Frostbite - How Refrigeration Changed Our Food, Our Planet, and Ourselves
Frostbite - How Refrigeration Changed Our Food, Our Planet, and Ourselves
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A century ago, the introduction of artificial refrigeration overturned millennia of dietary history, launching a new chapter in human nutrition. We could now overcome not just rot, but seasonality and geography. Tomatoes in January? Avocados in Shanghai? All possible. In Frostbite, New Yorker contributor and cohost of the award-winning podcast Gastropod Nicola Twilley takes readers on a tour of the cold chain from farm to fridge, visiting off-the-beaten-path landmarks such as Missouri’s subterranean cheese caves, the banana-ripening rooms of New York City, and the vast refrigerated tanks that store the nation’s orange juice reserves. Today, nearly three-quarters of everything on the average American plate is processed, shipped, stored, and sold under refrigeration. It’s impossible to make sense of our food system without understanding the all-but-invisible network of thermal control that underpins it. Twilley’s eye-opening book is the first to reveal how refrigeration has changed what we eat, where it’s grown, how it tastes, and—most importantly—how it affects our health and the environment.
Paperback, 400 pages, published by Penguin, 2025
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Circular life
Circular life
Books - swap at your local book library, donate or gift it forward.
Made in
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USA
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