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.

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 iceregion. The <ref>For more on early icecream consumption in the ancient world, when it was consumedsee: Weiss, was flavored with fruits and juices to create something akin to what we would call a slushy L. B. (2011). <i>[https://www.eamazon.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: A Global History].</i> London: Reaktion Books, mostly flavored ice)pg. 19. </ref>

It was only Similar ice flavored treats continued in the 16th century that Roman period. In Italy's mountains, ice harvesters would be sent to get ice during the colder months, and the texture of what we call ice cream began would then be brought to appearRome or other cities. By this time or perhaps Icehouses, which sometimes had underground chambers to keep cool and were large in places, were used to preserve 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. Eventually, when sugar came from the New Worldit was consumed, that was then also mixed flavored with the fruits and juices to create something akin to what we would call a slushy (i.e., mostly flavored ice) or sherbet or sorbet, milk, and cream combinationsimilar to what was evident in ancient China. The use of cream mixed with <ref>For more on Roman ice helped create the name "houses and ice cream" or "iced cream" as it was initially know. This innovation probably came via Italy and France, where from there it spread to the rest of Europesee: Vear, B. However, having ice required having ice houses& Cooper, which were not commonM. (2013). Thus it was mostly a royal type of treat or consumed by upper elites of society <i>Ice Cream and not widely availableOther Frozen Delights.</i> Bath: Absolute Press, pg. 12.</ref>

==Key Changes==By Only in the 17th 16th century, beginning first in France, cafe culture began to spread, where these shops offered coffee and tea. However, the texture of what we call ice cream began to also appear on menus . By this time, or perhaps in some of the well to do cafes that could afford to keep 16th century, flavored icewas mixed with milk and cream. Recipes for The presence of ice cream also appearedlikely came via the Silk Road, which not only spread interest in making ice cream but also or it encouraged experimentationhas been mentioned from the period of Marco Polo (Figure 1). Thickening agents were now introduced to Eventually, when sugar came from the New World, it was also mixed with the flavored ice , milk, and cream in combination to create the 16th century, such as using seaweed. Eating taste and look of ice cream we are more familiar with strawberries and milk were considered to be a particular treat with the frozen desserts.

The 18th century saw the expansion use of ice cream, where many shops and mixed with ice cream makers operated. It was during helped create the colonial period that name "ice cream " or "iced cream" as it was introduced to the United Statesinitially known. This innovation probably came via Italy and France, perhaps via Quakers who brought their recipes books with them as they came where it spread to the coloniesrest of Europe. Ice cream soon caught on in popularityHowever, having ice required having ice houses, as many which were not common. Thus it was mostly a type of treatment for royalty or consumed by upper elites of the founding fathers in the United States society and not widely consumed ice creamavailable. In the summer <ref>For more on Europe's history of 1790, George Washington spend $200 on ice cream, see: Quinzio, J. (2009). <i>[https://www. Thomas Jefferson had a well known 18amazon.com/gp/product/0520248619/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=0520248619&linkCode=as2&tag=dailyh0c-step recipe for creating ice cream20&linkId=84e7dc5199895ae45b5f8f264f1dc432 Of Sugar and Snow: A History of Ice Cream Making]. In the inauguration </i> University of James Madison, ice cream was served to guestsCalifornia Press.</ref>

It was at around 1800 that ice house insulation improved, allowing the ice houses to be even colder and the presence of ice houses increased widely====Key Changes====[[File:5249494834 3b6f6c54c9 b.jpeg|thumbnail|250px |left|Figure 2. The wider presence of ice houses allowed Children eating ice cream to be more common throughout different regions across the United States and Europe in the early part of the 19th centuryOttoman Era. ]]In France, by the rest of the 17th century, several technologies cafe culture began to facilitate the production of ice cream. These included steam power, mechanical refrigeration, the homogenizerspread, electric power where these shops offered coffee and motorstea. However, packing machines, and improvements ice cream began to appear on menus in some of the freezing process. The hand-cranked churn was an important innovation in the 1840s wells to do cafes that gave could afford to keep ice cream a smoother look. Jacob Fussell, a Quaker from Baltimore, created an Recipes for ice cream business by selling also appeared, which spread interest in making ice cream at a larger scaleand encouraged experimentation. He was able Thickening agents were now introduced to streamline ice cream in the procurement of 16th century, such as using seaweed. Eating ice cream with strawberries and milk from dairy farmers and he often had was considered a surplus of cream that he would then begin treat, leading to use for strawberries being a popular flavor associated with ice cream. Popularity of his brand caught <ref>For more on and ice cream's spread as he was able to widely distribute his more common classes, see: Arnold, S. J. (2004). <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 Whole Scoop on America’s Favorite Treat].</i> Cincinnati, Ohio: Emmis Books, pg. 14. </ref>

It The 18th century saw the expansion of ice cream, where many shops and ice cream makers now operated. During the colonial period, ice cream was during introduced to the 1870s that United States, perhaps via Quakers who brought their recipe books with them as they came to the sundae developedcolonies. At that timeIce cream soon caught on in popularity, as many of the founding fathers in the United States widely consumed ice cream had now become prevalent. Experimentation In the summer of 1790, George Washington spent $200 on new types of ice creams were common and one of these added soda with cream. Thomas Jefferson had a well-known 18-step recipe for creating ice cream along with fruits and other sweet topping. However In the inauguration of James Madison, there ice cream was a backlash served to guests.<ref>For more on eating such foods on a Sunday, a religious day, so the innovators simply took out the soda water and the mixture early history of ice creams and toppings was eventually called cream in the sundaeUnited States, although it was spelled sunday initially see: DeWitt, D. (changed to avoid criticism from religiously minded people2010). <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 ice cream cone was introduced in 1888 by Agnes Marshall in her recipe bookFounding Foodies: How Washington, Jefferson, and Franklin Revolutionized American Cuisine].</i> Naperville, where she called these cones cornetsIll: Sourcebooks.</ref>

Around 1800, ice house insulation improved dramatically, which allowed them to be even colder. The key change to improved technology expanded the number of ice cream was improvement in electrified refrigeration that spread after World War II globallyhouses. While throughout the 20th century The wider presence of ice houses allowed ice cream's popularity to spreadacross the United States, Europe, including and the Middle East in the development early part of various flavors and types, such as the banana split 19th century(introduced in 1904Figure 2). Another important innovation was In the use rest of more air in the cream and ice mixturecentury, that created a "softer" looking ice cream or what we call soft several technologies began to facilitate the production of ice cream that is popular today. The Ice Cream company Dairy Queen seems to have brought this innovation. Seaweed These included steam power, mechanical refrigeration, homogenizer, electric power and motors, packing machines, and other agents are still used for thickening; agar is now more commonly used improvements in as an emulsifier or help give ice cream a greater consistencythe freezing 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=ConclusionUTF8&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>

It was during the 1870s that the sundae developed. At that time, ice cream had now become prevalent. Experimentation on new ice creams was common, and one of this added soda with ice cream and fruits and other sweet toppings. However, there was a backlash on eating such foods on a Sunday, a religious day, so the innovators 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 use of soda water with ice cream, however, did catch on. The ice cream cone was popularized in 1888 by Agnes Marshall in her recipe book, where she called these cones cornets. Likely, ice cream cones were already known, but her book did make the idea of ice cream cones more known, 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>[https://www.amazon.com/gp/product/087972692X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=087972692X&linkCode=as2&tag=dailyh0c-20&linkId=2f5f9d5997d7c3a5ce30d3a44ab2b7e9 Chocolate, Strawberry, and Vanilla: 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}}