Cloth $27.00 ISBN: 9781780237510 Published November 2017 For sale in North and South America only

Refrigerator

The Story of Cool in the Kitchen

Helen Peavitt

Refrigerator

Helen Peavitt

Distributed for Reaktion Books

Published in association with the Science Museum, London
208 pages | 50 color plates, 50 halftones | 6 x 9 1/2
Cloth $27.00 ISBN: 9781780237510 Published November 2017 For sale in North and South America only
From a late-night snack to a cold beer, there’s nothing that whets the appetite quite like the suctioning sound of a refrigerator being opened. In the early 1930s fewer than ten percent of US households had a mechanical refrigerator, but today they are nearly universal, the primary means by which we keep our food and drink fresh. Yet, for as ubiquitous as refrigerators are, most of us take them for granted, letting them blend into the background of our kitchens, basements, garages, and all the other places where they seem so perfectly convenient. In this book, Helen Peavitt amplifies the hum of the refrigerator in technological history, showing us just how it became such an essential appliance.
           
Peavitt takes us to the early closets, cabinets, and boxes into which we first started packing ice and the various things we were trying to keep cool. From there she charts the development of mechanical and chemical technologies that have led to modern-day refrigeration on both industrial and domestic scales, showing how these technologies have created a completely new method of preserving and transporting perishable goods, having a profound impact on society from the nineteenth century and on. She explores the ways the marketing of refrigerators have expressed and influenced our notions of domestic life, and she looks at how refrigeration has altered the agriculture and food industries as well as our own appetites.
           
Strikingly illustrated, this book offers an informative and entertaining history of an object that has radically changed—in a little over one hundred years—one of the most important things we do: eat. 
 
Contents
Introduction
1 The Iceman Cometh
2 The Birth of Cool
3 Domesticating Cold
4 Refrigerator Dreams
5 Anatomy of the Refrigerator
6 A Culinary Revolution
7 ‘Is there Health in your Refrigerator?’
8 Refrigerated World
 
References
Select Bibliography
Acknowledgements
Photo Acknowledgements
Index
 
Review Quotes
Claudia Roden, author of "The New Book of Middle Eastern Food"
“An important book—a masterful study that is both fascinating and entertaining about the everyday appliance that shaped, more than any other, the way we live and eat.”
For more information, or to order this book, please visit http://www.press.uchicago.edu
Google preview here

Chicago Manual of Style

RSS Feed

RSS feed of the latest books from Reaktion Books. RSS Feed