Fantastic review of a new book by Susanne Friedberg about the tradition of fresh foods in the 20th century. Considering I’ve been blogging recently about seasonal eating, a lifestyle choice that assures me that I will only be eating the freshest, most local and nutritious food one can get, this book is a great find. I’ll have to add it to my ever increasing stack.
Key bit
The key technology, of course, has been refrigeration: from the refrigerated rail cars and steamers used to transport fresh food to the grocery, to household refrigeration and freezer units that brought those “fresh” foods home. Freidberg notes that the use of refrigeration found particular favor first among businesses and later among consumers in the United States, “where the pursuit of freshness as an ideal has produced all kinds of technological and commercial innovations — some of which have shaped how not only Americans but also the rest of the world eats.”
I’d suggest reading the whole thing, via The Ethicurean’s Jennifer M. (AKA Baklava Queen)
No comments:
Post a Comment