Last summer, the Western Reserve Historical Society in Cleveland, Ohio, created the exhibit to bring to light the history, art, and technology of American ice cream. Noting that smooth, sweet ice cream is as common and convenient as the grocery store that carries it, this exhibition takes a look at ice cream’s past. In fact, this dish was once so costly and laborious that it was only set before Renaissance kings and courtiers. All aspects of ice cream’s history are explored--from those early beginnings to the secrets of the great soda jerks, the origins of the cone, and the art of proper dipping.

   According to the USDA, the total U.S. production of ice cream and related frozen desserts in 2000 amounted to more than 1.6 billion gallons, translating to 23 quarts per person. But this isn’t a recent phenomenon. Our nation’s affection for ice cream has been a long love affair. It is said that George Washington served ice cream, still a labor-intensive treat, at state affairs. In 1812, Dolly Madison served a strawberry ice cream creation at President Madison’s second inaugural banquet at the White House.

   As the industrial age took hold in America, ice cream production was facilitated by technological innovations. Restauranteurs of the late 19th century introduced new creations, the ice cream soda and ice cream sundae. And ice cream became a symbol of celebration when WWII ended and the dairy ban was lifted. In 1946 alone, Americans consumed over 20 quarts of ice cream per person. Today, ice cream still reigns as one of the South’s desserts of choice. For more information, point your browser to www.AtlantaHistoryCenter.com.