The Science And History Of Refrigeration

In her book ‘Frostbite,’ Nicola Twilley examines how refrigeration changed the world and spoiled us—and our food.

You know that disappointing feeling when you’re ready to make a delicious meal, but you crack open the refrigerator only to find mushy tomatoes, dried-out bread, or oozing strawberries?

Refrigeration fundamentally changes the chemistry of our food, but at this point, most of the United States’ food system relies on the use of refrigerators. Almost three-quarters of the food on an average American’s plate has been refrigerated during production, shipping, and storage. So how did we end up relying so heavily on the fridge? And on a warming planet, can refrigeration keep its cool?

A new book called Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves challenges the definition of “freshness” and our relationship with the fridge. SciFri’s John Dankosky talks with author Nicola Twilley, co-host of the podcast “Gastropod.”

Read an excerpt from Frostbite: How Refrigeration Changed Our Food, Our Planet.

Transcript for this segment will be available after the show airs on sciencefriday.com.

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