Ice cream as we recognize it today has been in existence for at
least 300 years, though its origins probably go much further back
in time. Before the development of refrigeration, ice cream was a
luxury reserved for special occasions but its advance to commercial
manufacture was helped by the first ice cream making machine
patented by Nancy Johnson in Philadelphia in the 1840s. The second
edition of The Science of Ice Cream has been fully revised and
updated with new material. The book still begins with the history
of ice cream, subsequent chapters looking at the link between the
microscopic and macroscopic properties and how these relate to the
ultimate texture of the product you eat. Information on nutritional
aspects and developments in new products and processes for making
ice cream have been added and the books is completed with some
suggestions for experiments relating to ice cream and how to make
it at home or in a school laboratory. The book has authenticity and
immediacy, being written by an active industrial practitioner, and
is ideal for undergraduate food science students as well as those
working in the food industry. It is also accessible to the general
reader who has studied science to A-level and provides teachers
with ideas for using ice cream to illustrate scientific principles.
General
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