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 Anthropology of Food
Monday, 30 November 2015, 18:27 (06:27 PM) CST, day 334 of 2015
BBC Food
Wikipedia: Food | Food and drink | Food culture | Food history | Food Portal |
Wikipedia Categories: Food and Drink | History of Food and Drink | Historical Foods |
World Clock Cf.: Food Production and Animal Slaughter

Food and Drug Administration Wire
OWL logo, Online Writing Lab, Purdue University.
Sicilian ice-cream in a bread bun. A good solution to a local problem: the Mediterranean heat quickly melts the ice-cream, which is absorbed by the bread.
"Palermo, Sicily
A Fistful of Rice.
A Fistfull of Rice
Claire Kathleen Roufs eating first food at 5 months.
Claire Kathleen Roufs
Eating rat.
"Eating Rat At
The New Year
National Geographic
Desert People, boy eating "grub worm"
Desert People

Frozen Desserts

In the News

see also
Lactose Intolerance
Milk and Dairy Products

 Sicilian ice-cream in a bread bun. A good solution to a local problem: the Mediterranean heat quickly melts the ice-cream, which is absorbed by the bread.

"Palermo, Sicily, has the best gelato in the world"
-- Willie Henderson

sweet frozen dessert, made from milk fat and solids, sugar, flavoring, a stabilizer (usually gelatin), and sometimes eggs, fruits, or nuts. The mix is churned at freezing temperature to attain a light, smooth texture. Water ices existed in the Roman Empire, and Marco Polo brought back from East Asia reports of iced, flavored foods. From Italy the confection spread to France and England, reaching America early in the 18th cent. Ice cream sundaes had become popular by the 1890s, and the ice cream cone was introduced in 1904. The manufacture of ice cream in the United States on a commercial scale began in 1851 in Baltimore and has become an important industry. Commercial ice cream is pasteurized and homogenized. Federal, state, local, and industry regulations as to percentage of milk fats and solids, purity of ingredients, and cleanliness of preparation and dispensing are designed to maintain the dietary value of ice cream and to inhibit bacterial multiplication, for which ice cream is a favorable medium. Similar frozen confections include the fat-rich bisque (with added bakery products), parfait (containing eggs), and mousse; frozen custard, generally low in fat; frozen yogurt, also low in fat; and ices and plain or milk sherbets, based on fruit juices and sugar.

See V. Cobb, The Scoop on Ice Cream (1985); W. S. Arbuckle, Ice Cream (1986).

The Columbia Encyclopedia, Sixth Edition. Copyright © 2007 Columbia University Press


list of frozen desserts
Ice Cream
Category: Ice Creams
Category: Frozen desserts

Frozen Desserts
Frozen custard
Frozen yogurt


and the like

In the News . . .

Raspberry sorbet (sherbet).


Cherry ice-cream.

Cherry ice-cream

Raspberry sorbet (sherbet).

Raspberry sorbet


Chocolate Chip Ice Cream

Chocolate Chip Ice Cream

    In Early Italy: Ice Cream All the Rage

In Early Italy: Ice Cream All the Rage
DiscoveryNews (26 July 2012)
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