Of Sugar and Snow: A History of Ice Cream Making

Overview

Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste it in China and bring recipes back?
In this first book to tell ice cream's full story, Jeri Quinzio traces the beloved confection from its earliest appearances in sixteenth-century Europe to the small towns of America and debunks some colorful myths along the way. She explains how ice cream is made, describes its social role, and connects historical ...

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Overview

Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste it in China and bring recipes back?
In this first book to tell ice cream's full story, Jeri Quinzio traces the beloved confection from its earliest appearances in sixteenth-century Europe to the small towns of America and debunks some colorful myths along the way. She explains how ice cream is made, describes its social role, and connects historical events to its business and consumption. A diverting yet serious work of history, Of Sugar and Snow provides a fascinating array of recipes, from a seventeenth-century Italian lemon sorbet to a twentieth-century American strawberry mallobet, and traces how this once elite status symbol became today's universally available and wildly popular treat.

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Editorial Reviews

Booklist
“Masterfully documents ice cream’s modern evolution from junket tablets for the home icebox through the. . . industrial ice-cream production.”
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Product Details

  • ISBN-13: 9780520248618
  • Publisher: University of California Press
  • Publication date: 5/5/2009
  • Series: California Studies in Food and Culture Series
  • Edition number: 1
  • Pages: 304
  • Product dimensions: 8.22 (w) x 6.26 (h) x 1.02 (d)

Meet the Author

Jeri Quinzio is the author of Ice Cream: The Ultimate Cold Comfort and a contributor to the ice cream entry in The Oxford Encyclopedia of Food and Drink in America. She has written on articles on a variety of food history topics for numerous periodicals and newspapers.

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Table of Contents

preface / ix
acknowledgments / xv

one. Early Ices and Ice Creams / 1
two. Crème de la Cream / 26
three.
Ingenious Foreigners and Others / 50
four. The Land of Ice Cream / 75
five. Screaming for Ice Cream / 103
six. Women’s Work / 129
seven. Modern Times / 155
eight. Ice Cream for Breakfast / 180

epilogue.
Industry and Artistry / 208

notes / 215
bibliography / 239
index / 000

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Sort by: Showing all of 3 Customer Reviews
  • Posted July 29, 2009

    I Also Recommend:

    "Of Sugar and Snow: A History of Ice Cream Making"

    "Of Sugar and Snow: A History of Ice Cream Making" is a perfect choice for any food lover or ice cream afficionado. Quinzio's writing is clear, entertaining and crisp. She holds your attention as she tells the story of ice cream from its early preparation in kitchens of the wealthy to the big manufacturing business it is today. It's fun to read before you head to the freezer.

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  • Anonymous

    Posted December 28, 2009

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  • Anonymous

    Posted September 20, 2009

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