In 2000, ice comes in convenient little cubes straight out of the freezer, but in 1900, it had to be lugged in huge blocks from arctic climes by ship. While refrigeration had begun to revolutionize food storage by the turn of the 20th century, it was still a pricey, high-tech wonder out of reach for most middle-class homes. Food preservatives, plastic wrap, and Tupperware were still years away, so nearly anything edible would go bad within a few days. Victorians slowed spoilage by placing food in "larders" (pantries) with marble shelves cooled by bowls of cold water.