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44-45) [Note: David also investigates legend regarding Procope's opening the first ice cream parlor in Paris.] Mr.Hayward's quote: "We are unable to fix the precise time when [ices/ice cream] there began to be cultivated with success, but it met with the most enlightened encouragement from the merchant-princes of Florence, and the French received the first rudiments of the science from the professors who accompanied Catherine de Medicis to Paris...*It is clearly established that they introduced the use of ices into France. Coryat, in his 'Crudities Gobbled Up,' writing in the reign of James 1., says that he was called 'Furcifer' by his friends, from his using their 'Italian neatnesses namely forks.'"--- The Art of Dining or, Gastronomy and Gastronomes, A.Since the story is widely believed in Italy, appears indeed to be central to the credo of the Italian ice-cream trade..is necessary to say here that although the source of the story remains unidentified, it is plain that its origins are in the nineteenth century, the likelihood being that it rose out of a lingistic confusion...connected in some way perhaps with the stories of ice introduced into France during Henry III's reign--or shortly before it--and while Catherine herself was still in a powerful position as Queen Mother and Regent.I do know that of two people who helped disseminate it in England one was Abraham Hayward, QC, author of The Art of Dining, published in 1852.As early as 1821 we find mention of "ice-cream gardens' in New York....Since introducing ice cream to Europe in the Middle Ages, Italy has never relinquished its lead in theis field, and over the centuries the manufacture of ice cream has in many countries been the province of Italian emigres." ---An A to Z of Food and Drink, John Ayto [Oxford Univeristy Press: Oxford] 2002 (p.It would be agreeable to nail the legend to its origin.
He gave no chapter or verse, but his footnote gives the impression that it was something he recently read, whether in French or in English perhaps we shall one day find out.What are they really telling us about our collective gastronomic legacy?Catherine de Medici & the "introduction" ice cream to France "How curious then, in modern times--meaning from the mid ninteenth century on--it has come to be believed that Catherine de Medici was accompanied to France by a bevy of Italian confectioners who taught their French colleagues how to make ices and frozen sherbets.As time and technology progressed, ice cream flavors (Pistachio, Rocky Road, Chunky Monkey), complicated confections (19th century Neapolitan bricks, English bombes & American cakes), and novelty concoctions (hokey-pokey treats, ice cream bars, popsicles, sundaes, sodas & banana splits), proliferated. Centuries ago people started making refreshing summer-time desserts by taking sweet cream (the richest part of milk) or custard (egg-based puddings) and cooling them down with ice.Where did they get the ice before we had refrigerators? The chillier the cream, the more solid the product. Before modern refrigeration mostly wealthy people had access to ice (and by association, iced cream) in the summer. It was not until the late 19th century "ice cream" was consumed by Americans across all socio-economic levels.
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At first, ice cream was simply as its name suggests: cream, perhaps sweetened, set in a pot nestling in ice to cool it down.