Title
The Science of Ice Cream,Used
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Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time. Before the development of refrigeration, ice cream was a luxury reserved for special occasions but its advance to commercial manufacture was helped by the first ice cream making machine patented by Nancy Johnson in Philadelphia in the 1840s. The second edition of The Science of Ice Cream has been fully revised and updated with new material. The book still begins with the history of ice cream, subsequent chapters looking at the link between the microscopic and macroscopic properties and how these relate to the ultimate texture of the product you eat. Information on nutritional aspects and developments in new products and processes for making ice cream have been added and the books is completed with some suggestions for experiments relating to ice cream and how to make it at home or in a school laboratory. The book has authenticity and immediacy, being written by an active industrial practitioner, and is ideal for undergraduate food science students as well as those working in the food industry. It is also accessible to the general reader who has studied science to Alevel and provides teachers with ideas for using ice cream to illustrate scientific principles.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of 'Science of Ice Cream'? A: The book explores the history of ice cream, the science behind its texture, nutritional aspects, and includes experiments for making ice cream at home or in a laboratory.
- Q: Who is the author of 'Science of Ice Cream'? A: The author of 'Science of Ice Cream' is Chris Clarke, an active industrial practitioner in the field.
- Q: What is the format of the book? A: The book is available in hardcover format and contains a total of 233 pages.
- Q: When was the second edition of 'Science of Ice Cream' published? A: The second edition was published on May 3, 2012.
- Q: Is 'Science of Ice Cream' suitable for beginners? A: Yes, the book is accessible to general readers who have studied science to A-level, making it suitable for beginners and food science students.
- Q: Does the book include practical experiments? A: Yes, 'Science of Ice Cream' includes suggestions for experiments related to ice cream making.
- Q: What topics are covered in the book? A: The book covers the history of ice cream, microscopic and macroscopic properties, nutritional aspects, and new product developments.
- Q: Can this book be used in educational settings? A: Yes, it provides teachers with ideas on how to use ice cream to illustrate various scientific principles, making it suitable for educational use.
- Q: What kind of audience is 'Science of Ice Cream' intended for? A: The book is intended for undergraduate food science students, professionals in the food industry, and general readers interested in the science of ice cream.
- Q: Are there any updates in the second edition compared to the first edition? A: Yes, the second edition has been fully revised and updated with new material and information on recent developments in ice cream.