Of Sugar and Snow: A History of Ice Cream Making

by Quinzio, Geraldine M.

University of California Press | November 4, 2011 | Kobo Edition (eBook) |

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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.

Format: Kobo Edition (eBook)

Published: November 4, 2011

Publisher: University of California Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0520942965

ISBN - 13: 9780520942967

Found in: Food Writing

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Of Sugar and Snow: A History of Ice Cream Making

Of Sugar and Snow: A History of Ice Cream Making

by Quinzio, Geraldine M.

Format: Kobo Edition (eBook)

Published: November 4, 2011

Publisher: University of California Press

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0520942965

ISBN - 13: 9780520942967

From the Publisher

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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