A little while ago, somebody posted the following information about
Hokey-Pokey|:
Hokey-pokey derives from the Italian expression "ecce un poco", "here's a
little bit" and dates back to the introduction of the penny ice in
Britain by one Carlo Gatti, an Italian Swiss who came to London and made his
fortune through ice-cream and restaurants. His warehouse was the site of the
current London Canal Museum as he imported much of his produce via the waterways, including ice. The legend that he made his first batches of
icecream from ice cut from the Regent's Canal itself is I hope untrue! Gatti was based in London and so I imagine the terminology would have
spread slowly from there with Italians as they travelled with ice-crea to sell.
The questions that have arisen from it are:
Is there a difference between "ice" and "ice cream"--for example, is a
"penny ice" ice cream or some other kind of icy concoction? In the U.S.,
what is called "Italian ice" is more like sorbet, that is, fruit juices and ice and sweeteners but no cream or milk.
Can anyone help?
Rose McMahon
Curadur a Swyddog Ymchwil/ Curator and Research Officer
Gwasanaeth Treftadaeth Sir Ddinbych/ Denbighshire Heritage Service
Ffôn/ Tel. (01824) 708223
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