Ice Cream U: The Story of the Nation's Most Successful Collegiate Creamery
By Lee Stout
72 pages, 41 color/60 b&w illustrations, $19.95 cloth
It’s not just alumni who know of Penn State’s famous creamery. Fans around the world recognize the university’s program and its ice cream as one of the school’s great success stories. This large-format book does the story justice by exploring the history of the creamery from modest beginnings as an agricultural college to today’s internationally recognized research and education facility.
Dairy studies began there as early as 1865, and two short courses were launched in 1892. A correspondence course was also started that year. Experimental work focused on both fundamental and practical research to provide information to both farmers and commercial producers. The Creamery began selling its excess output in 1902, and by 1912, 195 farmers were supplying milk for total sales of nearly $70,000.
But enough of that — I know you want to hear about ice cream! That’s here too, from Peachy Paterno to WPSU Coffee Break, in glorious color. After detailing the history of the program, the book comes alive with sections on the flavors, the new Creamery, the ice-cream making process (from cow to cone in 4 days), and dairy farms. And more than ice cream is made there; milk, sour cream, cream cheese, cheddar cheese, ricotta cheese, and yogurt are also produced and packaged. The images, both vintage sepia and modern shots, are laid out and reproduced beautifully.
By Lee Stout
72 pages, 41 color/60 b&w illustrations, $19.95 cloth
It’s not just alumni who know of Penn State’s famous creamery. Fans around the world recognize the university’s program and its ice cream as one of the school’s great success stories. This large-format book does the story justice by exploring the history of the creamery from modest beginnings as an agricultural college to today’s internationally recognized research and education facility.
Dairy studies began there as early as 1865, and two short courses were launched in 1892. A correspondence course was also started that year. Experimental work focused on both fundamental and practical research to provide information to both farmers and commercial producers. The Creamery began selling its excess output in 1902, and by 1912, 195 farmers were supplying milk for total sales of nearly $70,000.
But enough of that — I know you want to hear about ice cream! That’s here too, from Peachy Paterno to WPSU Coffee Break, in glorious color. After detailing the history of the program, the book comes alive with sections on the flavors, the new Creamery, the ice-cream making process (from cow to cone in 4 days), and dairy farms. And more than ice cream is made there; milk, sour cream, cream cheese, cheddar cheese, ricotta cheese, and yogurt are also produced and packaged. The images, both vintage sepia and modern shots, are laid out and reproduced beautifully.
Posts
No comments:
Post a Comment