Changes

====Early Developments====It is not clear when the idea of ice cream exactly developed. However, already by the 2nd millennium BC, around 1800 BC, records from the ancient Near East state of Mari indicate ice was being collected for refreshment during the hot months. An ice house was built in the city of Terqa, suggesting the ice would be stored there during the winter months, when it may have been brought down from the mountains, and then successfully stored in during the ice housewarm season. In China, at about the same timeor even earlier, a flavored ice was known that resembles modern sherbet, where fruit would be frozen and flavored with honey or other sweet tastes. By the Achaemenid Persian period, around 500 BC, the Persians are depicted as using a type of grape concentrate which they would then mix with ice to create a cold, grape flavored treat. They would also use honey to give it a sweet taste. This seems to have been introduced to the Greeks after the invasion of Alexander, where records indicate the Greeks were doing similar things soon after Alexander arrived in the region.<ref>For more on early ice cream consumption in the ancient world, see: Weiss, L. B. (2011). <i>Ice cream: a global history.</i> London: Reaktion Books, pg. 19.</ref>

Similar ice flavored treats continued in By the Roman Achaemenid Persian period. In , around 500 BC, the mountains Persians are depicted as using a type of Italygrape concentrate, which they would then mix with ice harvesters would be sent to get ice during the colder months and the ice create a cold, grape-flavored treat. They would then be brought also use honey to Rome or other citiesgive it a sweet taste. Ice houses, which had sometimes underground chambers This seems to have been introduced to keep the coolGreeks after the invasion of Alexander, where records indicate the Greeks were used to preserve doing similar things soon after Alexander's arrived in the ice. The ice, when it was consumed, was flavored with fruits and juices to create something akin to what we would call a slushy (i.e., mostly flavored ice)region.<ref>For more on Roman ice houses and early ice creamconsumption in the ancient world, see: VearWeiss, L. B., & Cooper, M. (20132011). <i>[https://www.amazon.com/gp/product/1861897928/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1861897928&linkCode=as2&tag=dailyh0c-20&linkId=5e4fd0680acd209879f3f29c98e8005f Ice cream and other frozen delightsCream: A Global History].</i> BathLondon: Absolute PressReaktion Books, pg. 1219.</ref>

It was only Similar ice flavored treats continued in the 16th century that the texture of what we call Roman period. In Italy's mountains, ice cream began harvesters would be sent to appear. By this time or perhaps in get ice during the 16th centurycolder months, flavored ice was mixed with milk and cream. The presence of the ice cream likely came via the Silk Road would then be brought to Rome or it has been mentioned from the period of Marco Polo (Figure 1)other cities. EventuallyIcehouses, when sugar came from the New Worldwhich sometimes had underground chambers to keep cool and were large in places, that was then also mixed with were used to preserve the flavored ice, milk, and cream combination. The use of cream mixed with ice helped create the name "ice cream" or "iced cream" as , when it was initially know. This innovation probably came via Italy consumed, was flavored with fruits and France, where from there it spread juices to create something akin to the rest of Europewhat we would call a slushy (i.e. However, having mostly flavored ice required having ice houses) or sherbet or sorbet, which were not common. Thus it similar to what was mostly a royal type of treat or consumed by upper elites of society and not widely availableevident in ancient China.<ref>For more on Europe's history of Roman ice houses and ice cream, see: QuinzioVear, JB., & Cooper, M. (20092013). <i>Of sugar Ice Cream and snow: a history of ice cream making. University of California PressOther Frozen Delights.</i>Bath: Absolute Press, pg. 12.</ref>

[[File:Only in the 16th century, the texture of what we call ice cream began to appear. By this time, or perhaps in the 16th century, flavored ice was mixed with milk and cream. The presence of ice cream likely came via the Silk Road, or it has been mentioned from the period of Marco Polo traveling.jpeg|thumbnail|(Figure 1). Marco Polo has been credited Eventually, when sugar came from the New World, it was also mixed with bringing the flavored ice , milk, and cream combination to Europecreate the taste and look of ice cream we are more familiar with.]]

==Key Changes==By The use of cream mixed with ice helped create the 17th century, beginning first in name "ice cream" or "iced cream" as it was initially known. This innovation probably came via Italy and France, cafe culture began where it spread to spread, where these shops offered coffee and teathe rest of Europe. However, having ice cream began to also appear on menus in some of the well to do cafes that could afford to keep ice. Recipes for required having ice cream also appearedhouses, which were not only spread interest in making ice cream but also common. Thus it encouraged experimentation. Thickening agents were now introduced to ice cream in the 16th century, such as using seaweed. Eating ice cream with strawberries was mostly a type of treatment for royalty or consumed by upper elites of society and milk were considered to be a particular treat with the frozen dessertsnot widely available. <ref>For more on Europe's history of ice cream's spread to more common classes, see: ArnoldQuinzio, S. J. (20042009). <i>Everybody loves ice cream[https://www.amazon.com/gp/product/0520248619/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0520248619&linkCode=as2&tag=dailyh0c-20&linkId=84e7dc5199895ae45b5f8f264f1dc432 Of Sugar and Snow: the whole scoop on America’s favorite treatA History of Ice Cream Making].</i> Cincinnati, Ohio: Emmis Books, pg. 14University of California Press.</ref>

The 18th century saw the expansion of ====Key Changes====[[File:5249494834 3b6f6c54c9 b.jpeg|thumbnail|250px |left|Figure 2. Children eating ice creamin the Ottoman Era.]]In France, by the 17th century, cafe culture began to spread, where many these shops offered coffee and ice cream makers operatedtea. It was during the colonial period that However, ice cream was introduced to the United States, perhaps via Quakers who brought their recipes books with them as they came began to the colonies. Ice cream soon caught appear on menus in popularity, as many some of the founding fathers in the United States widely consumed wells to do cafes that could afford to keep ice. Recipes for ice cream. In the summer of 1790also appeared, George Washington spent $200 on which spread interest in making ice creamand encouraged experimentation. Thomas Jefferson had a well known 18-step recipe for creating Thickening agents were now introduced to ice cream. In in the inauguration of James Madison16th century, such as using seaweed. Eating ice cream with strawberries and milk was served considered a treat, leading to guestsstrawberries being a popular flavor associated with ice cream.<ref>For more on the early history of ice cream in the United States's spread to more common classes, see: DeWitt Arnold, DS. J. (20102004). <i>[https://www.amazon.com/gp/product/B00D1B4P38/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00D1B4P38&linkCode=as2&tag=dailyh0c-20&linkId=15f9e6cc40c2beffa51485348c65e24a Everybody Loves Ice Cream: The founding foodies: how Washington, Jefferson, and Franklin revolutionized American cuisineWhole Scoop on America’s Favorite Treat].</i> NapervilleCincinnati, IllOhio: SourcebooksEmmis Books, pg. 14.</ref>

It was at around 1800 that The 18th century saw the expansion of ice house insulation improvedcream, allowing the ice houses to be even colder where many shops and the presence of ice houses increased widelycream makers now operated. The wider presence of ice houses allowed During the colonial period, ice cream was introduced to be more common throughout different regions across the United States, Europe, and Middle East in the early part of perhaps via Quakers who brought their recipe books with them as they came to the 19th century (Figure 2)colonies. In the rest Ice cream soon caught on in popularity, as many of the century, several technologies began to facilitate founding fathers in the production of United States widely consumed ice cream. These included steam power, mechanical refrigeration, In the homogenizersummer of 1790, electric power and motors, packing machines, and improvements in the freezing process. The hand-cranked churn was an important innovation in the 1840s that gave George Washington spent $200 on ice cream a smoother look. Jacob Fussell, Thomas Jefferson had a Quaker from Baltimore, created an ice cream business by selling well-known 18-step recipe for creating ice cream at a larger scale. He was able to streamline In the procurement inauguration of milk from dairy farmers and he often had a surplus of cream that he would then begin to use for James Madison, ice cream. Popularity of his brand caught on and spread as he was able served to widely distribute his productguests. <ref>For more on 19th century developments in the early history of ice creamin the United States, see: ClarkeDeWitt, CD. (20122010). <i>[https://www.amazon.com/gp/product/1402217862/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1402217862&linkCode=as2&tag=dailyh0c-20&linkId=6b9288a331b7873bafa0ece890e4603e The science of ice cream (2nd ed)Founding Foodies: How Washington, Jefferson, and Franklin Revolutionized American Cuisine].</i> CambridgeNaperville, Ill: RSC PublSourcebooks.</ref>

It was during the 1870s that the sundae developed. At that time, ice cream had now become prevalent. Experimentation on new types of ice creams were common and one of these added soda with ice cream along with fruits and other sweet topping. However, there was a backlash on eating such foods on a Sunday, a religious day, so the innovators simply took out the soda water and the mixture of ice creams and toppings was eventually called the sundae, although it was spelled sunday initially (changed to avoid criticism from religiously minded people). The ice cream cone was introduced in 1888 by Agnes Marshall in her recipe book, where she called these cones cornets. It is likely ice cream cones were already used, but her book did popularize the idea of ice cream cones, mostly because of her influence at the time in things related to cooking and food.<ref>For more on how flavors and types of ice creams developed, see: Funderburg, A. C. (1995). <i>Chocolate, strawberry, and vanilla: a history of American ice cream.</i> Bowling Green, OH: Bowling Green State University Popular Press.<dh-ad/ref>

[[File:5249494834 3b6f6c54c9 bAround 1800, ice house insulation improved dramatically, which allowed them to be even colder. The improved technology expanded the number of ice houses.jpeg|thumbnail|The wider presence of ice houses allowed ice cream to spread across the United States, Europe, and the Middle East in the early part of the 19th century(Figure 2). Children eating In the rest of the century, several technologies began to facilitate the production of ice cream . These included steam power, mechanical refrigeration, homogenizer, electric power and motors, packing machines, and improvements in the Ottoman Erafreezing process.]]

The hand-cranked churn was an important innovation in the 1840s that gave the ice cream a smoother look. Jacob Fussell, a Quaker from Baltimore, created an ice cream business by selling ice cream at a larger scale, introducing wider commercial processing and selling of ice cream. He was able to streamline the procurement of milk from dairy farmers, and he often had a surplus of cream that he would then begin to use for ice cream. The popularity of his brand caught on and spread as he was able to distribute his product widely. <ref>For more on 19th-century ice cream developments, see: Clarke, C. (2012). <i>[https://www.amazon.com/gp/product/1849731276/ref=as_li_tl?ie=Modern UTF8&camp=1789&creative=9325&creativeASIN=1849731276&linkCode=as2&tag=dailyh0c-20&linkId=fdf3c92b3e20404d677eaceab18d6a02 The Science of Ice Cream==] (2nd ed).</i> Cambridge: RSC Publ.</ref>

The key change to ice cream It was improvement in electrified refrigeration, or specifically freezing, that spread after World War II globally. The need for having to obtain ice became unneeded after during the 1870s. This was because of that the development of the electrified freezing processsundae developed. However, the technology was not perfected until the 1920s, what became the continuous-process freezerAt that time, that enabled ice cream to be more easily made and had now become globally prevalent. Electrification in many regions became only widespread after World War IIExperimentation on new ice creams was common, which meant that for many regions and one of this added soda with ice cream only became common after the warand fruits and other sweet toppings. Throughout the 20th centuryHowever, there was a backlash on eating such foods on a Sunday, new developments in various flavors and typesa religious day, such as so the innovators took out the banana split (introduced in 1904)soda water, emerged. Another important innovation was and the use mixture of more air in ice creams and toppings was eventually called the cream and ice mixturesundae, that created a "softer" looking ice cream or what we call soft ice cream that is popular today. The Ice Cream company Dairy Queen seems although it was spelled Sunday initially (changed to have brought this innovation. Seaweed and other agents are still used for thickening; agar is now more commonly used in as an emulsifier or help give ice cream a greater consistencyavoid criticism from religiously minded people).

==Conclusion==It is impossible to imagine The use of soda water with ice cream without freezers or refrigeration of some sort; , however, the origin of ice cream are much more ancient, going back thousands of year to the ancient Near East and Chinadid catch on. Because ice was not easily obtained or made, The ice cream cone was considered food for royalty or upper elites who can obtain ice, particularly popularized in warm seasons. Improvement 1888 by Agnes Marshall in ice housesher recipe book, and general technology development in the 19th centurywhere she called these cones cornets. Likely, led to the creation ice cream being more spread. With refrigeration, howevercones were already known, but her book did make the idea of ice cream could now be created without having ice on handcones more known, leading mostly because of her influence at the time in things related to the eventual widespread presence cooking and food.<ref>For more on how flavors and types of ice creamcreams developed, see: Funderburg, A. C. (1995). <i>[https://www.amazon. Key developments of emulsifierscom/gp/product/087972692X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=087972692X&linkCode=as2&tag=dailyh0c-20&linkId=2f5f9d5997d7c3a5ce30d3a44ab2b7e9 Chocolate, thickenersStrawberry, and mixing technologies have also led to the texture that we are accustomed toVanilla: A History of American Ice Cream].</i> Bowling Green, OH: Bowling Green State University Popular Press.</ref>

====Modern Ice Cream====The key change to ice cream was an improvement in electrified refrigeration, or specifically freezing, that spread after World War II globally. The need for having to obtain ice became unneeded after the 1870s. This was because of the development of the electrified freezing process. However, the technology was not perfected until the 1920s, which became the continuous-process freezer, that enabled ice cream to become more easily made and become globally prevalent. Electrification in many regions became only widespread after World War II, which meant that ice cream only became common for many regions after the war.  Throughout the 20th century, new developments in various flavors and types, such as the banana split (introduced in 1904), emerged. Another important innovation was the use of more air in the cream and ice mixture, which created a "softer" looking ice cream or what we call soft ice cream today. The ice cream company Dairy Queen seems to have brought this innovation. Seaweed and other agents are still used for thickening; agar is now more commonly used as an emulsifier to help give the ice cream a greater consistency.<ref>For more on 20th-century developments, see: Goldstein, D. (Ed.). (, 2015). <i>[https://www.amazon.com/gp/product/0199313393/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0199313393&linkCode=as2&tag=dailyh0c-20&linkId=aa8a1908b1f1f8f9a6595e88190db70a The Oxford Companion to Sugar and Sweets].</i> Oxford ; New York: Oxford University Press, pg. 348.</ref> ====Conclusion====It is impossible to imagine ice cream without freezers or refrigeration of some sort; however, the origin of ice cream is much more ancient, going back thousands of years to the ancient Near East and China. Because ice was not easily obtained or made, ice cream was considered food for royalty or upper elites who can obtain ice, particularly in warm seasons. Improvement in ice houses, and general technology development in the 19th century, led to the development of ice cream being more spread. However, with refrigeration, ice cream could now be created without ice on hand, leading to the widespread presence of ice cream. Key developments of emulsifiers, thickeners, and mixing technologies have also led to the texture we are accustomed to. <youtube>https://www.youtube.com/watch?v=xN3r-naRqQE</youtube> <div class="portal" style="width:85%;">====Related DailyHistory.org Articles====*[[How Did Ancient Societies Adapt to Dairy Consumption?]]*[[How Did Black Pepper Spread in Popularity?]]*[[How Did Chocolate Become Popular?]]*[[How Did Wine Develop?]]*[[How Did Popcorn Become Popular?]]</div> ====References====<references/> [[Category:Wikis]][[Category:Food History]][[Category:Renaissance History]][[Category:United States History]]{{Contributors}}