Of Sugar and Snow: A History of Ice Cream Making

Overview

"Was ice cream invented in Philadelphia? How about by Emperor Nero, when he poured honey over snow? Did Marco Polo taste the first ices in China and bring recipes back to Italy? In this lively and entertaining book, the first 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 - from kings' tables to kids' cones and debunks some colorful myths along the way. She explains how ice cream is made, describes its social role, and connects
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Overview

"Was ice cream invented in Philadelphia? How about by Emperor Nero, when he poured honey over snow? Did Marco Polo taste the first ices in China and bring recipes back to Italy? In this lively and entertaining book, the first 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 - from kings' tables to kids' cones 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." Of Sugar and Snow describes the origins of the ice cream sandwich, soda fountains, the ice cream soda, and ice cream sundaes and provides a fascinating array of recipes, from a seventeenth-century Italian lemon sorbet to a twentieth-century American strawberry mallobet. Included are such delicious milestones as the invention of Eskimo Pies, Popsicles, Dixie cups, and the Good Humor man. A diverting yet serious work of history, Of Sugar and Snow 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: 9780520265912
  • Publisher: University of California Press
  • Publication date: 3/1/2010
  • Series: California Studies in Food and Culture Series
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 304
  • Product dimensions: 5.60 (w) x 7.60 (h) x 0.80 (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

1 Early ices and iced creams 1

2 Creme de la cream 26

3 Ingenious foreigners and others 50

4 The land of ice cream 75

5 Screaming for ice cream 103

6 Women's work 129

7 Modern times 155

8 Ice cream for breakfast 180

Epilogue Industry and artistry 208

Notes 215

Bibliography 239

Index 261

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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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    Posted December 28, 2009

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    Posted September 20, 2009

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