Clarence Birdseye


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Clarence Birdseye

An American inventor and entrepreneur who developed the modern method of freezing food. Previous freezing methods occurred more slowly, which resulted in larger ice crystals and reduced food quality. Birdseye overcame this by freezing at lower temperatures. This development led directly to the retail sale of frozen food. He lived from 1886 to 1956.
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Picture Book Biograhies Chapter Book Biographies * Balloons over Broadway: * Frozen in Time: The True Story of the Puppeteer Clarence Birdseye's Outrageous of Macy's Parade Idea About Frozen Food * Manfish: A Story of Jacques * The Invention of Cousteau Alexander Graham Bell * The Marvelous Thing * Shoes for Everyone: That Came From a Spring: A Story of Jan Matzeliger The Accidental Invention of the Toy That Swept the Nation * Mr.
Clarence Birdseye invented them in America in 1927.They came to Britain in 1955
Clarence Birdseye's first frozen foods went on sale in Springfield, Massachusetts.
The word Birds Eye is synonymous with the frozen food industry, originating with the inventor of quick freezing, Clarence Birdseye, an early biological engineer.
"This modern advancement in food science and technology compares with Clarence Birdseye's frozen foods, the microwave oven, and concentrated frozen juices" developed by U.S.
Sales of frozen food began in a small way in the 1860s, but the father of today's frozen food business was an American naturalist with the improbable name of Clarence Birdseye. Intelligent and insatiably curious, at the age of ten he was trapping muskrats in Long Island and selling them to a customer in England and he later helped to pay his college fees by catching live frogs for the Bronx Zoo to feed to its reptiles.
Thanks to Clarence Birdseye, frozen foods were introduced to retail customers more than 75 years ago.
The refrigeration company, which pioneered the merchandising of frozen foods with the world's first display case tot Clarence Birdseye in 1929, recently took on the challenge of protecting perishable foods in grocery stores from the very cooling systems used to keep them fresh.
In 1914, Clarence Birdseye watched Eskimos freeze fish on the ice.
Yet while frozen foods had to await the marketing genius of Clarence Birdseye in the 1930's and 1940's, ground meat found its apostle in a Midwestern businessman named "Billy" Ingram.
1912 Clarence Birdseye goes to Newfoundland to trade animal pelts, but quickly becomes enamored of the way fish immediately froze after they were caught and remained flaky when thawed and cooked.
It's similar to the PAR light (from parabolic) or birdseye, which was invented by Clarence Birdseye, an American who developed methods for quick-freezing foods.
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