English author and philosopher Francis Bacon was the forerunner of the great frozen-food scientists of the early 20th century, such as naturalist and author Clarence Birdseye.
Bacon did many experiments with meat and discovered the undeniable connection between meat preservation and subfreezing temperatures.
Tragically, his experiments killed him.
While on a joumey in March 1626, Bacon stopped to experiment with a dead chicken and some snow.
Exposure led to bronchitis, which killed him a few weeks later.