The invention of food freezing

Food-freezing techniques were one of the more important inventions in culinary history. First, a slower rate of freezing food was used, but it resulted in poor food quality when the food was thawed.

Clarence Frank Birdseye introduced the quick-freezing method in 1924. He noticed a great amount of food spoiling when commercial fishermen tried to sell their fish to the market. This was due to a lack of insulated transportation and stores with inadequate refrigeration options.