With the invention of fridges, humans have created an arctic over which they have thermal control. One third of the food in the US is at some pointed refrigerated. In a way a fridge can be seen as a life supporting machine, which aims at slowing down the process of food getting spoiled or “dying”. In her presentation, Nicola Twilley made a comparison with meat and said that putting meat in the fridge is like putting it in a morgue. The process of “dying” can be slowed down and the taste of the meat can meanwhile be altered. Before the invention of fridges people used dry ageing to make their meat last longer. Nowadays, this process is considered fancy and the value of dye aged meat has considerably increased. How meat tasted like before the technique of letting it sit in its own juices in a sealed plastic container has become the norm, is foreign to people. Within the next 30 to 50 years the flavor of meat might change completely. Another interesting example of how the food industry can alter tastes is when we look at how orange juice is being produced. The juice has to be “disflavored” so it can be stored in tanks for about two years. In order to sell the juice, flavor has to be artificially added in, which of course erases the natural flavor of orange juice completely. The invention of fridges has reshaped tastes and the economic of food completely.