History
Beginning in 1929, Clarence Birdseye offered his quick-frozen foods to the public. Birdseye got the idea during fur-trapping expeditions to Labrador in 1912 and 1916, where he saw the natives use freezing to preserve foods. Modern attempts at refrigeration began in the early 20th century in the meat packing industry. More advanced attempts include food frozen for Eleanor Roosevelt on her trip to Russia. Other experiments, involving orange juice, ice cream and vegetables were conducted by the military near the end of World War II.
Read more about this topic: Frozen Food
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—Eugène Ionesco (b. 1912)