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Why does Ice Cream become Very Popular beginning in the 20th Century

FUN Trivia Quizzes powered by ABEThe history of ice cream in the 20th Century is one of great change and increases in availability and popularity. In the United States in the early 20th century, the ice cream soda was a popular treat at the soda shop, the soda fountain, and the ice cream parlor.

True or False?

1. During American Prohibition, the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons.

2. Vendors often competed on the basis of variety.

3. discovered a method of doubling the amount of air in ice cream, which allowed manufacturers to use less of the actual ingredients, thereby increased costs.

4. Soft-serve ice cream outlets became unpopular.

5. Technological innovations such as these have introduced various food additives into ice cream, notably the stabilizing agent gluten.

6. The 1980s saw a return of the older, thicker ice creams being sold as "premium" and "superpremium".

Check Your Answers


Answers

1. True. During American Prohibition, the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons.

2. True. Ice cream became popular throughout the world in the second half of the 20th century after cheap refrigeration became common. There was an explosion of ice cream stores and of flavors and types. Vendors often competed on the basis of variety. Howard Johnson's restaurants advertised "a world of 28 flavors." Baskin-Robbins made its 31 flavors ("one for every day of the month") the cornerstone of its marketing strategy. The company now boasts that it has developed over 1000 varieties.

3. False. One important development in the 20th century was the introduction of soft ice cream. A chemical research team in Britain (of which a young Margaret Thatcher was a member) discovered a method of doubling the amount of air in ice cream, which allowed manufacturers to use less of the actual ingredients, thereby reducing costs. This ice cream was also popular amongst consumers who preferred the lighter texture, and most major ice cream brands now use this manufacturing process. It also made possible the soft ice cream machine in which a cone is filled beneath a spigot on order.

4. False. In the United States, Dairy Queen, Carvel, and Tastee-Freez pioneered in establishing chains of soft-serve ice cream outlets.

5. True. Technological innovations such as these have introduced various food additives into ice cream, notably the stabilizing agent gluten, to which some people have an intolerance. Recent awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice cream.

6. True. The 1980s saw a return of the older, thicker ice creams being sold as "premium" and "superpremium" varieties under brands such as Ben & Jerry's and H�agen-Dazs.

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