Chocolate, Strawberry, and Vanilla: A History of American Ice Cream
Popular Press, 1995 - 211 ページ
Ice cream has a singular place in American cuisine as both a comfort food and festive treat. Fudge ripple is a consolation for a minor disappointment, and butterscotch swirl is a reward for reaching a personal goal.
Chocolate, Strawberry, and Vanilla traces the evolution of ice cream from a rarity to an everyday indulgence. It covers the genesis of ice cream in America, the invention of the hand-cranked ice cream freezer, the natural ice industry, the beginnings of wholesale ice cream manufacturing, and the origins of the ice cream soda, sundae, cone, sandwich, and bar. It also recounts the histories of many brands, including Dairy Queen, Good Humor, Eskimo Pie, Ben and Jerry's, Baskin-Robbins, and Haagen-Dazs. This history of ice cream reflects and reveals changes in social customs, diet and nutrition, class distinctions, leisure activities, and everyday life.
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19th century advertised American Baskin-Robbins became began Ben and Jerry's Boston cake candy carbonated Chicago chocolate confectioner consumers cook cookbooks customers Dairy Queen dasher decided dessert dinner dipper dishes drink drugstore early eating ice cream Eskimo Pie flavors fountain operators freezer freezing frozen Fussell glass guests Haagen-Dazs hand-cranked hokey-pokey Humor Ibid ice and salt Ice Cream Cone ice cream freezer ice cream industry ice cream manufacturers ice cream parlor ice cream plant ice cream soda Ice harvesting icehouse ICTJ included invented Jerry's Johnson Louis McCulloughs menu milk molds newspaper opened patent freezers Pennsylvania Philadelphia popular pot freezer Ranhofer recipes refrigeration restaurant saloons sandwiches scoop Selitzer selling ice serving ice cream Seven Valleys shipped soda fountain soda water soft serve sold strawberry street sugar summer sundae syrup taste trade United vanilla vendors waffle Washington wholesalers wrote York City