How often do we open the fridge or peer into the freezer with the expectation that we’ll find something fresh and ready to eat? It’s an everyday act ─ but just a century ago, eating food that had been refrigerated was cause for both fear and astonishment. The introduction of artificial refrigeration overturned millennia of dietary history, transforming what we eat, where it’s grown, how it tastes, how good it is for us and for the planet—even the meaning of freshness itself. Today, nearly three-quarters of everything we eat passes through the cold chain on its way from farm to table—but most of us have never set foot inside this vast, invisible winter we’ve built for our food to live in. In her new and award-winning book, Frostbite, Nicola Twilley dives into the most important invention in the history of food and drink and makes the case for a recalibration of our relationship with the fridge.

Nicola Twilley will share highlights from her exploration of the artifical croysphere, followed by a conversation with Prof. Alexander Friedrich (TU Darmstadt) and audience discussion.

In case of questions, please contact [email protected].