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Magazine F Ice Cream

Magazine F: ICE CREAM, No. 17

Ice Cream is canvas for food artists to combine sometimes unlikely flavors and textures in a cold confection designed to delight. This 17th issue of “F” explores how cold flavored cream manifests in different tastes around the world.

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MAGAZINE F: ICE CREAM, TABLE OF CONTENTS

INTRO

LETTER FROM F

REFRESHMENT

Posts that show how people feel about ice cream

MESSAGES FROM ICE CREAM

Ice cream brand slogans and flavors that give clues about the variegated ice cream cultures

SWEET DREAMS

Six ice cream makers talk about how ice cream has changed their lives

ACADEMIC MANUAL

Looking into history, tradition, and trends to discover interesting facts about this cold dessert

PLAYERS

Four US-based pint ice cream brands that are leading the premium ice cream market

F CUT

Impressive ice cream moments caught on camera

ON THE FARM

Straus Family Creamery, the first organic creamery in the US, presents a new future of sustainable livestock farming

INTERVIEW

Sam Mason: Cofounder of OddFellows, an ice cream company noted for its creative flavor combinations

Matteo Casone: A gelatiere of La Manufacture de Glace that creates ice cream as a gastronomic food

DINING RECIPE

Ice cream dishes offered by dessert shops and dining restaurants

ONE GOOD MEAL

The dining tables of three individuals highlight seeing the value in seasonal foods

INTERVIEW

Ben Denzer: An artist who creates visual art using ice cream and books

ICE CREAM SHOPS

Ice cream shops with extraordinary branding strategies and goods

TABLEWARE

Tableware that adds sweet eye candy to the ice cream experience

MARKET

Ice cream categories that reflect contemporary trends

REFERENCES

Cookbooks for ice cream makers

DICTIONARY

INDEX

Description

Regardless of age, gender, nationality, or culture, everyone loves ice cream. These cold and creamy treats are often collectively referred to as ice cream, but they are broken down into gelatos, sorbets, or granitas by milk fat content or production method. Milk and other processed dairy products are flavored with toppings, sugar, and additives before being frozen. Thanks to the artisan ice cream market exploding on the American West Coast in the 2010s, ice cream manufacturers can now infuse their personalities into new products with unique flavors or organic ingredients. Recently, ice cream has become central in many branding and promotional strategies, once again claiming its sweet spot in cultures everywhere across the globe.

The 17th issue of F digs into multilayered stories about the frozen treat that grew out of its roots in the US ice cream industry. When refrigerators became widely adopted and the age of mass production exploded in the early 20th century, ice cream grew to be a symbolic dessert that appealed to all genders, age groups, and cultures. Among others, some US-based ice cream makers, which share the global ice cream market with gelato makers, are making significant contributions to pushing the envelope in the industry through creative flavor development and branding strategies. 

Additional information

Weight 12 oz
Dimensions 9.5 × 6.75 × 0.75 in
Publisher

JOH

Pages

148

Size

6.69 X 9.45in