Of Sugar and Snow: A History of Ice Cream Making

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University of California Press, May 5, 2009 - Cooking - 304 pages
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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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Of Sugar and Snow: A History of Ice Cream Making (California Studies in Food and Culture)

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Did Nero invent ice cream? Or did Marco Polo first taste it in China? Quinzio (Ice Cream: The Ultimate Cold Comfort) sets the record straight in the latest entry in the "California Studies in Food and ... Read full review

Contents

Early Ices and Iced Creams
1
Creme de La Cream
26
Ingenious Foreigners and Others
50
The Land of Ice Cream
75
Screaming for Ice Cream
103
Womens Work
129
Modern Times
155
Ice Cream for Breakfast
180
Industry and Artistry
208
NOTES
215
BIBLIOGRAPHY
239
INDEX
261
Copyright

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About the author (2009)

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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