Harvest of the Cold Months : the Social History of Ice and Ices

'A splendid tale of human ingenuity in the service of taste, sedulously researched and told with great flair.' Loyd Grossman __Sunday Times__ Author of such cookery classics as **Italian Food** and **French Provincial Cooking**, Elizabeth David (1913-1992) found that the literature of cookery, as well as the practical side, was of absorbing interest, and she studied it throughout her life. __Spices, Salt and Aromatics in the English Kitchen__ was published in 1970, followed by __English Bread and Yeast Cookery__, for which she won the Glenfiddich Writer of the Year award, in 1977. At the time of her death in 1992 she was working on this equally epic study of the use of ice, the ice-trade and the early days of refrigeration, which was published posthumously in 1994 as __Harvest of the Cold Months.__ 'An awe-inspiring feat of detective scholarship, the literally marvellous story of how human beings came to ingest lumps of... A survey of the use of ice in cookery that takes us on a journey from 1581, where in Florence they put snow in the wine glasses, to that modern phenomenon, the growth of the ice-cream business.