Of Sugar and Snow: A History of Ice Cream Making (California Studies in Food and Culture) ☆ Download by » Jeri Quinzio nice book for the history the making of ice cream 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.
A fun microhistory on the evolution of ice cream and its industry Can be quite technical at times, but is pretty interesting throughout Chapters can be read out of order if you re only interested in a specific era.
Jeri Quinzio begins the history of ice cream with the ancient world, the Middle Ages to the 18th century and to the 21st century Ice cream has an universal appeal and it will always be loved.
I lost interest part way through but after taking a break I enjoyed the last section on ice cream production during WWII.



I love books like this because I love learning about how things are used over the course of time or how they come to be and change etc Check out A Splintered History of Wood Belt Sander Races, Blind Woodworkers, and Baseball Bats for great example This book was good and has a lot of information I had moments where I was like Oh cool that s how Dairy Queen was started but for some reason I felt like overall that I was never going to make it through the book, which is my only real complaint I enjoyed the content but just felt like I was NEVER going to get to the end.
I liked the first several chapters of this It was a wonderfully interesting food history that drew from a diverse array of sources But once it got to the 20th century, it started to become less interesting Probably because it was about large companies and less about individual cooks, entrepreneurs, and housewives.