Ann Cooper Funderburg

Chocolate, Strawberry, and Vanilla: A History of American Ice Cream

Bowling Green State University Popular Press, 1995, 0-87972-692-X, 161 pgs

Summary:

• This book is a historical study of ice cream history in
• the United States. The chapters are loosely organized
• chronlogically, with the first chapter being on the
• first 100 years, the second being about homemade and
• hand-cranked ice cream in the 18th and 19th centuries,
• the third about whole sale ice cream from 1850-1900,
• the fourth about soda fountains in the 19th century,
• the fifth about ice cream bars, etc from 1900-1939,
• and the last about ice cream from 1940-1995.

Critique:

• As the title suggests, this book is a "history of American
• ice cream" book rather than a recipe book. The style is a
• bit dry, but it provides a nice history of US ice cream.
• And there are lots of interesting little stories and
• facts.