Of Sugar and Snow : A History of Ice Cream Making

icecream 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.

Order the book
Food 2.0 LAB in association with Amazon

Bookmarquez le permalien.

FOOD 2.0 LAB : Articles récents

Les commentaires sont clos.

New York, Big Apple l’ogresse

Des « milk moments » pour vos cerveaux disponibles avachis

Retour du local : une légumerie en Ile-de-France

Du vin sans raisin, ou « note à note »

Plutôt crus ou cuits, vos tardigrades ?

Et pan sur la tomate !

Se battre contre le Roundup : les pétitions en ligne sont-elles la bonne idée ?

Les Français changent-ils leurs habitudes de petit-déjeuner ?

Une vodka au brouillard de Californie : la FOG

Les Bretons pratiquent le « binge drinking »