I'm Jeri Quinzio, a freelance food history writer. On my blog, I tell the stories behind recipes of the past, from Maine's potato candy to a 19th-century cocktail that was -- shockingly -- sipped through a straw.
My new book, Of Sugar and Snow: A History of Ice Cream Making,will be out in May, 2009 from the University of California Press. In it, I cover ice cream from its beginnings to its recent past and include recipes for everything from Royal Ice Cream to Clam Frappé. For a preview, go to www.ucpress.edu/books/pages/10659.php
Here are some reactions from early readers:
"A chilling page-turner. Jeri Quinzio scoops out a detailed and
entertaining picture of my favorite dessert, from its wine-slush
origins in 16th-century Italy through contemporary flavor and marketing
innovations. I couldn't put it down."—Bruce Weinstein, author of The Ultimate Ice Cream Book
"Jeri Quinzio's wonderful Of Sugar and Snow is that rare pleasure—a work of scholarship and a joy to read."—Barbara Ketcham Wheaton, author of Savoring the Past: The French Kitchen and Table from 1300 to 1789
"This book is a real treat, as fun as running an ice cream store in July!"—Gus Rancatore, owner of Toscanini's Ice Cream
I've also written a recipe book called Ice Cream: The Ultimate Cold Comfort (Brick Tower Press) with original recipes for those who want to make their own ice cream and enjoy doing it.
However, I do write about things other than ice cream from time to time, as you'll see.
Hope you enjoy the blog.
Jeri, Welcome to the blogisphere! I can't wait to read your new ice cream book, been looking forward to it for a long time.
Best, Ken
And HAPPY NUDE YEAR!
Posted by: Ken Albala | January 03, 2009 at 09:42 AM
Hello Jeri: I look forward to your stories. There are far too few food blogs that feature food history!
Posted by: The Old Foodie | January 02, 2009 at 03:21 PM
Your offering of the blog is a great idea, Jeri! I'm looking forward to learning from your years of research. Your thoughts on 'ice' make me think about the creativity of the individual who decided that the shape and size of 'ice' could be managed. He/she was certainly thinking 'outside of the block'. Looking forward to reading more. Thanks, Kathy
Posted by: Kathy flynn | December 26, 2008 at 11:35 PM
Good afternoon Jeri,
Best wishes and thank you for the information about your books and your blog.
Are you planning to inform the listserv regarding your blog?
Posted by: winnie williams | December 19, 2008 at 12:17 PM
Write about something other than ice cream?? As William Shatner would say "But Why?"
Do you have Carl's of Fredericksburg, Va, in your book. It's a soft-serve icon that is one of our most famous landmarks.
As I recall there is a CHOW (Culinary Historians of Washington (DC) organization that may be of interest if you don't already know about them.
Congratulations on your book. Every ice cream lover will want to read it.
Eve
Posted by: Eve Carr | December 16, 2008 at 03:05 PM