BIRDSEYE, Clarence [1886-1956] -- American inventor
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Best known for his invention (1914) of a method of preserving food by quick freezing, and his brand of frozen food products. The legend says that he developed this process after a trip to Labrador where he noticed that fish and caribou meat that had been exposed to the Arctic air was still tender and fresh tasting even when cooked months later.
Biologist Biological Survey, U. S. Dept. of Agriculture, 1908-12;
fur trader Labrador, 1912-17;
purchasing dept. Stone and Webster, 1917-18;
general mgr. Granite Springs Bottling Co., 1919-20;
U. S. Fisheries Association, N. Y. City, 1920-.
Purchasing agent U. S. Housing Corporation, Washington, D. C., 1918-19.
[Amherst College Biographical Record] 
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- The History of Processed Foods - Safefood.org In addition to discussing our Clarence Birdseye, this page mentions a Londoner named William Underwood who developed a canning company (as in deviled ham) which is now the oldest in the U.S. By curious coincidence, Clarence's mother was an Underwood. I wonder if there is any connection...
- Clarence Birdseye
- Amherst College Biographical Record: Class of 1910 Quite a few Birdseyes at Amherst!
- Encyclopedia.com - Results for Birdseye, Clarence
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Bookmarks:2001-05-12 12:24:06
