Good Food
Queen of Ices: innovations of Agnes B. Marshall
Agnes B. Marshall was a nineteenth century ice cream pioneer with a mind for molecular gastronomy. Savory flavors were a staple of the upper class when Marshall got her start in cooking, think cucumber and duck.
By Evan Kleiman • • 1 min readAgnes B. Marshall was a nineteenth century ice cream pioneer with a mind for molecular gastronomy. Savory flavors were a staple of the upper class when Marshall got her start in cooking, think cucumber and duck. She established a school, toured and turned ice cream making into a performance, reinventing it as we know it today. Michael Waters explored her legacy in his piece for The Hustle.
The full episode
6 of 6
Micheladas, cold noodles, ice cream- 0:00Call him Mr. Freeze: Eric Alperin on ice and building LA’s best cocktails
- 12:05Micheladas: Giving us life this summer
- 22:53Slurping our way through Los Angeles
- 32:44Goldilocks-friendly: embracing room temperature food
- 42:06Grab a melon and make a slushy
- 48:36Queen of Ices: innovations of Agnes B. MarshallYou’re reading this
The full episode
6 of 6Micheladas, cold noodles, ice cream- 0:00Call him Mr. Freeze: Eric Alperin on ice and building LA’s best cocktails
- 12:05Micheladas: Giving us life this summer
- 22:53Slurping our way through Los Angeles
- 32:44Goldilocks-friendly: embracing room temperature food
- 42:06Grab a melon and make a slushy
- 48:36Queen of Ices: innovations of Agnes B. MarshallYou’re reading this