Beyond the Ice Cream Cone
The Whole Scoop on Food at the 1904 World's Fair
by Pamela J. Vaccaro

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The Author

Pam Vaccaro, Author


           Pam Vaccaro MA, CSP, brings 25-years of experience as a former history teacher to her new book on the history of food at the 1904 World’s Fair. 

She has been a food history enthusiast since 1974, and her research for this book started in 1981 with oral histories of people who attended the 1904 Fair in St. Louis. She is a charter member of the 1904 World’s Fair Society. 

           Pam is now a nationally- recognized speaker on managing time, attention, and “having the time of your life”—something she experienced researching Beyond The Ice Cream Cone.

...Sandra Oliver, Food History News

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What the reviewers are saying...

  • " easy-to-read trivia-filled chronicle of the Fair."
    ...Florence Fabricant, food editor, NY Times
  • "Every food historian should own this book."
    ...John Mariani, food editor, Virtual Gourmet
  • "Beyond The Ice Cream Cone is simply wonderful reading and enthusiastically recommended for personal and community collections!"
    ...Midwest Book Review

              This “coffee table” style book will satisfy your appetite for solid historical facts done with a light touch. Beyond the Ice Cream Cone is an in-depth look at the history of food at one of the 20th century’s most awe-inspiring events, the 1904 World’s Fair in St. Louis.


You’ll learn little known or never-before-told stories about what people ate and drank at the Fair and how companies like Pillsbury, Heinz, Jell-O, and many others tried to influence the fairgoer through food education and lots of free samples.


If you associate the ice cream cone, iced tea, or the hot dog with the 1904 World’s Fair, you will want to read Pam’s Chapter 10 as she dispels the myths and clarifies the legends associated with food at the Fair.   Learn what foods were introduced at the event, but never became national icons.


If you are a culinary enthusiast, you will enjoy a look back at many of the recipes found in Mrs. Sarah Tyson Rorer’s, World’s Fair Souvenir Cook Book as well the story of this legend of cookery and dietetics. Enjoy seeing the menu items and prices from the popular restaurants at the Fair.

Pam Vaccaro uses all original documents to tell a new and authentic story about food and the people, who grew, sold, cooked, displayed, served, demonstrated and enjoyed it at the Fair. 

  Dedicated to the American Farmer, this 180-page book includes 165 photos of scenes from the Fair, reproductions of rare mementos from World’s Fair collectors, and original recipes from a signed copy of the souvenir cookbook.

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