It is very easy to take fridges and freezers for granted but before the 1970s most British homes had neither. People have used natural ice to cool food for centuries, which was fine when it was available. An important breakthrough was the development of machines that could make ice artificially. After a lot of experimentation these machines began to be used in industry in the mid-19th century. I want to look at two of the many people who contributed to refrigeration technology.
James Harrison (1816-1893) was a Scot who went to Australia to set up a printing press. Apparently, while he was using ether to clean the blocks of type he noticed that the metal became cold. He must have had an inventive mind because in the 1850s he filed patents for an ice-making machine and an ether vapor-compression refrigeration system. Vapor-compression systems work because a refrigerant (in this case ether) is circulated around a series of pipes absorbing heat and then releasing that heat elsewhere.
His invention kick started the ice-making business but more work was needed before domestic refrigerators became common. It wasn’t just the unreliable and potentially dangerous nature of the early machines. The lack of electrical wiring in British homes was a major obstacle. The USA was a bit more advanced in this respect, which is where Mary Engle Pennington(1872–1952) lived.
Mary worked for the U.S. Department of Agriculture and conducted research on refrigeration. Not only did she do the research she also explained it to the public, publishing booklets about the correct storage of perishable foods and, in 1923, founding the Household Refrigeration Bureau, which promoted the safe use of domestic refrigeration. Later in her career she was involved in the design and construction of domestic refrigerators and refrigerated warehouses.
Back in Britain electrical fridges were pretty rare until later in the 20th century. As people gradually replaced larders, cellars and ice-boxes with consistently cold humming white boxes it changed not only how we stored food but also how we shop and what we eat.