390: "Of Ice and Men" - how the cold stuff has shaped our culinary history

<div>The evolutionary success of humankind has relied on a handful of fundamental but often unsung food and drink developments.<br> <br> Featuring on that shortlist are <a href="https://foodmatterslive.com/podcast/salt-reduction-could-nature-hold-the-answer-food-podcasts/">salt</a>, the domestication of plant species, the flint, the invention of irrigation, the potato, <a href="https://foodmatterslive.com/podcast/is-fermentation-still-the-future-of-food-food-podcasts/">fermentation</a>, the domestication of animals, and Jethro Tull's seed drill.<br> <br> The list goes on, but they are some of the fundamentals. <br> <br> One development that is rarely discussed, which is strange because it is so important, is the domestication of ice.<br> <br> When you take a closer look at it, ice is fascinating and has been crucial to so much of our culinary history.<br> <br> So, sit back and chill out because in this episode of the Food Matters Live podcast, we take you through a short history of ice with the brilliant writer Fred Hogge.<br> <br> Fred's book <a href="https://www.amazon.co.uk/Ice-Men-Weve-Transform-Humanity/dp/1639361839">"Of Ice and Men"</a> is all about how we have used cold to transform humanity.<br> <br> <strong>Guest:<br> Fred Hogge, Author</strong> </div>