Frozen food is hardly a new concept. In cold countries, using the winter chill to freeze foods has been used for centuries. This is, of course, a concept that doesn't translate too well to warm countries, without the use of artificial freezing; however, frozen foods were still being shipped prior to the advent of home freezers, such as frozen poultry from Russia to Britain in the 19th century, which didn't start spreading until the mid 20th century.
In 1929, Clarence Birdseye introduced the concept of flash freezing, having noticed how foods that were quickly frozen tasted fresh when they thawed out. Today, frozen foods are commonplace, and an integral part of most modern cooking, allowing foods to be kept edible for longer.
Flash frozen fruit and vegetables can actually be fresher than "fresh" ones when they are purchased in a supermarket. Most fresh foods take several days to arrive at their destination; frozen ones are frozen within hours of harvesting. This makes them better nutritionally - assuming, of course, that the frozen foods don't have preservatives added to them.
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