From Ice to Innovations: A Culinary Journey

This chapter explores the historical challenges of food scarcity and nutrition in the 1920s, particularly in urban immigrant communities. It highlights advancements in refrigeration and the creative methods of ice preservation while weaving in humorous anecdotes about dining experiences, such as self-cooking at restaurants and Brazilian steakhouses. The lively discussion contrasts the past and present dining styles, showcasing the joy and absurdity of culinary innovation.