On food and cooking the science and lore of the kitchen ( PDFDrive ) 1221

Honey
Tree Syrups and Sugars: Maple, Birch,
Palm
Table Sugar: Cane and Beet Sugars and
Syrups
CornSyrups,GlucoseandFructoseSyrups,
MaltSyrup
SugarCandiesandConfectionery
Setting the Sugar Concentration: Cooking
theSyrup
Setting the Sugar Structure: Cooling and
Crystallization
KindsofCandies
ChewingGum
CandyStorageandSpoilage
Chocolate
TheHistoryofChocolate
MakingChocolate
TheSpecialQualitiesofChocolate
TheKindsofChocolate
ChocolateandCocoaasIngredients
Tempered Chocolate for Coating and


Molding
ChocolateandHealth
Ordinarysugarisanextraordinaryfood.Sugar
is pure sensation, crystallized pleasure. All
human beings share an innate liking for its
sweetness, which we first experience in
mother’s milk, and which is the taste of the

energy that fuels all life. Thanks to this deep
appeal, sugar and sugar-rich foods are now
amongthemostpopularandwidelyconsumed
ofallfoods.Incenturiespast,whensugarwas
rare and expensive, they were luxuries
reservedforthewealthyandfortheclimaxof
the meal. Today sugar is cheap, and
manufactured sweets have become everyday,
casual pleasures, affordable and entertaining
morsels. Some are soothing classics, cream
andsugarcookedintorichbrowncaramels,or
clear sugar tinted to look like a shard of
stained glass. And others are provocative
novelties with glaringly unnatural colors,