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The Science of Ice Cream, by Chris Clarke
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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 A-level and provides teachers with ideas for using ice cream to illustrate scientific principles.
- Sales Rank: #1178821 in eBooks
- Published on: 2015-11-09
- Released on: 2015-11-09
- Format: Kindle eBook
Review
"A very well written, interesting and readable book." ("Chemistry & Industry, Issue 24, 19 December 2005 (Stephen Euston)")
It is a pleasure to read this book.This book is undoubtedly suitable for A-level science students or undergraduates on food science/technology courses. I would also recommend this as a readable and highly accessible background resource for science teachers and lecturers. ("Education in Chemistry, September 2005 Issue")
"The book is well written and presented with information logically laid out making it easy to find that information....a good mix of technical information and more general access science aimed towards the lay reader or those in the middle stages of secondary school.The experiments at the end of the book provide a good way of bringing the text of life, re-enforcing the ideas covered. Many of the experiments are at a level which could be adapted for homework (as well as an excuse to eat ice cream)." ("Physical Sciences Educational Reviews, Volume 8, Issue 2 , November 2007 ")
"The book is very well written and illustrated and accomplishes the objectives it states, namely to show the many and varied scientific principles in ice cream." ("Food Science and Technology, March 2006 issue (Professor H Douglas Goff)")
"Written by an experienced scientist, the book provides ample evidence from physical sciences on the art and science of ice cream." ("The Indian Journal of Nutrition and Dietetics, 2007, 462-463 (N Rema)")
The book is not just a textbook for those in the ice cream industry (although I'm sure it will become the standard text for ice cream technologists for the foreseeable future); it is also a great book for showing that science is both fun and relevant to our everyday lives. ("Chemistry World, Issues 2005, May (Peter Barham)")
"As well as being useful for ice cream science practitioners, food technology students and university lecturers, this book is also relevant to those interested in food texture, extrusions and emulsions." ("Food Australia, Vol.57, No.10, October 2005 (Stuart Johnson)")
From the Back Cover
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 A-level and provides teachers with ideas for using ice cream to illustrate scientific principles.
About the Author
Chris Clarke gained his PhD in General Relativity at the University of Cambridge, later studying at Hamburg and York before taking up a Professorship in Applied Mathematics at the University of Southampton, leaving to work free-lance in 1999. Alongside his main work in theoretical cosmology he has published in brain physics, philosophy and religion, serving on various editorial boards including Journal of Physics A and Ecotheology.
Most helpful customer reviews
12 of 13 people found the following review helpful.
Good for Fundamentals but Not for Big Picture
By Michele Mattix
I like to read about food science and I really like to make ice cream. This book is a great combination of those interests. The book is easy to read and has many nice diagrams to illustrate the concepts. The level of science is perfect and the text is very accessible and fun to read.
My only complaint is that the concepts seem to be compartmentalized somehow. In other words, I don't get an overall sense of the process of making ice cream -- and the science behind it -- from start to finish. I would really like to read about the process from start to finish and look at what happens under ideal conditions and what happens when various elements of the process change. For example, what happens when you use cream vs half-and-half vs whole milk; or if melting occurs, etc. There are many things (choice of ingredients, temperatures, mixing times, etc.) that influence the outcome (ice cream) and I was hoping for a better understanding of those things.
The book explains the underlying principles of ice cream science very well -- formulas, procedures, etc. It just doesn't guide you along the entire process in a way that brings those principles to life. I'd like to read more about making ice cream at home as opposed to in the factory. The experiments could be more oriented towards observing the effects that little changes to a recipe/process produce on the end product.
I'm glad I read the book - just wish all of that good food science had been focused on the home ice-cream chef and how he or she can improve his/her ice cream making skills.
9 of 9 people found the following review helpful.
Excellent and Concise
By Michael Greenwald
Even though I think I am quite knowledgeable about ice cream science i was amazed at how much I learned for this book. It is highly technical and the reader should really have at least two years of college biochemistry or a degree in food science. A knowledge of calculus wouldn't hurt. But Clarke has made what might be a dry, highly technical, unfathomable subject both readable and clear. Loads of photos, graphs and charts. I am so glad I bought this book! Cheap for what you get.
5 of 5 people found the following review helpful.
Excellent Resource for People Interested in Ice Cream
By Douglas F. Gray
It is rare today to find a book that is relevant to even the most experienced ice cream industry professionals. This book makes a nice reference tool as well as a refresher for folks in the business.
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