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.
Segment Guests
Nicola Twilley
Nicola Twilley is the author of Frostbite and the co-host of Gastropod. She’s based in Los Angeles, California.
Segment Transcript
The transcript of this segment is being processed. It will be available within one week after the show airs.
Meet the Producers and Host
About Rasha Aridi
@RashaAridiRasha Aridi is a producer for Science Friday. She loves stories about weird critters, science adventures, and the intersection of science and history.
About John Dankosky
John Dankosky works with the radio team to create our weekly show, and is helping to build our State of Science Reporting Network. He’s also been a long-time guest host on Science Friday. He and his wife have three cats, thousands of bees, and a yoga studio in the sleepy Northwest hills of Connecticut.