The Geography of Ice Cream
It is without a doubt that Americans love ice cream. But have you ever wondered what ice cream and frozen yogurt around the world looked like? Here is geography of ice cream from around the world to get you inspired to go traveling!
Typical flavors of chocolate, vanilla, and strawberry are too boring for some Asian countries. So to combat this, countries such as China, Hong Kong, Macao, and Taiwan have come up with some unique flavors such as red bean, black sesame, and green tea.
Ice cream was introduced to Cuba by Fidel Castro in an attempt to prove to the people of his country that a communist regime could produce better quality ice cream than American brands. His main focus was to have a wide selection of flavors, and the state-run Coppelia ice cream parlor chains are still in service 50 years later.
The first well-known ice cream parlor in Germany opened in Munich in 1879. But, their unique frozen treats didn't come to be until an influx of Italian immigrants set up shop in Berlin. They boast spaghettieis, which is vanilla ice cream topped with strawberry sauce meant to look like a plate of spaghetti.
Ice cream's ancestor, ice topped with fruit and nectar, has been consumed in Greece since ancient times. Hippocrates, the father of modern medicine, was even known to prescribe ice dishes as a treatment to increase well-being! Some interesting ice cream dishes they have nowadays include ice cream made from olive oil and figs, a dish made from shredded filo dough that resembles angel hair pasta, and sorbets made from Greek dessert wine.
The most popular frozen treat in Iran is a sorbet made from thin vermicelli noodles, mixed with corn starch, pistachios, rose water, and lime juice.
Ah, the home of gelato. Gelato is a lighter version of ice cream that contains between 3% and 8% milkfat, and 25% to 30% air. Before the cone was invented, the ice cream would be served in a piece of wax paper called the hokey-pokey. Gelato comes in any flavor under the sun, from plain double chocolate to traditional tiramisu.
Turkey's hot climate causes them to incorporate two additives into their ice cream, the thickening agent salep that prevents it from melting, and mastic, that adds chewiness to the dish.
As you can see, ice cream differs the world over. So grab a spoon and dig in!
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