While working as a fur trapper in Labrador, Canada, Clarence Birdseye encountered an age-old problem: bad food and an unappealing, unhealthy diet. However, he observed that fresh vegetables wetted and left outside in the Arctic winds froze in a way that maintained their integrity after thawing. As a result, he developed his patented Birdseye freezing process and started the company that still bears his name. Birdseye forever changed the way we preserve, store, and distribute food, and the way we eat.
Mark Kurlansky's vibrant and affectionate narrative reveals Clarence Birdseye as a quintessential "can-do" American inventor--his other patents include an electric sunlamp, a harpoon gun to tag finback whales, and an improved incandescent lightbulb--and shows how the greatest of changes can come from the simplest of ideas and the unlikeliest of places."synopsis" may belong to another edition of this title.
"Less a biography than a glimpse into an exuberantly inventive time in America. . . . In Kurlansky's hands, the arc of Birdseye's life . . . is a history of the American imagination."--The Washington Post
"[An] intriguing book that . . . coaxes readers to re-examine everyday miracles like frozen food, and to imagine where places with no indigenous produce would be without them." --The New York Times "Kurlansky's skilled narration ensures that each detail is salient to the central story of Birdseye and his inventions. . . . [and] reinvigorates the spirit of this most American of entrepreneurs." --The Boston Globe "A lively . . . biography about one of America's most unusual innovators." --Newsday "A delight. . . . Fabulous factoids abound." --The New York Times Book ReviewMark Kurlansky is the New York Times bestselling author of many books, including The Food of a Younger Land, Cod: A Biography of the Fish That Changed the World, Salt: A World History, 1968: The Year That Rocked the World, and The Big Oyster: History on the Half Shell. He lives in New York City.
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