Uploaded April 2017 | Updated September 2026, 6 hours ago
Made in 1965 for Birds Eye foods, A Matter of Taste, shows how the art of being able to quick freeze food has widened the scope of home cooking. Describes how, in 1920, Clarence Birdseye, an American explorer, observed the phenomenon of quick freezing and later turned it to the benefit of society.
Made in 1965 for Birds Eye foods, A Matter of Taste, shows how the art of being able to quick freeze food has widened the scope of home cooking. Describes how, in 1920, Clarence Birdseye, an American explorer, observed the phenomenon of quick freezing and later turned it to the benefit of society.
