On food and cooking the science and lore of the kitchen ( PDFDrive ) 1233

Atpresent,beetsugaraccountsforabout30%
ofthesucroseproducedintheworld.Russia,
Germany,andtheUnitedStatesarethemajor
beetgrowers,withCalifornia,Colorado,and
Utahtheleadingstates.TheCaribbeanisnow
aminorsourceofcanesugar,itsrolehaving
beenassumedbyIndiaandBrazil.Florida,
Hawaii,Louisiana,andTexasalsoproduce
sugarcane.Spurredbythedemandofan
increasinglypopulousandaffluentWest,
worldsugarproductionincreasedsevenfold
between1900and1964,aratematchedbyno
othermajorcropinhistory.Andthankstothe
developmentofmethodsformaking
sweetenersfromcorn,anevenlessexpensive
source,sugarhasneverbeencheaperormore
abundantinourdiet.Thisisnotnecessarily
goodforourlong-termhealth(p.657),and
oneofthemajordevelopmentsin20thcenturyfoodmanufacturinghasbeenthe
developmentofingredientsthatmimicthe
flavorandphysicalcharacteristicsofsugar


withouthavingadverseeffectsonbodyweight
andtheregulationofbloodsugar(p.659).
RecipesforCaramel,PulledSugar,and
SugarHaminthe17thCentury
Caramelle
Make some sugar cooked to the burning
smell, take it off the fire, put in a little
amber,rubastoneofmarbleorplatewith

oil of sweet almonds, throw your caramel
oninlittlepiecesasifpreserves,andtake
themupwithaspoon.
TwistedSugar
Make some sugar cooked to the burning
smell;takefromthefireandthrowitona
marble stone that you have rubbed with
sweet-almondoil;rubyourhandsalso,and
work it well, have iron hooks to pull and
draw out, and dress as a wreathed
marzipan.