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By Danielle Aloia. Special Projects Librarian
This August, for most of us, ice is a second thought: easily obtained for cooling drinks and chilling food, and usually only a few steps away. An 1844 title in our collections offers an intriguing snapshot of a time when this was not always the case.
In 1844, a Londoner with a shop on Regents’ Street and an inventive mind published The Ice Book: Being a Compendious and Concise History of Everything Connected with Ice. His name was Thomas Masters. In this publication, Masters enumerates the practical uses–both culinary and medical– of his own patented ice machine. In his introduction, Masters describes his obsession with the process of freezing:
The transformations narrated in the “Arabian Nights,” those gorgeous repositories of Eastern legendary lore, are not more marvelous or more speedy than the change of a liquid body to a block of solid…
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