This item doesn’t have any media yet
2015 | Food & Drink
A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry c
Darra Goldstein
(Author)
| Published by | Oxford University Press |
| Edition | Unknown |
| ISBN | 9780199313396 |
| Language | N/A |
Images And Data Courtesy Of: Oxford University Press.
This content (including text, images, videos and other media) is published and used in accordance
with Fair Use.