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Engaging food historian Ivan Day plots the evolution of ice cream from an Enlightenment party trick to a luxury treat for empresses. The earliest recipe book devoted entirely to ice cream was published in Paris before electrical refrigeration and is featured in the exhibition Savor, offering over one hundred different flavors, including ices of wine, jasmine, and truffles.
Co-sponsored with Design and Decorative Arts Council of the Wadsworth Atheneum