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Birdseye; Clarence (1886-1956)

The pioneer of quick-frozen foods, Clarence Birdseye was a scientist fron Brooklyn.

On a trip to Labrador in 1914, he noticed have the indigenous Eskimos kept the fish they had caught for weeks, by simply allowing it to freeze. When defrosted weeks later it still tasted fresh-caught. After World War 1 he started experimenting with fish and other products; with Wall Street backing, he offered freezer cabinets free to shops willing to stock his frozen products. Within 10 years of his launch, and despite the depression he had his food selling across the breadth of the U.S.A. See Freezing and Refrigeration

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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