Up-To-The-Minute Eating
Among the latest innovations in the culinary world are selfheating and self-cooling tinned food. The tins are made with false bottoms and, when they are punctured, air combined with certain chemicals produces sufficient heat to warm the contents through. Experiment has been continued in the opposite direction, and "cold" cans are also now on the market. The procedure is simple. You just mix small quantities of powder from two cans, add water, and you have chemical "cold" that can be used to chill food, bottled drink, or fill ice-bags. The temperature produced goes down to fifteen degrees below the freezing point of water.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19401018.2.53.5
Bibliographic details
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New Zealand Listener, Volume 3, Issue 69, 18 October 1940, Page 34
Word count
Tapeke kupu
105Up-To-The-Minute Eating New Zealand Listener, Volume 3, Issue 69, 18 October 1940, Page 34
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
Copyright in the Denis Glover serial Hot Water Sailor published in 1959 is owned by Pia Glover. The National Library has been granted permission to digitise this serial and make it available online as part of this digitised version of the Listener. You can search, browse, and print this serial for research and personal study only. Permission must be obtained from Pia Glover for any other use.
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