When you think of American wealth, what evidence comes to mind? If it’s not on your list already, jot this one down: the abundance of ice cream.
In Ice Creams, Sorbets and Gelati: The Definitive Guide, authors Robin and Carolyn Weir explore the history of ice cream and how it was a dessert of luxury 200 years ago. In Colonial America, a pint of ice cream could have cost a week’s wages.
In 1921, The Soda Fountain, a monthly trade magazine to the soda industry, published an article touting “Ice Cream as Americanization Aid,” declaring that serving ice cream to [immigrants] on Ellis Island would help them acquire “a taste for the characteristic American dish even before they set foot in the streets of New York.” This would not only help new immigrants assimilate to the American “standard of living,” but it would also inculcate American values: “Who could imagine a man who is genuinely fond of ice cream becoming a Bolshevik?
I can’t say what results any field tests of this idea might have been produced, but it came at a time when America was starting to crank ice cream as if it would churn up a great, big, beautiful tomorrow.
During Prohibition [1920-1933], ice cream parlors filled some of the void left by closed bars, and brewers, including Yuengling and Anheuser-Busch, re-opened their operations as ice cream factories. The Association of Ice Cream Manufacturers could not have been happier — members reportedly sang a chorus at their conventions that went, “[Father] brings a brick of ice cream home instead of beer!”
(via Prufrock News)