Annotated Bibliography on Ice Cream
“The History Of Ice Cream”. Idfa.org. Web. 27 Feb. 2017.
This article is from the International Dairy Foods Association, which represents the dairy industry’s manufacturing and marketing processes. It was written for people who are interested in reading about the history of ice cream, and is written in a way so people of all ages should have no trouble understanding it. No one knows exactly who or where ice cream was first invented, but we know that rulers like Alexander the Great and Nero Claudius Caesar ordered their servants to gather ice from the mountains, which they then flavored with honey or fruit. When Marco Polo went to Italy, he brought with him a recipe that was similar to sherbet, and many historians believe ice cream evolved from there. When ice cream came to America, it was mostly enjoyed by those in the upper class until technology made it possible for ice cream to be produced at higher rates. This matches the timeline stated in the article from Food Timeline stated below. I learned a lot about the history of ice cream from this article and never knew that ice cream had such a long history dating back to the Roman Empire.
Olver, Lynne. “Ice Cream”. Foodtimeline.org. N.p., 2004. Web. 27 Feb. 2017.
Lynne Olver is an editor for Food Timeline and conducted extensive research on the history of ice cream before writing this article, citing her sources throughout the page. This page was written in a FAQ style, where the headers were questions followed by the answers underneath. Olver’s purpose in writing this was to answer frequently asked questions about ice cream for her audience, which is everyone surfing the web in search of fun facts about ice cream. She discusses the evolution of different flavors of ice cream and how in the beginning, ice cream was often flavored with fruit but now, there are many other flavors available. Along the timeline, she includes quotes from her sources; for example, in 1747, she includes a quote about raspberry ice cream and continues to do this up through the 1990s. Olver also talks about different kinds of ice cream treats, such as banana splits and egg creams, and includes the history and recipes for these desserts. She includes all her sources she uses as evidence of where she got her information from, and provides a variety of information about ice cream. From this page, I could see how ice cream has evolved into a variety of delicious creamy desserts that are still popular today.
“Birthplace Of Commercial Ice Cream Production”. Pennsylvania Heritage 2012. Web. 28 Feb. 2017.
This article was published in the Fall 2012 edition of Pennsylvania Heritage magazine and discusses how ice cream was commercialized. It includes the year and volume number of the magazine it was published in. Jacob Fussell was owner of a milk and cream delivery business in which he went around Baltimore delivering dairy products. He got the opportunity to start an ice cream factory when a businessman who sold frozen desserts asked him to take over the business. This magazine article fits into the category of advocating for change; it informed me about the commercialization of ice cream, which changed the way ice cream was sold because now people from all social classes and not just the wealthy were able to buy ice cream. It made me really appreciate Fussell for being the father of commercial ice cream production because without him, I probably wouldn’t be able to have such easy access to ice cream in the supermarket today.
Ronald Reagan: “Proclamation 5219—National Ice Cream Month and National Ice Cream Day, 1984,” July 9, 1984. Online by Gerhard Peters and John T. Woolley, The American Presidency Project. http://www.presidency.ucsb.edu/ws/?pid=40141.
This is a proclamation made by Ronald Reagan on July 9, 1984. It includes the proclamation number at the top and is signed by Reagan at the bottom. He stated how ice cream is “the perfect dessert and snack food” and gave some statistics on the number of gallons of ice cream consumed in the United States in 1983. He declared July 1984 to be National Ice Cream Month and July 15, 1984 as National Ice Cream Day. This became America’s way of celebrating ice cream and even today, we continue to observe this national event. Major ice cream brands like Baskin Robbins and Haagen-Dazs will usually have special deals on this day. This source gave me evidence that National Ice Cream Day is a day that Americans observe, thanks to Reagan.
“From The Cow To The Cone”. Idfa.org. Web. 28 Feb. 2017.
This article about the making of ice cream is from the International Dairy Foods Association, a large organization comprised of smaller subdivisions that represent the nation’s dairy industry. The purpose of this article is to inform readers who are looking to learn about the process of making ice cream. It includes a title and then the information underneath, characteristics of an informative article. The most important ingredient for ice cream is milkfat, and according to federal regulations, ice cream must have at least ten percent milkfat. Sweeteners can vary from cane sugar to honey, but once all the main ingredients have been added, the ice cream is blended and frozen using the batch freezer method. The ice cream then goes through a process of aeration, and federal standards say that ice cream must weigh at least 4.5 pounds per gallon. At this point, additional toppings are added if needed, and then the ice cream is packaged up, ready to be distributed. From this article, I learned how ice cream is made and it gives a detailed step by step look of the process of ice cream manufacturing.
Chen, Yan-Kwang, Pei-Shan Tsai, and Fei-Rung Chiu. “A Customer Value Analysis Of Taiwan Ice Cream Market: A Means-End Chain Approach Across Consumption Situations”. Springer Link. N.p., 2015. Web. 28 Feb. 2017.
This study was made by three Taiwanese researchers who wanted to learn more about customer value perceptions and how that might affect ice cream marketing. The audience is people in the scientific world who also conduct research and share their results. In today’s competitive society, ice cream brands have to find new ways to draw in customers. From the results of the study, they found out that the main values customers were looking for included economy, pleasure, and efficiency. Different kinds of consumers will focus on different values; for example, customers who are getting ice cream for dates or hanging out with friends will focus more on pleasure, while those buying ice cream from the store will look for satisfaction. This source listed out details from every step of the research process, which is part of many research papers, and I could see how certain phrases corresponded to different customer values, which I thought was interesting because major ice cream companies probably use this kind of knowledge in their marketing schemes to draw in customers.
Goff, H. Douglas and Richard W Hartel. Ice Cream. 7th ed. New York: Springer, 2013. Print.
In one of the chapters of this book, Hartel writes about the flavors of ice cream and the ingredients that go into the making of these flavors. Richard Hartel is a professor of food engineering at the University of Wisconsin-Madison, and his book contains a lot of details about the chemistry that goes on in the making of ice cream. This book is written for people interested in the science that goes behind ice cream. Hartel writes about how the flavors offered by ice cream brands can help them compete with each other; if one company offers a unique but popular flavor, that can help it draw in more business. There are different kinds of flavorings, including liquids, syrups, and solids. Flavors can also be taken from natural sources, such as vanilla beans. A lot of the scientific details weren’t really useful for my topic but I was still able to take away some facts about the making of flavors of ice cream. I never knew how many different kinds of ingredients were used to make the flavors of ice cream, and how the ingredients used could affect the flavor and produce slightly different tastes for the same flavor.
“Ice Cream Facts”. IceCream.com. Web. 28 Feb. 2017.
This website has a lot of fun facts about ice cream, which I thought was interesting. Vanilla is the most popular flavor in the United States, and California produces the most ice cream in America. Most of the vanilla used to make ice cream comes from Madagascar and Indonesia. The average American consumes 48 pints of ice cream a year. This source was different from my other sources in the way the information was presented; there were a lot of colorful graphics and the fun facts were listed in different fonts, making the presentation very artsy like a blog. While there wasn’t any information on who made the website, it seemed like it was made by ice cream fanatics who wanted to share their love and knowledge of ice cream in a way that would be understood by any kind of audience. There were a lot of visuals to go along with the fun facts and I thought it was aesthetically pleasing while also getting the information across.
Poon, Linda. “Why Scream For Gelato Instead Of Ice Cream? Here’s The Scoop”. NPR.org. N.p., 2015. Web. 28 Feb. 2017.
In this story, Linda Poon interviews Morgan Morano about gelato. Morano is the author of The Art of Making Gelato and was trained in Italy, where gelato is from. This story is like the written version of the podcast in which Poon interviews Morano, and it is meant for anyone interested in learning more about gelato versus ice cream. Morano talks about some of the differences between gelato and ice cream; gelato is smoother, silkier, denser, and uses more milk than cream. Gelato has less butterfat than ice cream and is served at slightly warmer temperatures to make it easier to taste the flavors in smaller amounts. Morano’s training in Italy gives her more authenticity and she knows how to tell the difference between traditional gelato and ice cream that is just labeled as gelato. Gelato should be served with a spatula instead of a scooper, and most importantly, it should be eaten fresh. I wanted to find out about ice cream in other countries that might have a different name, such as gelato, and this source was useful in comparing and contrasting gelato with ice cream. With gelato on the rise, people should be aware that gelato is not the same as ice cream.
Process Reflection:
When I first started thinking of topics for my annotated bibliography, I thought I wanted to write about Chinese and Taiwanese food, since that’s the food I grew up eating at home. However, once I started searching for sources, I realized it was difficult to find sources that related to my topic, so I decided to switch to something else. I wrote about choosing a topic in my writer’s notebook, as shown in an entry here: “I searched Google and the UT library website but didn’t come up with anything that useful, so I think I might have to change a topic.” One night while I was working on my Operating Systems homework and thinking about how to celebrate surviving the midterm, I suddenly thought about ice cream and how it would be a good topic for my annotated bibliography. I enjoy eating ice cream when it’s hot outside and I thought it would be interesting to do more research about it. I didn’t know much about ice cream at all before writing this bibliography, which is why I thought it would be a good topic. I thought it would be good to start off by finding sources that talked about the history of ice cream, so I could get some background about my topic. From there, I would move on to include sources related to the making of ice cream, which would then lead to flavors of ice cream and different kinds of ice cream today. I thought these subsections of the topic of ice cream would flow together and work well for my annotated bibliography.
Once I decided on my topic, I started thinking about what sources I wanted to find. I started off by using Google to find sources for the history of ice cream. I came upon many websites and decided to keep the one from the IDFA, because I thought it was more credible since it was from the International Dairy Food Association, an organization that represents the nation’s dairy industry. I had also found a source from history.org that discussed the history of ice cream. However, I found it to include a lot of details which were not useful to me; for example, there was a whole paragraph talking about how humans came to discover fire, but all I wanted was to find out how ice cream was first invented. I ended up scrapping this source and finding other sources that fit into the other categories that we needed for this bibliography. While I was looking for sources related to the flavors of ice cream, I came across a list of the top fifteen flavors from The Food Channel. At first I thought this might be useful as a justification for the most popular flavors of ice cream, but since it was only a list and didn’t include any other information, I decided to reject it and look for something more informative. For the category related to celebrating of food, I thought about National Ice Cream Day and came across a proclamation by Ronald Reagan in which he made July 15 the official national holiday. I thought it was an interesting source to include in my annotated bibliography; I never thought a president would actually make a national holiday to celebrate ice cream. It was difficult to find a source that advocated for change, but when I came across the article from the Pennsylvania Heritage magazine, it seemed perfect. This magazine article was about the commercialization of ice cream, which allowed people of all social classes and not just the wealthy to enjoy ice cream. The magazine has been published since the 1980s and is archived in the State Museum of Pennsylvania website, which lent it more credibility.
In conclusion, I ended up making several changes during the whole research process. I switched topics to ice cream, which was more interesting to me and had more depth to it which made it easier to find sources. I used my notebook to keep track of where I was during each part of the writing process, and I kept a list of all my sources on a Google docs file for easy access. My final product uses sources which were informative and which I deemed were credible.