Abstract

Larder essentially means a cool place used for storage. The cold or larder kitchen, in hotel industry parlance, includes appetizers, sandwiches, and salads and cold cuts such as charcuterie. In the olden times, when refrigeration was not very common, or rather non-existent, people used to build special places to store cheese, vegetables, meat products, and even wine. Ancestors were predominantly farmers and their harvested product had to be stored for consumption for long periods of time.