The first successful frozen dinner for preparing and eating at home was called the “One-Eyed Eskimo.” Albert and Meyer Bernstein began selling it in 1949 in the Pittsburgh, Pennsylvania area. […]
Tag: food processing
Combat-ready Kitchen: How the U.S. Military Shapes the Way You Eat
by Anastacia Marx de Salcedo From the publisher: Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are […]
Swedish engineer invents the juice box
Ruben Rausing, a Swedish native, graduated from Columbia University in New York City with a master’s degree in engineering. While in America, he observed that self-service grocery stores were stocked […]
Sealing fruit with coatings like wax goes back more than 900 years
For more than 900 years, people have been coating their fruits and vegetables to preserve them and make them more attractive. “In 16th-century England, people used a method called larding: […]
When commercial baby food became popular in the United States
Cans of homogenized vegetables, fruits, and meats sold as baby food first became popular in the 1920s. The first to produce them on a large scale was a man named Harold […]
Our Daily Poison: From Pesticides to Packaging, How Chemicals Have Contaminated the Food Chain and Are Making Us Sick
by Marie-Monique Robin and translated by Allison Schein and Lara Vergnaud From the publisher: Called “terrifying” by L’Express and “a gripping and urgent book for anyone concerned about democracy, corporate power, […]
Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet
by Amy Bentley From the publisher: Food consumption is a significant and complex social activity—and what a society chooses to feed its children reveals much about its tastes and ideas regarding […]
Can It! The Perils and Pleasures of Preserving Foods
by Gary Allen From the publisher: What do beer, cheese, yogurt, sauerkraut, miso, jam, even chocolate—I’ll bet you didn’t know—have in common? They are all preserved foods. Artisanal canned tomatoes […]
Pickled, Potted, and Canned: How the Art and Science of Food Preserving Changed the World
by Sue Shephard From the publisher: We may not give much thought to the boxes in our freezers or the cans on our shelves, but behind the story of food preservation […]
Noodle Narratives: The Global Rise of an Industrial Food into the Twenty-First Century
by Frederick Errington, Tatsuro Fujikura, and Deborah Gewertz From the publisher: Tasty, convenient, and cheap, instant noodles are one of the most remarkable industrial foods ever. Consumed around the world by millions, […]