How often do we open the fridge or peer into the freezer with the expectation that we\u2019ll find something fresh and ready to eat? It\u2019s an everyday act \u2500 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\u2019s grown, how it tastes, how good it is for us and for the planet\u2014even 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\u2014but most of us have never set foot inside this vast, invisible winter we\u2019ve built for our food to live in. In her new and award-winning book,\u00a0Frostbite<\/i>, 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.<\/p>\n
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.<\/p>\n