Fresh: A Perishable History by Susanne Freidberg

By Susanne Freidberg

That rosy tomato perched in your plate in December is on the finish of a superb journey―not simply over land and sea, yet throughout an enormous and sundry cultural heritage. this can be the territory charted in Fresh. beginning the door of a typical fridge, it tells the curious tale of the standard kept inside of: freshness.

We wish clean meals to maintain us fit, and to attach us to nature and group. We additionally wish them handy, beautiful, and inexpensive. Fresh lines our paradoxical starvation to its roots within the upward push of mass intake, while freshness appeared either evidence of and an antidote to development. Susanne Freidberg starts with refrigeration, a development as arguable on the flip of the 20 th century as genetically transformed vegetation are at the present time. shoppers blamed chilly garage for prime costs and rotten eggs yet, finally, competitive advertising and marketing, advances in know-how, and new principles approximately overall healthiness and hygiene overcame this distrust.

Freidberg then takes six universal meals from the fridge to find what every one has to claim approximately our notions of freshness. Fruit, for example, indicates why good looks trumped style at an incredibly early date. relating to fish, we see how the price of a residing, quivering capture has mockingly hastened the demise of species. And of all grocery store staples, why has milk remained the main stubbornly neighborhood? neighborhood livelihoods; international exchange; the politics of style, neighborhood, and environmental swap: all input into this vigorous, striking, but sobering story in regards to the nature and value of our starvation for freshness.

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S. and CaÂ�ribÂ�beÂ�an trades. Many more focused on supplying local markets. 7 Prices for ice, meanwhile, dropped from five or six cents per pound in 1827 to anywhere from half a cent to three cents by the early 1830s. Ice also became much more convenient, as many city dealers offered daily home delivery. ”9 But much of it went into the iceboxes of well-Â�off city-Â�dwellers, who used it to store their dairy products, fish, meat, and even fruits and vegetables. , once cooled cocktails in Calcutta and Havana.

Herds forded rivers, veered around war zones, and on the longest routes stopped over for the winter. Even under the best conditions the animals arrived thin and weary and had to be fattened up before slaughter. Despite its slow pace, the on-Â�the-Â�hoof trade proved lucrative for cattle owners and merchants. 4 Within Europe, of course, some peoples appreciated beef more than others. By the sixteenth century, EnÂ�gland’s rural aristocrats were famous for eating huge quantities. Even their servants probably ate more red meat than many mainland Europeans.

D. Renner notes in The Origin of Food Habits, cities in Britain and the United States traditionally concentrated commerce in the “High Street” or shopping center, whereas cities in continental Europe layered apartments€atop shops. In Europe, freshness was never far. €. or whether there is Refrigeration: Cold Revolution / 29 a 5, 10 or 20 minutes’ walk to the shopping centre. €. ”29 Consumers who bought fresh food daily expected shopkeepers to do the same. So not surprisingly, soÂ�ciÂ�eÂ�ties that saw little need for home refrigeration also questioned its commercial uses.

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