On food and cooking the science and lore of the kitchen ( PDFDrive ) 1234
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SlicesofHam
Make some sugar cooked to the feather,
putitinthreecontainers;inoneputsome
lemon juice, in another some roses of
Provence,andintheothersomepowdered
cochenille, or pomegranate juice or
powdered barberry. Make a layer of the
white on some paper, two layers of red,
continue until the sugar has the thickness
ofaham,andcutitbythesliceintheform
ofasliceofham.
LeConfiturierfranỗois
TheNatureofSugars
Ordinarysugarisonememberofagroupof
manychemicals,allofwhicharegiventhe
generalnamesugars.Allsugarsaremade
fromjustthreekindsofatoms,carbon,
hydrogen,andoxygen,withthecarbonatoms
providingakindofbackbonetowhichthe
otheratomsareattached.Somesugarsare
simplemolecules,whileothersaremadefrom
twoormoresimplesugarsjoinedtogether.
Glucoseandfructosearesimple
monosaccharides,whiletablesugar,or
sucrose,isadisaccharidemadeupofone
glucoseandonefructosejoinedtogether.
Livingthingsputthesugarstotwoprimary
uses.Thefirstisthestorageofchemical
energy.Alllifedependsonsugarsforthe
energythatfuelstheactivityofcells.Thisis
whywehavetastereceptorsthatregisterthe
presenceofsugars,andwhyourbrainattaches
pleasuretothatsensation:sweetnessisthe
signofafoodthatcanhelpsupplyourneed
forcalories.Thesecondmajorroleforsugars
istoprovidebuildingblocksforphysical
structures,especiallyinplants.Thecellulose,
hemicellulose,andpectinthatgivebulkand
strengthtoplantcellwallsarelongchainsof
varioussugars.Thesimplephysicalbulkof
sugarisalsousefultothecook,whocan
