The vast coldscape of America  DEC 10 2012

Writing for Cabinet, Nicola Twilley explores the coldscape, the collective artifically refrigerated space humans dedicate to preserving food.

More than three-quarters of the food consumed in the United States today is processed, packaged, shipped, stored, and sold under artificial refrigeration. The shiny, humming stainless steel box in your kitchen is just the tip of the iceberg, so to speak -- a tiny fragment of the vast global network of temperature-controlled storage and distribution warehouses cumulatively capable of hosting uncounted billions of cubic feet of chilled flesh, fish, or fruit. Add to that an equally vast and immeasurable volume of thermally controlled space in the form of shipping containers, wine cellars, floating fish factories, international seed banks, meat-aging lockers, and livestock semen storage, and it becomes clear that the evolving architecture of coldspace is as ubiquitous as it is varied, as essential as it is overlooked.

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