Abstract
IT is a commentary on the trend of life that a book of nearly 700 pages should be written on a comparatively small item of diet, an item which, until a few years ago, was either regarded as a luxury or as a special treat for small children. This one item has now become the basis of one of the big food industries, ice cream manufacture, and it must be admitted that ice cream is a useful and palatable method of inducing people to take more milk. Messrs. Turnbow, Tracy and Raffetto have in this revised edition brought their earlier work, of 1927, up to date ; have added chapters and rewritten chapters, and the result is a very readable compendium of knowledge (there are a number of minor and several major errors particularly in the scientific parts) dealing with every aspect of ice.cream, from manufacture to salesmanship. It would be an interesting study to try to decide which author has been responsible for the various sections, for they are not all of one style, and one gets the feeling of a vision of patchwork quilt.
The Ice Cream Industry
By Grover Dean Turnbow Prof. Paul Hubert Tracy Lloyd Andrew Raffetto. Second edition. Pp. ix + 654. (New York: John Wiley and Sons, Inc.; London: Chapman and Hall, Ltd., 1947.) 6 dollars.
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LAMPITT, L. The Ice Cream Industry. Nature 161, 500–501 (1948). https://doi.org/10.1038/161500b0
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DOI: https://doi.org/10.1038/161500b0
