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.

アイスクリームという甘美な結晶の裏に潜む、物理と化学の壮大なドラマを暴き出した一冊です。著者クリス・クラークは、ミクロの構造がいかにして舌に響く食感へと昇華されるのか、その緻密な相関を鮮やかに描き出します。歴史と科学が交差する叙述からは、一掬いのアイスに込められた人類の知恵への深い敬意が伝わります。 産業界の最前線を知る著者ならではの視点は、未知の真理を追究する探検記のような高揚感を与えてくれます。理論の背後に息づく情熱は、日常の何気ない一口を極上の知的体験へと変貌させるでしょう。科学と芸術が融和する、食の深淵に触れるべき名著です。