There's something charming (and gross) about this 1934 Popular Science article on the new miracles of factory-processed food:
Huge disks, rotating under corrugated rollers, knead spaghetti dough to a uniform consistency. Noodle dough is rolled into thin sheets by machines a thousand times the size of the kitchen rolling-pin, wound up on rollers like printing paper, and then deftly formed into various kinds of noodles. In fruit and vegetable canneries, refrigerators produce arctic temperatures to freeze fruit juices solid in the can and so preserve indefinitely the tree-ripened flavor.
