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My new book, Ice Cream: A Global History, (Reaktion Books), is being published today, April 1. It’s a fun trip around the word of ice cream. Readers journey from ancient China where ice cream was concocted with dragon eyeballs and camphor to modern-day Turkey where ice cream vendors still make a frozen dessert that’s so thick [...]
I scream, you scream. Yeah, yeah, yeah. OK, who doesn’t love ice cream? In fact, I love it so much, I have a book coming out next year on the history of ice cream around the world.
It’s fitting that in the days before Thanksgiving, I found myself delving into a book about the history of American kitchens.
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