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

At present, beet sugar accounts for about 30% of the sucrose produced in the world Russia, Germany, and the United States are the major beet growers, with California, Colorado, and Utah the leading states The Caribbean is now a minor source of cane sugar, its role having been assumed by India and Brazil Florida, Hawaii, Louisiana, and Texas also produce sugar cane Spurred by the demand of an increasingly populous and affluent West, world sugar production increased sevenfold between 1900 and 1964, a rate matched by no other major crop in history And thanks to the development of methods for making sweeteners from corn, an even less expensive source, sugar has never been cheaper or more abundant in our diet This is not necessarily good for our long-term health (p 657), and one of the major developments in 20thcentury food manufacturing has been the development of ingredients that mimic the flavor and physical characteristics of sugar without having adverse effects on body weight and the regulation of blood sugar (p 659) Recipes for Caramel, Pulled Sugar, and Sugar Ham in the 17th Century Caramelle Make some sugar cooked to the burning smell, take it off the fire, put in a little amber, rub a stone of marble or plate with oil of sweet almonds, throw your caramel on in little pieces as if preserves, and take them up with a spoon Twisted Sugar Make some sugar cooked to the burning smell; take from the fire and throw it on a marble stone that you have rubbed with sweet-almond oil; rub your hands also, and work it well, have iron hooks to pull and draw out, and dress as a wreathed marzipan  ... the burning smell; take from the fire and throw it on a marble stone that you have rubbed with sweet-almond oil; rub your hands also, and work it well, have iron hooks to pull and draw out, and. ..without having adverse effects on body weight and the regulation of blood sugar (p 659) Recipes for Caramel, Pulled Sugar, and Sugar Ham in the 17th Century Caramelle Make some sugar cooked to the burning smell, take it off... take it off the fire, put in a little amber, rub a stone of marble or plate with oil of sweet almonds, throw your caramel on in little pieces as if preserves, and take them up with a spoon Twisted Sugar