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Of Sugar and Snow: A History of Ice Cream Making (California Studies in Food and Culture) Paperback – May 5, 2009

by Jeri Quinzio (Author)
3.7 3.7 out of 5 stars 10 ratings
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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.
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  1. Print length
    304 pages
  2. Language
    English
  3. Publisher
    University of California Press
  4. Publication date
    May 5, 2009
  5. Dimensions
    6 x 0.75 x 8 inches
  6. ISBN-10
    9780520265912
  7. ISBN-13
    978-0520265912
  8. See all details
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The Amazon Book Review
The Amazon Book Review
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Editorial Reviews

Review

“Masterfully documents ice cream’s modern evolution from junket tablets for the home icebox through the. . . industrial ice-cream production.” (Booklist 2009-03-11)

From the Inside Flap

"A chilling page-turner. Jeri Quinzio scoops out a detailed and entertaining picture of my favorite dessert, from its wine-slush origins in 16th-century Italy through contemporary flavor and marketing innovations. I couldn't put it down."—Bruce Weinstein, author of The Ultimate Ice Cream Book

"Jeri Quinzio's wonderful Of Sugar and Snow is that rare pleasure—a work of scholarship and a joy to read."—Barbara Ketcham Wheaton, author of Savoring the Past: The French Kitchen and Table from 1300 to 1789

“This book is a real treat, as fun as running an ice cream store in July!”—Gus Rancatore, owner of Toscanini's Ice Cream

Product details

  • ASIN ‏ : ‎ 0520265912
  • Publisher ‏ : ‎ University of California Press; 0 edition (May 5, 2009)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 304 pages
  • ISBN-10 ‏ : ‎ 9780520265912
  • ISBN-13 ‏ : ‎ 978-0520265912
  • Item Weight ‏ : ‎ 2.08 ounces
  • Dimensions ‏ : ‎ 6 x 0.75 x 8 inches
  • Customer Reviews:
    3.7 3.7 out of 5 stars 10 ratings

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Jeri Quinzio

Jeri Quinzio

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Customer reviews

3.7 out of 5 stars
3.7 out of 5
10 global ratings

Top reviews from the United States

Anna Shirra
5.0 out of 5 stars Beautiful
Reviewed in the United States on October 20, 2023
I read some articles on your website ( history of peas) and it was so beautiful and such a delight to read. I was so impressed and I’m so thankful you took the time to share that. Thank you so much. 🙏
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Hillary Fan
5.0 out of 5 stars Flavorful History
Reviewed in the United States on June 14, 2013
Quinzio has done extensive research and has written a concise, factual history of ice cream in Western Europe and the USA. Although it's a university press book, "Of Sugar and Snow" is very readable and will appeal to general readers as well as scholars. The book includes old recipes as well as descriptions of how ice cream has been served in different eras.
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surferwoman
5.0 out of 5 stars Of Sugar and Snow: A History of Ice Cream Making
Reviewed in the United States on June 28, 2009
You learn a lot from this book if you make ice cream or want to make it. But even if you're content to keep buying your ice cream in a supermarket, the book is fun and informative reading. It's a true social history of the last few centuries in Europe and in the U.S. By tracing the paths ice cream took from a luxury for the rich and titled through a substitute for liquor doing prohibition to its place in today's world, it teaches this history painlessly. And it's really enjoyable to read.
10 people found this helpful
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Reader SHB
5.0 out of 5 stars Of Sugar and Snow
Reviewed in the United States on November 5, 2010
Took a while to read it as it was so rich in content that I had to savor each chapter for a bit and then go back for more. Great for genealogy and history as I found out about something about my grandmother's mention of the 'hokey pokey man'! well written and a delight to read. After 5 renewals at the library, I am buying a copy for my book shelf.
2 people found this helpful
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Beth Surdut
5.0 out of 5 stars Just desserts richly deserved
Reviewed in the United States on July 18, 2009
Jeri Quinzio serves up an erudite, well-researched and anecdotal history of the sweetest innocent pleasures. To feed your cravings, I suggest pairing "Of Sugar and Snow" with the recipes in her earlier book, Ice Cream: The Ultimate Cold Comfort. Yes, there is delight be found in low fat ices, but Quinzio, Queen of Butterfat, makes the creamiest, richly satisfying ice creams--just like her books. Having been part of her "research" (tasting) team, my recommending her books is truly word of mouth.
4 people found this helpful
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Shirley Moskow
5.0 out of 5 stars Sweet Read
Reviewed in the United States on August 12, 2009
"Of Sugar and Snow: A History of Ice Cream Making" by Jeri Quinzio is a sweet treat for ice cream lovers and for lovers of history. Quinzio combed primary sources to expose many myths about the origins of ice cream, including the oft repeated "fact" that Marco Polo brought it back from China. The truth is more interesting and more entertaining. Quinzio is a fine storyteller with an eye and ear for the telling detail. Her anecdotes inform history with charming insights.
3 people found this helpful
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EllenBoston
5.0 out of 5 stars "Of Sugar and Snow: A History of Ice Cream Making"
Reviewed in the United States on July 29, 2009
"Of Sugar and Snow: A History of Ice Cream Making" is a perfect choice for any food lover or ice cream afficionado. Quinzio's writing is clear, entertaining and crisp. She holds your attention as she tells the story of ice cream from its early preparation in kitchens of the wealthy to the big manufacturing business it is today. It's fun to read before you head to the freezer.
3 people found this helpful
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