Science of Ice Cream - Hardcover
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Science of Ice Cream
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 third edition...
Chris Clarke has a degree and PhD in physics from Cambridge University. After post-doctoral work on the properties of polymers and colloids at surfaces and interfaces in Cambridge and at McGill University, Montreal, Chris joined Unilever first as a research scientist in the Ice Cream group, and then as a patent attorney responsible for Unilever's ice cream patents. He has given talks on ice cream...
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3rd Edition
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