Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Of Sugar and Snow: A History of Ice Cream Making (California Studies in Food and Culture) Hardcover – Bargain Price, May 5, 2009
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Customers who viewed this item also viewed
Customers who bought this item also bought
Before Quinzio can address ice cream’s the history of ice cream, she must first debunk a number of widespread myths. Neither Nero nor Marco Polo nor Catherine de Medici nor England’s Charles I had anything to do with introducing ice cream to Europe. Ice cream’s history began when sixteenth-century Europeans discovered the freezing effects of mixing ice with salt and applied it first to wine. Although medical opinion of the time disapproved, the technique caught on and spread across the continent. By the seventeenth century, recipes for “icy creams” appeared in England. Americans took to ice cream with a vengeance, and the invention of mechanical refrigeration made the treat available to everyone at any time. Quinzio masterfully documents ice cream’s modern evolution from tablets for the home icebox through the vast array of flavors offered by industrial ice-cream production. Another excellent contribution to the California Studies in Food and Culture series. --Mark Knoblauch
"Masterfully documents ice cream's modern evolution from junket tablets for the home icebox through the. . . industrial ice-cream production."--Booklist