{"product_id":"frostbite-how-refrigeration-changed-our-food-our-planet-and-ourselves-1","title":"Frostbite: How Refrigeration Changed Our Food, Our Planet, and Ourselves","description":"\u003cb\u003eWinner of the James Beard Award for Literary Writing \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eNamed one of the best books of the year by \u003ci\u003eSmithsonian \u003c\/i\u003eMagazine and \u003ci\u003eNew Scientist\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"Engrossing . . . hard to put down.\" \u003cb\u003e-- \u003ci\u003eThe New York Times Book Review\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAn engaging exploration of refrigeration, tracing its evolution from scientific mystery to globe-spanning infrastructure, and an essential investigation into how it has remade our entire relationship with food. \u003cp\u003e\u003c\/p\u003eA 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 \u003ci\u003eFrostbite\u003c\/i\u003e, \u003ci\u003eNew Yorker\u003c\/i\u003e contributor and cohost of the award-winning podcast \u003ci\u003eGastropod\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003eIn the developed world, we've reaped the benefits of refrigeration for more than a century, but the costs are catching up with us. More important, refrigeration is one of the leading contributors to climate change. As the developing world races to build a US-style cold chain, Twilley asks: Can we reduce our dependence on refrigeration? Should we? A deeply researched and entertaining dive into the most important invention in the history of food and drink, \u003ci\u003eFrostbite\u003c\/i\u003e makes the case for a recalibration of our relationship with the fridge--and how our future might depend on it.","brand":"Nicola Twilley","offers":[{"title":"Paperback","offer_id":47286380953836,"sku":"9780735223301","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0684\/1791\/3068\/files\/9780735223301.jpg?v=1770441954","url":"https:\/\/intl.allstora.com\/products\/frostbite-how-refrigeration-changed-our-food-our-planet-and-ourselves-1","provider":"Allstora","version":"1.0","type":"link"}