Before the mid- nineteenth century,

Before the mid- nineteenth century, people in the United States ate most foods only in season. Drying, smoking, salting could preserve meat for a short time, but the availability of fresh meat like that of fresh milk, was very limited; there was no way to prevent spoilage. But in 1810, a French inventor named Nicolas Appert developed the cooking-and-sealing process of canning. And in the 1850s, an American named Gail Borden developed a means of condensing and preserving milk. Canned foods and condensed milk became more common during the 1860s, but supplies remained low because cans had to be made by hand. By 1880, however, inventors had fashioned stamping and soldering machines that mass-produced cans from tinplate. Suddenly, all kinds of food could be preserved and bought at all time of the year.
Other trends and inventions had also helped make it possible for Americans to vary their daily diets. Growing urban populations created demand that encouraged fruit and vegetable farmers to raise more produce. Railroad refrigerator cars enabled growers and meat packers to ship perishables great distances and to preserve them for longer periods. Thus, by the 1890s, northern city dwellers could enjoy southern and western strawberries, grapes, and tomatoes, previously available for a month at most, for up to six months of the year. In addition, increased use of iceboxes enabled families to store perishables. An easy means of producing ice commercially had been invented in the 1870s, and by 1900 the nation had more than 2,000 commercial ice plants, most of which made home deliveries. The icebox became the fixture in most homes and remained so until the mechanized refrigerator replaced it in the 1920s and 1930s.
Almost everyone now had a more diversified diet. Some people continued to eat mainly foods that were heavy in starches and carbohydrates, and not everyone could afford meat. Nevertheless, many families could take advantage of previously unavailable fruits, vegetables, and dairy products to achieve more varied fare.

Kết quả (Việt) 1:

Trước giữa thế kỷ 19, người Mỹ ăn hầu hết các loại thực phẩm chỉ trong mùa giải. Sấy khô, hút thuốc lá, ướp muối có thể giữ lại thịt cho một thời gian ngắn, nhưng sự sẵn có của thịt tươi tương tự như của sữa tươi, là rất hạn chế; có là không có cách nào để ngăn ngừa hư hỏng. Nhưng vào năm 1810, một nhà phát minh người Pháp tên là Nicolas Appert phát triển quá trình nấu ăn-và-niêm phong đóng hộp. Và trong những năm 1850, một người Mỹ tên là Gail Borden đã phát triển một phương tiện để ngưng tụ và bảo quản sữa. Đóng hộp thực phẩm và sữa trở nên phổ biến hơn trong thập niên 1860, nhưng nguồn cung cấp vẫn còn thấp vì hộp đã phải được thực hiện bằng tay. Năm 1880, Tuy nhiên, nhà phát minh có thời dập và hàn máy đó lon sản xuất hàng loạt từ tinplate. Đột nhiên, tất cả các loại thực phẩm có thể được bảo quản và mua ở tất cả thời gian của năm. Other trends and inventions had also helped make it possible for Americans to vary their daily diets. Growing urban populations created demand that encouraged fruit and vegetable farmers to raise more produce. Railroad refrigerator cars enabled growers and meat packers to ship perishables great distances and to preserve them for longer periods. Thus, by the 1890s, northern city dwellers could enjoy southern and western strawberries, grapes, and tomatoes, previously available for a month at most, for up to six months of the year. In addition, increased use of iceboxes enabled families to store perishables. An easy means of producing ice commercially had been invented in the 1870s, and by 1900 the nation had more than 2,000 commercial ice plants, most of which made home deliveries. The icebox became the fixture in most homes and remained so until the mechanized refrigerator replaced it in the 1920s and 1930s. Almost everyone now had a more diversified diet. Some people continued to eat mainly foods that were heavy in starches and carbohydrates, and not everyone could afford meat. Nevertheless, many families could take advantage of previously unavailable fruits, vegetables, and dairy products to achieve more varied fare.