Cream -> Italian Carpigiani
Ice cream today is a very
traditional dessert of Italy, where it is still mostly hand-made,
even if one of the most known ice cream machine makers are
Before the cone became popular
for serving the
ice cream, street vendors would serve the ice cream in
a small glass dish known as to a 'penny lick' or wrapped in
waxed paper and known as a hokey-pokey (possibly a corruption
of the Italian "echo un pock" - "here is a
little"). The use of a cone for serving ice cream could
be traced back to Mrs. Marshall's Cookery Book published in
1888. Agnes Marshall was a celebrated cookery writer of her
day and helped to popularize ice cream. She patented and manufactured
an ice cream maker and was the first person
to encourage using liquid gases to freeze ice cream after
seeing a demonstration at the Royal Institution. The first
ice cream cone was introduced at the Word's Fair in 1904.
Around the turn of the 20th
ice cream sodas were probably the single most popular
teen delicacy in the America, so much so that religious conservatives
considered it sinful and also subversive, giving rise to actual
legal prohibition of the stuff on holy days, which probably
influenced the art and creation of the modern ice cream sundae.
The history of Carpigiani
ice cream in the twentieth century is one of great
change and increase in availability and popularity. Retail
storefront outlets and developed as chains of ice cream stores,
such as Baskin Robbins.
The popularity of selling
ice cream in cones increased greatly
after Charles E. Menches of St. Louis, Missouri used them
at the St. Louis World's fair in the year 1904. The story
behind why ice cream was sold at the World's Fair is that
the ice cream seller had ran out of small
cups, and without them could not sell anymore ice cream. Next
door to the ice cream booth was the waffle booth and the waffle
maker offered to make cones out of stiff waffles, and the
new product became extremely popular at the fair and was widely
copied by other vendors.
Ice cream became extremely
popular throughout the world during second half of the twentieth
century after cheap refrigeration became common, and wages
became high enough to indulge in such as luxury items. Soon
there was an explosion of
ice cream stores and their flavors’
One major development in the
twentieth century was the introduction of soft ice cream.
A chemical research team in Britain (of which a young Margaret
Thatcher was a member) discovered in the method of doubling
the amount of air in ice cream. This allowed manufacturers
to use less of the actual ingredients and saving money. The
ice cream was also very popular amongst consumers who preferred
the light flavors, and most major ice cream brands now used
this manufacturing process.
Interestingly enough the 1990s saw a return
of the older, thicker, ice creams being sold as elite varieties.
Both Ben and Jerry's and Haagen-Dazs fall into this category.
Recently, globalization has
brought ice cream styles from around the
world to various places. For example, Japanese mocha ice cream
is now popular in California, even outside of Japanese restaurants
and Little Tokyo’s.