“There was a sign hanging in the window of a dry cleaners I passed by. It read: 'So-and-So Dry Cleaners. Working on the same spot for 72 years.'”
Frozen fishIn 1927, frozen fish fingers were patented in the UK by Clarence Birdseye of Gloucester, Mass. He claimed "Improvements in Methods of Preparing Fish Foods," specifically using the flesh of "cleaned fresh fish" (UK patent 257,222). As a trapper and biologist in Labrador (1912-15), Birdseye had noticed that fish and caribou meat frozeb for months tasted as good as fresh food. Slow freezing of food produces large ice crystals, which when thawed produces a very soggy material. However, he realized fish exposed in the sub-zero temperature of Labrador froze solid almost immediately froze solid. At home in his laboratory he tried for eight years to recreate the effects of nature until he developed a satisfactory commercial system of quick freezing. * |
