America's ice cream obsession began under Prohibition, with the street treat acting as a legal vice that helped ease the pain of the Great Depression.

In the 19th century, ice-cream-related illnesses were somewhat regular in America thanks to vendors' poor hygienic practices.

Ice cream trucks are surging in popularity

Modern companies like HipPOPs and Big Gay Ice Cream are driving a resurgence of ice cream trucks, with an annual growth of approximately 9%. Experts say the market will keep growing through at least 2030.

The Mister Softee ice cream truck began with two brothers in a Chevy van in Philadelphia, selling green ice cream.

97% of Americans polled say they like or love ice cream

George Washington loved to serve ice cream while hosting guests, and spent thousands of dollars on it in a single summer.

How the Great Depression still shapes the way Americans eat

From fortified foods to nutrition labels, the legacy of an early financial crisis lives on in kitchens across the United States. Ethnic foods with their (supposedly) hunger-triggering spices were vilified and considered “stimulants” along the lines of caffeine and so, in their stead came prune puddings, canned-meat stews, and dairy-heavy vegetable casseroles featuring America’s first fortified foods. Read more here.

One US Marine fighter squadron made their own ice cream during World War II

To boost his squad’s morale during World War II, squadron commander J. Hunter Reinburg developed a method for making ice cream on the fly: Empty ammo cans filled with ingredients were flown at altitudes high enough for them to freeze.

Jimmy Carter signed a 1978 bill that legalized home brewing, a move credited with kick-starting the craft beer industry.

Anheuser-Busch sold half of its real estate holdings to survive Prohibition

The Budweiser parent company also created and sold out more than 25 different nonalcoholic products during this time, including but not limited to infant formula, frozen eggs, and specialized coffees and teas.

During Prohibition, Pabst Brewing Company switched from brewing its Blue Ribbon beer to making cheese.

After World War I, consumerism began to usurp frugality as a foundational value in American life and culture.

Agnes Marshall invented 'ices,' the Victorian equivalent of ice cream, and improved the period's hygienic practices for consuming the dessert.

Ice cream’s unfrozen consistency is thanks to sugar

Making ice cream is a complex, multistep scientific process. But the treat’s scoopable, chewable consistency is due to the product’s dissolved sugar.

There's no definitive reason why an ice cream sundae is spelled with an 'e' rather than a 'y.'

How Prohibition changed beer

This historical survey from The Beer Connoisseur explores the breweries that survived the government's ban on alcohol production. The common denominator? They all pivoted their business models.

Ice cream can be traced back to a frozen milk dish from the 7th century.

What Americans ate after WWII

Returning from World War II, the American cultural landscape saw a vast number of changes. Cuisine, in particular, diversified and modernized thanks to traveled soldiers and wartime innovation. From inventions like powdered cheese to the popularization of instant coffee and Chinese food, explore the changes to the American food industry that continue to influence what we consume today.

A group of daring bootleggers created NASCAR

When Prohibition made alcohol illegal in 1920, it didn’t stop Americans from making and consuming it. The law drove the practice underground. Runners risked their lives to deliver moonshine and began racing among themselves.

Explore a visualization of the data behind Ben & Jerry's legendary ice cream flavors.

Vanilla was originally used as an additive in chocolate rather than as a standalone flavor.

In the 1920s, Prohibition helped cement tipping norms in the US

During Prohibition, restaurants lost significant revenue, given that they could no longer legally serve customers high-margin alcohol. As a result, many of these restaurants leaned more heavily on tips to ease the financial pressure of paying employees.

High freezing speed restricts the development of gritty crystal chunks in ice cream

For this reason, ice cream does not maintain its smoothness when refrozen in a traditional freezer over several hours. The smooth texture is also made possible by balancing fat, sugar, and emulsifiers.

Cookout and barbecue culture boomed in post-war 1950s America

Magazines like "Life" fueled the outdoor cooking craze, and by 1955, barbecue had grown into a $100 million industry. American Studies scholar Kristin L. Matthews explains that the trend fit neatly with Cold War-era consumerism and the emphasis on home ownership.

During Prohibition, 'happy hour' became the go-to term for illegally having a drink after work before heading to dinner

This article provides a timeline of happy hour’s shifting shape in US culture, from the first recorded happy hour on a US Naval ship to today’s happy hours that sometimes include non-alcoholic beverages. It also details how prohibition actually helped establish the tie between alcoholic beverages and happy hour.

In 1694, a Sicilian in Paris opened the first gelateria, a precursor to the ice cream parlor.

7/11's Slurpee was named by an advertising executive who wanted to capture the sound someone made when they sucked the drink through a straw.

Budweiser pioneered refrigerated rail transport for its beer in the 1870s

This enabled Budweiser to achieve national distribution long before competitors, fundamentally transforming the US beer industry. It was also among the earliest large-scale adopters to use pasteurization, allowing it to be shipped long distances without going bad.

The federal government allowed toxic chemicals into alcohol during Prohibition

Industrial alcohol was still legal during Prohibition, and was often used by bootleggers. In an attempt to disrupt the black market, the government required toxic additives to be included in industrial alcohol, leading to more than one death.

Kulfi, an ice cream predecessor that's still popular in South Asia, dates back to the 16th century.

During World War II, fighter plane turbulence was used to make ice cream.

American beer, by the numbers

This statistics-focused resource breaks down the shape of the beer industry in the US, outlining the amount of beer produced by American breweries, the state cranking out the most beer, and the states with the most breweries per capita.

World War II helped convince food companies to produce more processed foods

Processed foods had existed since the 19th century, but they began infiltrating the mainstream during World War II, with foods designed to last on the battlefield for days. After the war, food companies saw great potential in the relatively cheap foods aimed at busy households. (Some readers may experience a paywall.)

August A. Busch, Sr. was gifted a six-horse Clydesdale hitch to celebrate Prohibition’s end

This helped reveal the marketing power of a horse-drawn beer wagon, so it invested in a second six-horse Clydesdale hitch. The Clydesdales soon went to New York, where they drew a crowd of thousands en route to the Empire State Building. Anheuser-Busch even gifted a case of Budweiser to New York Governor Alfred E. Smith in thanks for his help in the fight against Prohibition.

How the federal income tax affected Prohibition

In the early 1900s, 30% to 40% of government tax revenue came from liquor, wine, and beer, a reliance that made Prohibition seem like a fiscal impossibility. But the passage of the federal income tax in 1913 changed the calculus, which helped allow the government to ban alcohol production and sales.

The 21st Amendment was the only amendment to repeal another

The 1933 constitutional amendment rolled back 1920's 18th Amendment, better known as Prohibition, which outlawed "the manufacture, sale or transportation of intoxicating liquors."

The frozen margarita was invented in Dallas using a repurposed soft-serve machine

On May 11, 1971, Dallas restaurateur Mariano Martinez adapted an ice cream machine to produce frozen margaritas using his father's recipe. The original machine now sits in the Smithsonian's National Museum of American History.

The states in America that drink the most beer

Americans, in 2020, drank on average almost twenty-six gallons of beer per adult aged twenty-one or over, over the course of the pandemic.

From 'Yankee cheddar' to American cheese

From "Yankee cheddar" to Kraft Singles, American cheese has a long history shaped by innovation and economics. Originally a cheddar export, it evolved into the processed slices we know today—thanks to a 1916 patent. And in the 1980s, it became “government cheese,” distributed to millions.

Make a popular no-churn watermelon ice cream, using just watermelon and milk.

Americans' love of combining freedom and charred meat began in the 1800s

In the 19th century, politicians (particularly in Virginia) hosted large public barbecues to celebrate Independence Day and, of course, boost their own campaigns. When personal grills became common in the 20th century, the tradition moved into backyards and block parties, where it's still going strong today.

A Portland dive bar helped drive Pabst Blue Ribbon's early 2000s comeback by selling cans for $1 apiece.

Ice cream, gelato, sorbet, and Italian ice are all popular cold desserts, though they have many important differences.

Saccharin was widely used in WWI when sugar was rationed

The substance was discovered by chemists in 1878, but its use became more common during World War I and also afterward as a result of sugar rationing. It had become a typical household item in the US and Europe by 1917. During World War II, the artificial sweetener again saw significant popularity.

The steep and slippery Russian ice slides sparked centuries-long obsessions with thrill-seeking

When a French traveler happened upon the 17th and 18th century Russian pastime of sledding down man-made hills, he brought the idea home and inspired others to modernize the mechanics. Adoration for coasters spread around Europe and eventually reached the US, where the scream machine would undergo major advancements.

Dairy Queen can't legally call its frozen dairy products 'ice cream' because they don't meet FDA qualifications for the term.

Learn about the neuroscience and psychology of why we crave comfort foods

The term was coined in 1966, when psychologist Joyce Brothers suggested humans turn to food associated with the feelings of comfort from their childhoods when experiencing emotional distress. Since then, studies have shown that the familiarity, reliability, and convenience of certain foods from one's upbringing can become tied to feelings of nostalgia.

Rockwell's Saturday Evening Post created an idealized American life

The Saturday Evening Post’s circulation exploded in the early 20th century, due in no small part to Rockwell’s iconic cover illustrations, which often portrayed idyllic portraits of American life from the not-so-distant past. This documentary explores how Rockwell’s covers played on national nostalgia, creating a vision of the country that grew to be associated with the American Dream.

How Chef Boyardee fed America

Chef Boyardee wasn’t just a grocery store staple—it was once a key supplier for US troops in WWII. Founded by Italian immigrant Hector Boiardi, the company produced thousands of canned pasta rations daily.

Stand-up became more popular during the Great Depression

The stock market crash of 1929 caused vaudeville theaters to shutter. Audiences were looking for lighthearted distractions from the country’s financial problems, though, and stand-up became more popular, albeit in very different venues.

Why did the US make it illegal to sell sliced bread during WWII?

Pre-sliced bread has only been with us for almost 100 years, but during the course of World War II it was briefly banned to save on supplies like wax paper and stainless steel for the war effort. This Atlas Obscura article explores this amusing (though not at the time) bit of food during wartime history.