How often do we open the fridge or peer into the freezer with the expectation that we'll find something fresh and ready

to eat? The introduction of artificial refrigeration overturned millennia of dietary history, transforming what we eat, where it's grown, how it tastes, how good it is for us and for the planet— even the meaning of freshness itself.

In her new and award-winning book, Frostbite, Nicola Twilley dives into the most important invention in the history of food and drink and makes the case for a recalibration of our relationship with the fridge.

Join us in the pre-refrigeration architecture of a lagering cellar-an appropriate location, given that the world's first commercial refrigerating machines were built to keep beer cold!—as Nicola Twilley shares highlights from her exploration of the artificial cryosphere, followed by a conversation with Alexander Friedrich (TU Darmstadt) and audience discussion.

More information on cryocultures.org