July is ICE CREAM MONTH ! Which kicks off with “Creative Ice Cream Flavors Day” on the 1st…
All of America should say THANK YOU to 19th C African-American confectioner and caterer, Mr. Augustus Jackson (b. 1808) for all the fab flavors he brought onto the scene (e.g., peach, strawberry, mint, etc.…) + a series of scientific innovations that made ice cream even more DELICIOUS and accessible to all!🍦🍓🍵 🍒🍫🍃🍵🍨🙌🏾🙌🏾… He makes a cameo appearance in the short but sweet icecream episode of the inaugural food history podcast I produced not too long ago, Have a listen here➡️: TFG ICE CREAM EPISODE
This pic from the fab MOFAD legacy quilt — the panel honoring & recognizing Mr. Jackson’s amazingness…
More info on what has been available to date about Mr. Jackson: “A former White House cook, Jackson became a Philadelphia caterer dubbed “the father of ice cream.” He created many flavors and figured out the best way to transport the frozen treat. One of the city’s wealthiest African Americans, he supplied ice cream to [various] establishments” — adapted from the MOFAD website… See the original TFG IG Post I did with more ice cream intel, pics & text…
JULY 2024 NEWS FLASH! My friend and award-winning culinary history colleague Sarah Lohman is on the case researching more about Mr. Jackson and other early ice cream innovators, in conjunction with a forthcoming book she’s working on. As she begins to dig in for more scoop (including on the semi-mysterious Black confectioners connected to the creation of the American ice cream industry) our preliminary chats and texts have been so intriguing that I think it would be fun and interesting for so many if she and I should hop on some kinda short & sweet Streamyard Convo or IG LIVE sometime during this ICE CREAM MONTH of July to give ya’ll a glimpse at some of the many questions that need to be answered and early obstacles to overcome before comprehensive culinary history narratives can ever be served up (whether icy cold or piping hot!)… so STAY TUNED and pls do COMMENT if that sounds interesting to any of the food history buffs and nerds reading this…
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