflects a common historical pattern where practical mastery precedes deep theoretical explanation.