(Delacorte Press, 165 pp.)
This biography of Clarence Birdseye, the inventor of frozen food, recounts how he came to develop and patent the freezing process that revolutionized the way food is preserved and distributed.
EXCERPT:
“[Clarence ‘Bob’ Birdseye] accomplished the quick-freeze process by eliminating air and packing food very tightly into cartons holding a two-inch-thick block, then pressing those cartons between two plates that were kept between -20 and -50 degrees Fahrenheit. The carton was held between the freezing plates for seventy-five minutes. The blocks not only froze the food solid but compacted it into a tight, rectangle, assuring complete freezing in a short period of time and no spaces for bacteria to enter.
“Without making a scientific breakthrough, Bob had developed a process for freezing food on which an entirely new industry was founded. It was called multiplate freezing.”