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From Booklist, the magazine the New York Times calls "an acquisitions bible for public and school librarians nationwide," the review journal of the American Library Association. It recommends works of fiction, nonfiction, children's books, reference books, and media to its 30,000 institutional and personal subscribers. In-house editors and contributing reviewers from around the country review more than 7,500 books each year, most before publication.
"Before Quinzio can authoritatively address ice cream’s history, she must first debunk a number of widespread myths. Neither Nero nor Marco Polo nor Catherine de Medici nor England’s Charles I had anything to do with introducing ice cream to Europe. Ice cream’s history began when sixteenth-century Europeans discovered the freezing effects of mixing ice with salt and applied it first to wine. Although medical opinion of the time disapproved, the technique caught on and spread across the continent. By the seventeenth century, recipes for “icy creams” appeared in England. Americans took to ice cream with a vengeance, and the invention of mechanical refrigeration made the treat available to everyone at any time. Quinzio masterfully documents ice cream’s modern evolution from junket tablets for the home icebox through the vast array of flavors offered by industrial ice-cream production. Another excellent contribution to the California Studies in Food and Culture series."
