Ice Cream: A Global History (Reaktion Books - Edible)

Ice Cream: A Global History (Reaktion Books - Edible)

Laura B. Weiss

Language: English

Pages: 176

ISBN: 1861897928

Format: PDF / Kindle (mobi) / ePub


Be it soft-serve, gelato, frozen custard, Indian kulfi or Israeli glida, some form of cold, sweet ice cream treat can found throughout the world in restaurants and home freezers. Though ice cream was once considered a food for the elite, it has evolved into one of the most successful mass-market products ever developed.

In Ice Cream, food writer Laura B. Weiss takes the reader on a vibrant trip through the history of ice cream from ancient China to modern-day Tokyo in order to tell the lively story of how this delicious indulgence became a global sensation. Weiss tells of donkeys wooed with ice cream cones, Good Humor-loving World War II-era German diplomats, and sundaes with names such as “Over the Top” and “George Washington.” Her account is populated with Chinese emperors, English kings, former slaves, women inventors, shrewd entrepreneurs, Italian immigrant hokey-pokey ice cream vendors, and gourmand American First Ladies. Today American brands dominate the world ice cream market, but vibrant dessert cultures like Italy’s continue to thrive, and new ones, like Japan’s, flourish through unique variations.

Weiss connects this much-loved food with its place in history, making this a book sure to be enjoyed by all who are beckoned by the siren song of the ice cream truck.

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Patriarch Angelo accumulated enough money to open his first New Orleans shop in . Churning ice cream by hand, the Sicilian gelato maker produced treats like Torroncino, a vanilla-based gelato with cinnamon and  ground almonds; lemon ice; and spumoni, the multi-flavoured moulded confection made of layers of ice cream, fruits, nuts and whipped cream. Nor was every ice cream merchant Italian. Mary Antin, in The Promised Land (), her account of her Jewish immigrant family’s life in Boston.

When cold strain through a sieve, freeze, adding the rye bread when nearly frozen and two quarts of whipped cream. Ice Cream Cones ––from Mrs C. Vinton Henry, ‘Dishes That Will Make Men Love Homes’, Chicago Daily Tribune,  November , p. f One-fourth of a cupful of butter, one-half of a cupful of powdered sugar, one-fourth of a cupful of milk, seven-eighths of a cupful of flour, one-half teaspoonful of vanilla. Cream the butter, add the sugar, and cream them well together; then add the.

Side Story  Williams, John, Smoked Salmon Ice-cream  World War, Second, effects of – World’s Fair, St Louis () –,  Wyeth, Nathaniel .

Also crafted confections enriched with pine nuts, pistachios, coffee, cinnamon and chocolate. And there was a recipe for ‘milky sorbet’, or ice cream, a creation that Baldini claimed possessed particularly impressive medical properties. A physician,  A French Sèvres porcelain ‘refraichissoir’ ice cream cooler from the s. Baldini ardently promoted iced desserts’ multitude of health effects. For instance, he recommended cinnamon for relieving aches and pains, lemon ice cream for soothing.

Other confectioners soon flocked to the area, which we know today as the bustling financial centre of Wall Street. There was Peter Laune at  Wall Street, who proclaimed the superior quality of his ice cream. Then there was A. Pryor, just up the street at  Wall, and Frenchman Joseph Corre, who bounced around a bit before settling at  Wall. Vallette and Company, confectioners and distillers from Rouen, France, announced the availability of bonbons and sugar almonds, sugar in sticks and.

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