The science of quick freezing originated in the late 1920s when a curious field naturalist, named Clarence Birdseye, took a mere observation and turned it into one of the most significant innovations in the food industry. While Birdseye worked as a field naturalist in the Arctic during the twenties, he noticed that freshly caught fish, when placed onto the ice and exposed to the area's icy wind and frigid temperatures, froze solid almost immediately. And, when thawed and eaten, the same ...

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