Word: taylorisms
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Dates: during 1920-1929
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...Fishman Taylor: These lamb chops are one year...
...Fishman Taylor: Now we are going to have them for lunch...
...Fishman Taylor (indicating lamb chops in refrigerator): See these lamb chops...
While Fishman Taylor freezes lamb chops on a small scale, he uses the same method in freezing fish on a large scale. Onetime (1918-22) Chief Technologist of U. S. Bureau of Fisheries, he is generally admitted to be the Man Who Knows Most About Fish. Mr. Taylor began his scientific career at Trinity College (now Duke University) in 1911 where, as a laboratory assistant in biology, he spent most of his time catching frogs and tadpoles for others to experiment on. Since 1915, however, when he joined the Bureau of Fisheries, he has been Fishman Taylor in most...
Fish, being cold-blooded animals, decompose rapidly after removal from their watery homes. To be transported, they must be frozen. Of several fish-freezing methods, the Taylor Process is speediest. The fish are docked, bathed, chopped up, unedible portions being removed and fillets (steaks) left. Then the fillets are put on a flat aluminum plate, on which they travel slowly through the freezing room, like amusement park visitors riding on a scenic railway. Interesting, too, is the scenery, as the walls and ceiling are covered with glittering stalactite formations. But the aluminum boat travels not over water but over calcium...