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Food and Drinks
Why Ice Cream Soared in Popularity During Prohibition
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<blockquote data-quote="cheryl" data-source="post: 2723" data-attributes="member: 1"><p><a href="https://www.history.com/news/ice-cream-boom-1920s-prohibition" target="_blank"><strong>Why Ice Cream Soared in Popularity During Prohibition - History</strong></a></p><p></p><p><strong>No beer? No problem. Better refrigeration, together with innovations in making and selling frozen treats, helped steer people toward this 'refreshing and palatable food.'</strong></p><p></p><p>When Congress passed the <a href="https://www.history.com/this-day-in-history/congress-enforces-prohibition" target="_blank">Volstead Act</a> in 1920, prohibiting the manufacture and sale of alcoholic beverages in the United States, the law nearly decimated the alcohol industry. But it helped give the nascent ice cream business a sweet boost.</p><p></p><p>Between 1919 and 1929, federal tax revenues from distilled spirits plummeted from $365 million to less than $13 million, according to the U.S. Treasury Department. The few breweries that survived to the end of <a href="https://www.history.com/topics/roaring-twenties/prohibition" target="_blank">Prohibition</a> in 1933 did so by pivoting—producing everything from ceramics and farm equipment to American cheese, candy and malt syrup. Iconic breweries such as Anheuser-Busch and Yuengling turned, in part, to ice cream production.</p><p></p><p>“As men sought alternatives to having a drink at the local saloon, many ate ice cream more often,” wrote Anne Cooper Funderburg, the author of <em>Chocolate, Strawberry, and Vanilla: A History of American Ice Cream</em>, driving an estimated 40 percent growth in consumption between 1920 and 1929. A song from a Pacific Ice Cream Manufacturers Convention in 1920 declared, “Gone are the days when Father was a souse,” and that now, instead of beer, he brings home a brick of ice cream.</p></blockquote><p></p>
[QUOTE="cheryl, post: 2723, member: 1"] [URL='https://www.history.com/news/ice-cream-boom-1920s-prohibition'][B]Why Ice Cream Soared in Popularity During Prohibition - History[/B][/URL] [B]No beer? No problem. Better refrigeration, together with innovations in making and selling frozen treats, helped steer people toward this 'refreshing and palatable food.'[/B] When Congress passed the [URL='https://www.history.com/this-day-in-history/congress-enforces-prohibition']Volstead Act[/URL] in 1920, prohibiting the manufacture and sale of alcoholic beverages in the United States, the law nearly decimated the alcohol industry. But it helped give the nascent ice cream business a sweet boost. Between 1919 and 1929, federal tax revenues from distilled spirits plummeted from $365 million to less than $13 million, according to the U.S. Treasury Department. The few breweries that survived to the end of [URL='https://www.history.com/topics/roaring-twenties/prohibition']Prohibition[/URL] in 1933 did so by pivoting—producing everything from ceramics and farm equipment to American cheese, candy and malt syrup. Iconic breweries such as Anheuser-Busch and Yuengling turned, in part, to ice cream production. “As men sought alternatives to having a drink at the local saloon, many ate ice cream more often,” wrote Anne Cooper Funderburg, the author of [I]Chocolate, Strawberry, and Vanilla: A History of American Ice Cream[/I], driving[I] [/I]an estimated 40 percent growth in consumption between 1920 and 1929. A song from a Pacific Ice Cream Manufacturers Convention in 1920 declared, “Gone are the days when Father was a souse,” and that now, instead of beer, he brings home a brick of ice cream. [/QUOTE]
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Why Ice Cream Soared in Popularity During Prohibition
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