Dating domestic sewing machine
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.George at Windsor in May 1671 One Plate of Ice Cream'. Although its adoption then owed much to French contacts in the period following the American Revolution, Americans shared 18th century England's tastes and the English preference for ice creams over water ices, and proceeded enthusiastically to make ice cream a national dish." ---Oxford Companion to Food, Alan Davidson [Oxford University Press: Oxford] 1999 (p.392-3) "The first substantial piece of writing on ice cream was an anonymous 84-page manuscript entitled L'Art de faire des Glaces which, through watermarks in the paper, has been dated "circa 1700." It is a "how to" work of some sophistication, giving detailed instructions for the preparation of such delights as apricot, voilet, rose, chocolate, and a caramel ice creams and water ices.The Chinese are generally credited for creating the first ice creams, possibly as early as 3000 BC.Marco Polo is popularly cited for introducing these tasty concoctions to Italy.
Bartholomew." ---Harvest of the Cold Months: The Social History of Ice and Ices, Elizabeth David [Viking: New York] 1994 (p.
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.
This claim (as well as his introducing pasta to Italy) are questionable.
The ice creams we enjoy today are said to have been invented in Italy during the 17th century. "French-style" ice cream (made with egg yolks) and its American counterpart, "Philadelphia-style," are (no eggs, or egg whites only) enriched products made with the finest ingredients. Food historians tell us this type of ice cream originated in the 17th century and proliferated in the early 18th.
The tone of the book is set by its frontispiece, which depicts a brace of angels delivering ice cream to earth from heaven.