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Introduction
Over the years, food has evolved, specifically when it comes to easy preparation. Frozen foods are now a staple in the United States, sold almost everwhere, and eaten by millions. When looking at the past though, it is important to look at the changes in portion size, ingredients, and marketing that come with increased demand and a need for cheaper food that can be purchased for a fraction of the price of traditionally prepared food. In this museum, I will show artifacts from the years of such. -
The Beginning of Frozen Food
H. A. Baker, often regarded as the founder and father of the frozen food industry, started his business by freezing sour red cherries to be sold in grocery stores. He marketed his frozen berries in stores as a "cold pack", quickly spreading to the rest of the United States. (Quick Frozen Foods, Vol. 24, 1962) Image: [AM Digital: Food and Drink in History, 1962] -
Excerpt Explaining Microorganisms in Food
This excerpt explains what microorganisms in food are, how they affect food, and how refrigeration or freezing the food can prevent illness. (Frozen Recipies - The Electrical Exhibit, 1930) -
Advertisement for Frozen Dinner
This is an advertisement for a frozen Chicken Pot Pie. The advertisement also markets the dinner as the exact size as the image in the catalog Image: [AM Digital: Food and Drink in History, 1962] -
Ingredients in a Frozen Salisbury Steak Dinner in 1962
Ingredients in a frozen Salisbury Steak in 1962 consist of sliced beef, potatoes, and buttered peas, compared to the modern ingredients in a frozen Salisbury Steak, which consists of 48 total ingredients, five preservatives, fourteen additives, seven flavor enhancers, and colors. This is important to note because excessive additives and preservatives often add to high calories, digestive issues, and allergic reactions. See 2024 for modern ingredients (Quick Frozen Foods, Vol. 25, 1962) -
Ingredients in Frozen Food Dinner 60 years ago
Stewed Chicken Gizzards and Rice Dinners in the 1960s with only six ingredients: Chicken Gizzards, Water, Rice, Salt, Monosodium Glutamate, Flavoring, and Dehydrated Celery. This is another example of a frozen dinner meal in the 60s with only one preservative, no additives, and no added colors to make the food more appealing to the consumers. (Quick Frozen Foods, Vol. 24, 1962) -
Stouffer's Frozen Dinner Advertisement
This advertisement aims to make frozen "TV Dinners" more formal by showing fancy silverware and cloth napkins to give the audience the impression that their food is luxurious, or just as good as fresh Chicken á la King. (Duke University, 2024) Image: [Digital Public Library of America, Duke University, 1983] -
Modern Ingredients in a Frozen Salisbury Steak Dinner
The ingredients in a modern frozen Salisbury Steak Dinner consist of over forty preservatives, ingredients, and colors. See 10/1962 for the original recipe. (Goodnes, 2024)