Refrigeration is considered by many to be one of the most important modern inventions. Refrigeration allowed us to slow down the decay of food, and greatly reduced food-borne illnesses. However, refrigeration also standardized the foods we eat, reduced biodiversity, and transformed our concept of fresh food. Frosbite explores the profound and often overlooked impact of artificial refrigeration on our food systems, tracing its evolution from a source of novelty and fear to an indispensable element of modern life.
Just a century ago, refrigerated food was a luxury, but today, it underpins the vast majority of what we eat, enabling the global availability of previously seasonal and geographically limited foods. The book highlights how this technology has fundamentally reshaped human nutrition, overcoming spoilage and revolutionizing our diets.
However, Frostbite also delves into the hidden costs of our reliance on refrigeration, revealing its significant contribution to climate change and its role in distancing consumers from the origins of their food. Through a journey across various sites within the cold chain, the reader examines the environmental and economic implications of this pervasive technology. Ultimately, it poses critical questions about our dependence on refrigeration and suggests a need to re-evaluate our relationship with the fridge for a more sustainable future.






