《糖与雪》【内容简介】
冰淇淋在欧洲曾经是贵族专享的甜点。可是在当今社会，购买一个冰淇淋是一个普通人也能负担得起的消费。
从17世纪的意大利柠檬冰糕到20世纪的美国草莓冰淇淋，这一广受欢迎的冷饮经历了技术变革和民众喜好的变化。如果没有新技术简化了冰淇淋的生产，没有生产成本的降低，也许冰淇淋是始终属于少数人的美味。
追随冰淇淋在欧美传播的脚步，从意大利、法国、英国再到美国，我们会发现它的历史充满了神话、传奇和各种趣事，它的事业逐渐发展壮大，直至在现代食品业中占有重要地位。
本书还收录了若干选自早期出版食谱的冰品、冰淇淋配方，读者可从中一窥当时人们对冷饮的口味偏好和研发者的创新之举。
作者简介
耶丽·昆齐奥是一位专门研究食品史的自由撰稿人。她出版的著作曾获得2010年国际烹饪专业协会（IACP）烹饪历史奖。她还撰写《牛津美国饮食百科全书》《烹饪传记》的部分内容，并为多家杂志供稿。
Sugar and Snow 【 Content Introduction 】
Ice cream was once the exclusive dessert of the aristocracy in Europe. However, in today's society, buying an ice cream is an affordable consumption for an average person.
From Italian lemon sorbet in the 17th century to American strawberry ice cream in the 20th century, this popular cold drink has survived technological changes and changing tastes. Without new technology to simplify the production of ice cream, without the reduction of production costs, perhaps ice cream will always belong to the minority of the delicious.
Following the spread of ice cream in Europe and the United States, from Italy, France, the United Kingdom, and the United States, we will find that its history is full of myths, legends, and anecdotes, and its business has gradually grown until it has become an important part of the modern food industry.
The book also includes a selection of ice and ice cream recipes from earlier published recipes, giving readers a glimpse into the taste preferences of cold drinks at the time and the innovations of their creators.
About the author
Yalie Quinzio is a freelance writer specializing in the history of food. Her published work won the 2010 International Association of Culinary Professionals (IACP) Culinary History Award. She has also written parts of the Oxford Encyclopedia of American Food, Culinary Biography, and contributed to several magazines.
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