The Royal Society, the UK's national academy of science, has named the fridge, pasteurized milk, and the tin can as the three most significant inventions in the history of food and drink. Twenty inventions were listed by the Royal Society as being the most significant in culinary history under the following criteria: accessibility, productivity, aesthetics, and health. The list was compiled by a group of Royal Society Fellows - including a Nobel Prize Winner. Photo Credit: LOC
The Top 20
- Pasteurisation / sterilisation
- Canning
- The oven
- Irrigation
- Threshing machine/combine harvester
- Baking
- Selective breeding / strains
- Grinding / milling
- The plough
- Fermentation
- The fishing net
- Crop rotation
- The pot
- The knife
- Eating utensils
- The cork
- The barrel
- The microwave oven
- Frying
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Refrigerator