Frostbite (Nicola Twilley)

“Frostbite is a perfectly executed cold fusion of science, history, and literary verve . . . As a fellow nonfiction writer, I bow down. This is how it's done.” —Mary Roach, New York Times bestselling author of Fuzz and StiffAn engaging exploration of refrigeration, tracing its evolution from scientific mystery to globe-spanning infrastructure, and an essential investigation into how it has remade our entire relationship with food.A century ago, the introduction of artificial refrigeration overturned millennia of dietary history, launching a new chapter in human nutrition. We could now overcome not just rot, but seasonality and geography. Tomatoes in January? Avocados in Shanghai? All possible. In Frostbite, New Yorker contributor and cohost of the award-winning podcast Gastropod Nicola Twilley takes readers on a tour of the cold chain from farm to fridge, visiting off-the-beaten-path landmarks such as Missouri’s subterranean cheese caves, the banana-ripening rooms of New York City, and