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[[File:Marco Polo traveling.jpeg|left|300px250px|thumbnail|Figure 1. Marco Polo has been credited with bringing ice cream to Europe.]]
Ice cream has been a popular treat that many see today as having developed relatively recently, as ice cream usually requires a form of refrigeration. While the modern form of ice cream is relatively more recent, the idea of ice cream has been present for millennia. Ice treats, which eventually gave us ice cream, were refreshing snacks usually reserved for elites or those who can obtain ice in times of warm or hot weather. The modern prevalence and look of ice cream can be traced to key developments in the industrial age, although its idea is much more ancient.
====Key Changes====
[[File:5249494834 3b6f6c54c9 b.jpeg|thumbnail|300px 250px |left|Figure 2. Children eating ice cream in the Ottoman Era.]]
In France, by the 17th century, cafe culture began to spread, where these shops offered coffee and tea. However, ice cream began to appear on menus in some of the wells to do cafes that could afford to keep ice. Recipes for ice cream also appeared, which spread interest in making ice cream and encouraged experimentation. Thickening agents were now introduced to ice cream in the 16th century, such as using seaweed. Eating ice cream with strawberries and milk was considered a treat, leading to strawberries being a popular flavor associated with ice cream. <ref>For more on ice cream's spread to more common classes, see: Arnold, S. J. (2004). <i>[https://www.amazon.com/gp/product/B00D1B4P38/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00D1B4P38&linkCode=as2&tag=dailyh0c-20&linkId=15f9e6cc40c2beffa51485348c65e24a Everybody Loves Ice Cream: The Whole Scoop on America’s Favorite Treat].</i> Cincinnati, Ohio: Emmis Books, pg. 14.</ref>
The 18th century saw the expansion of ice cream, where many shops and ice cream makers now operated. During the colonial period, ice cream was introduced to the United States, perhaps via Quakers who brought their recipe books with them as they came to the colonies. Ice cream soon caught on in popularity, as many of the founding fathers in the United States widely consumed ice cream. In the summer of 1790, George Washington spent $200 on ice cream. Thomas Jefferson had a well -known 18-step recipe for creating ice cream. In the inauguration of James Madison, ice cream was served to guests.<ref>For more on the early history of ice cream in the United States, see: DeWitt, D. (2010). <i>[https://www.amazon.com/gp/product/1402217862/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1402217862&linkCode=as2&tag=dailyh0c-20&linkId=6b9288a331b7873bafa0ece890e4603e The Founding Foodies: How Washington, Jefferson, and Franklin Revolutionized American Cuisine].</i> Naperville, Ill: Sourcebooks.</ref>
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Around 1800, ice house insulation improved dramatically, which allowed them to be even colder. The improved technology expanded the number of ice houses. The wider presence of ice houses allowed ice cream to spread across the United States, Europe, and the Middle East in the early part of the 19th century(Figure 2). In the rest of the century, several technologies began to facilitate the production of ice cream. These included steam power, mechanical refrigeration, the homogenizer, electric power and motors, packing machines, and improvements in the freezing process.
The hand-cranked churn was an important innovation in the 1840s that gave the ice cream a smoother look. Jacob Fussell, a Quaker from Baltimore, created an ice cream business by selling ice cream at a larger scale, introducing wider commercial processing and selling of ice cream. He was able to streamline the procurement of milk from dairy farmers, and he often had a surplus of cream that he would then begin to use for ice cream. The popularity of his brand caught on and spread as he was able to distribute his product widely. <ref>For more on 19th-century ice cream developments, see: Clarke, C. (2012). <i>[https://www.amazon.com/gp/product/1849731276/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1849731276&linkCode=as2&tag=dailyh0c-20&linkId=fdf3c92b3e20404d677eaceab18d6a02 The Science of Ice Cream] (2nd ed).</i> Cambridge: RSC Publ.</ref>
It was during the 1870s that the sundae developed. At that time, the ice cream had now become prevalent. Experimentation on new ice creams was common, and one of these this added soda with ice cream and fruits and other sweet toppings. However, there was a backlash on eating such foods on a Sunday, a religious day, so the innovators took out the soda water, and the mixture of ice creams and toppings was eventually called the sundae, although it was spelled Sunday initially (changed to avoid criticism from religiously minded people). The use of soda water with ice cream, however, did catch on. The ice cream cone was popularized in 1888 by Agnes Marshall in her recipe book, where she called these cones cornets. Likely, ice cream cones were already known, but her book did make the idea of ice cream cones more known, mostly because of her influence at the time in things related to cooking and food.<ref>For more on how flavors and types of ice creams developed, see: Funderburg, A. C. (1995). <i>[https://www.amazon.com/gp/product/087972692X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=087972692X&linkCode=as2&tag=dailyh0c-20&linkId=2f5f9d5997d7c3a5ce30d3a44ab2b7e9 Chocolate, Strawberry, and Vanilla: A History of American Ice Cream].</i> Bowling Green, OH: Bowling Green State University Popular Press.</ref>
====Modern Ice Cream====
====Conclusion====
It is impossible to imagine ice cream without freezers or refrigeration of some sort; however, the origin of ice cream is much more ancient, going back thousands of years to the ancient Near East and China. Because ice was not easily obtained or made, ice cream was considered food for royalty or upper elites who can obtain ice, particularly in warm seasons. Improvement in ice houses, and general technology development in the 19th century, led to the development of ice cream being more spread. However, with refrigeration, ice cream could now be created without ice on hand, leading to the widespread presence of ice cream. Key developments of emulsifiers, thickeners, and mixing technologies have also led to the texture we are accustomed to.
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