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Follow-up on refrigeration: the history of the idea of food “freshness”
My colleague Jonathan Zasloff’s recent post on refrigeration reminded me of a fascinating book published last year: Fresh, by Susanne Freidberg. This book — authored by a college classmate of mine who teaches geography at Dartmouth — chronicles the evolution of the culturally-constructed concept of “freshness” in 19th and 20th-century America, and the development of …
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