Appreciations of ice cream and cake celebrate the deliciously fattening over the guiltily consumed fake.
Of Sugar and Snow:
A History of Ice Cream Making (California Studies in Food and Culture)
by Jeri Quinzio
$24.95 List Price
Once upon a time, in a land I'd like to visit for dessert—before Skinny Cow and Tasti D-Lite and before America came along and voted plain old vanilla its favorite flavor year after year after year—ice cream was serious stuff. It was so serious, in fact, that people believed it could be deadly. Though sharbat, a fruity drink served over snow or ice, existed in the Middle East in medieval times, the Western world was slow to catch on. Hundreds of years later, Europe was still in thrall to the lingering Hippocratic idea that "suddenly throwing the body into a different state" by ingesting something frozen could be disastrous. In Ice Cream: The Delicious History (Overlook, $20), Marilyn Powell notes that "seizures, blindness, paralysis, heart attack, and apoplexy were all promised repercussions from the ingestion of
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