Humans have been preserving food for millennia, but the refrigerator is a relatively new addition to our homes. Just before the Second World War, only 3 per cent of British households had one. In the interim years the fridge has become accepted as a taken-for-granted necessity blending into the household environment background noise in […]
Refrigerator | Reaktion Books facebook bluesky instagram pinterest Ebook basket Basket Search for: Skip to navigation Skip to content Menu Home Books New releases Special offers Browse by subject Browse by series Authors News / Events / Blog Events Blog Mailing List Home Books New releases Special offers Browse by subject Browse by series Authors News / Events / Blog Events Blog Mailing List Books Refrigerator The Story of Cool in the Kitchen Helen Peavitt Hardback Ebook 16 October 2017 9781780237510 240 mm x 156 mm | 208 pages 118 illustrations, 65 in colour Hardback | £18 World Rights: Reaktion Rights sold: Simp. Chinese This book explores the history of refrigeration and how the fridge has become an essential appliance in our homes today. Humans have been preserving food for millennia, but the refrigerator is a relatively new addition to our homes. Just before the Second World War, only 3 per cent of British households had one. In the interim years the fridge has become accepted as a taken-for-granted necessity blending into the household environment background noise in the general hum of the kitchen. This book explores the history of refrigeration and how the fridge has become an essential appliance in our homes today. Refrigeration technologies essentially a completely new method of preserving and transporting all manner of perishable goods had a profound impact on society from the nineteenth century onwards. Helen Peavitt leads us through the rooms, cabinets and boxes used to keep food, drink and other substances cool, their prime refrigerating function driven by mechanical means or, in earlier times, ice. The story of the refrigerator encompasses tales of scientific discovery, applied technology, power and steam engines; ice harvesting; industrial design and production; popular culture and taste; public health and hygiene; changing climate; technological aversion, danger and the odd dalliance with environmental catastrophe. The book also explores the advertising and marketing of domestic fridges, and the ways patterns of food consumption have changed over the decades thanks to home refrigeration. Today our domestic refrigerators are food hubs: the nexus from which we plan our meals, store foods and focus our eating habits. Strikingly illustrated, Refrigerator: The Story of Cool in the Kitchen is an informative and often entertaining history of an object that has changed the way we eat and live. Published in association with the Science Museum, London. 1 October 2017 9781780237978 Ebook | £18 BUY EBOOK This book explores the history of refrigeration and how the fridge has become an essential appliance in our homes today. Humans have been preserving food for millennia, but the refrigerator is a relatively new addition to our homes. Just before the Second World War, only 3 per cent of British households had one. In the interim years the fridge has become accepted as a taken-for-granted necessity blending into the household environment background noise in the general hum of the kitchen. This book explores the history of refrigeration and how the fridge has become an essential appliance in our homes today. Refrigeration technologies essentially a completely new method of preserving and transporting all manner of perishable goods had a profound impact on society from the nineteenth century onwards. Helen Peavitt leads us through the rooms, cabinets and boxes used to keep food, drink and other substances cool, their prime refrigerating function driven by mechanical means or, in earlier times, ice. The story of the refrigerator encompasses tales of scientific discovery, applied technology, power and steam engines; ice harvesting; industrial design and production; popular culture and taste; public health and hygiene; changing climate; technological aversion, danger and the odd dalliance with environmental catastrophe. The book also explores the advertising and marketing of domestic fridges, and the ways patterns of food consumption have changed over the decades thanks to home refrigeration. Today our domestic refrigerators are food hubs: the nexus from which we plan our meals, store foods and focus our eating habits. Strikingly illustrated, Refrigerator: The Story of Cool in the Kitchen is an informative and often entertaining history of an object that has changed the way we eat and live. Published in association with the Science Museum, London. Reviews Contents About the author REQUEST COURSE / REVIEW COPY 'An important book a masterful study that is both fascinating and entertaining about the every-day appliance that shaped, more than any other, the way we live and eat. ' Claudia Roden, food writer 'Peavitts primary interest is in the wide-ranging effects of refrigeration, and that is the great strength of the book . . . an important contribution to the general history of refrigeration. ' Technology and Culture 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 Helen Peavitt is curator of Consumer Technology at the Science Museum, London. Request course / review copy Your name(Required) Your email(Required) Type of request(Required)Select...Review copyCourse inspection copy Desk and exam copies of certain titles are available to lecturers who wish to consider books as course texts. A maximum of three titles may be requested and retained for 28 days' inspection. All books not returned, or adopted, will be charged for at a 20% discount. Lecturers who wish to order desk copies should complete this form, including their educational institution, the course title, the estimated enrolment and the bookshop placing the order. 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