The Soda Fountain: Floats, Sundaes, Egg Creams & by Gia Giasullo

By Gia Giasullo

A set of 70 recipes celebrating the background and tales of the vintage American soda fountain from one of many most-celebrated revival soda fountains within the state, Brooklyn Farmacy.
A century in the past, soda fountains on virtually each major highway in the United States served because the middle of the neighborhood, the place parents shared sundaes, sodas, ice cream floats, and the inside track of the day. A quintessentially American establishment, the soda fountain nonetheless speaks of a bygone period of innocence and straightforwardness. whilst Brooklyn Farmacy & Soda Fountain opened its doorways in 2010, it introduced a revival of this nice American unique, taking pictures the hearts of a brand new generation.
Featuring considerable full-color images and classic illustrations and ads, The Soda Fountain explores a wealthy history—from the origins of seltzer within the 19th century, throughout the transformation of soda in the course of Prohibition and the melancholy years, correct as much as today’s fountain renaissance. Featured recipes diversity from classics just like the pink Cow and Cherry Lime Rickey to modern ideas that experience made Brooklyn Farmacy recognized, just like the Sundae of damaged desires (topped with caramel sauce and damaged pretzel bits) and Makin’ Whoopie! Sundae (with sizzling fudge and mini chocolate whoopie cakes).
Recreating cherished treats like egg lotions and milkshakes with neighborhood, seasonal, and artisanal components, Gia Giasullo and Peter Freeman, the sibling cofounders of Brooklyn Farmacy & Soda Fountain, train you the way to resurrect the proud American soda fountain culture at your personal kitchen counter. With its interesting anecdotes, mouth-watering images and easy-to-follow steps,this nostalgic cookbook proves that the soda fountain is a culinary and cultural establishment that keeps to please.

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Extra resources for The Soda Fountain: Floats, Sundaes, Egg Creams & More--Stories and Flavors of an American Original

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Definitely an “it doesn’t get better than this” moment. The Philadelphia Centennial, the second World’s Fair to be held on American soil, was launched on opening day by President Ulysses S. Grant. It was a good bit of symbolism—the conquering general inviting all of Europe to admire the innovations and inventions that had vaulted the United States ahead of France and Great Britain just a scant decade after his army had restored the Union from Civil War. On display across the 285 acres of Philadelphia’s Fairmount Park as evidence of American global greatness were a cable from the Brooklyn Bridge, the Corliss steam engine, early prototypes of the telephone and the typewriter, and the disembodied right arm of the as-yet-to-be-assembled Statue of Liberty.

But first, the soda fountain felt the sting of suspicion. Prohibition, said temperance watchdogs, if not enforced stringently would facilitate the boozing up of the soda fountain. The Volstead Act had three exemption clauses: alcohol could be produced and distributed for sacramental purposes, for home consumption, and for medicinal purposes. The first two exemptions gave rise to a boom in Communion wine and bathtub gin, while the third resulted in a glut of licensed pharmacists. At least fifteen thousand of them applied for permits to supply so-called “whisky-medicines” within the first six months of the Volstead enactment.

At times, it seemed a quixotic quest. The above-mentioned sermon, for example, was penned by Declaration of Independence signer Benjamin Rush, and marked the start of a lifelong campaign to save drinkers from, among other perditions, jaundice, horse racing, dropsy, prison, murder, madness, despair, and the gallows. The question was, how to define “moderate”? Experts estimate that nineteenth-century Americans drank three times as much liquor as we do today. ” By his reckoning, Americans drank night and day, spending a quarter of their household income on the stuff.

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