Sugar and Sweets – Review and Giveaway #61
With my sweet tooth and lifelong addiction to sugar, I was fascinated to find a whole encyclopaedia has been devoted to the story of the human predilection for sweet food – ah, it’s not just me then. The Oxford Companion to Sugar and Sweets, edited by Darra Goldstein, has just been published and happily a copy landed on my desk.
As with all good encyclopaedias, it is a fascinating collection of facts, stories and ideas that can be dipped into at will as well as being used as a reference tool. With nearly 600 entries, 265 contributing experts, 160 images and two full-colour inserts, Dara has fashioned a veritable treasure trove. My only reservation was that the images were all in black and white, apart from the colour inserts obviously, which makes the book seem a little old fashioned. History, politics, language, religion, art, science and of course food are all covered and demonstrate how sugar has been an integral part of human development and civilisation.
Appendices at the back are a nice touch, with entries for films and songs that have been influenced by sweets: from Julie and Julia to Like Water for Chocolate and from Blueberry Hill by Fats Domino to Jelly Roll Blues by Jelly Roll Morton. Two more appendices list pastry shops from around the world and confectionary museums. Who knew there was a museum specialising in gelato or one on Thai desserts? Running through the list of contributors, I realised I wasn’t nearly as “up”on the subject as I’d imagined. A few names like Rose Levy Beranbaum, Ivan Day, Trine Hahnemann and Maricel E Presilla, jumped out at me, but most were unfamiliar.
Some entries, such as the one for stevia are quite short, others such as children’s literature span several pages. I learnt that wagashi means Japanese confectionery and that mochi and dumplings have been made in Japan since the prehistoric era. I was surprised to find that Marshmallow Fluff, which I only heard about a couple of years ago has been made in Massachusetts since 1920. Our very British pudding comes from the French boudin which originally meant sausage and referred to blood pudding. Nearing the end of the book, I was interested to see the entry for xylitol states that not only is this sugar substitute suitable for diabetics, but it’s also good for dental health. Both CT and I use it as a mouthwash for this very reason.
Not all the subjects covered are “sweet”, there are entries on dental caries, diabetes and the despicable horrors of slavery in the sugar plantations. It was Europe’s growing demand for sugar in the Seventeenth Century that kickstarted the international African slave-trade. Oh, our western civilisation has so much to be proud of.
I was pleased, if not surprised, to see that chocolate gets more than just a mention. There are entries for single origin, cacao, chocolate pots and cups as well as the expected pre and post Columbian history. Although I have read many histories of chocolate in my time, it hadn’t quite sunk in that the Americas had been producing chocolate for over 2,500 years before it was “discovered” by the West in the Sixteenth Century. Many of the brands have their own entries such as Cadbury, Lindt, Nestlé, Mars and Hershey.
Published by Oxford University Press and retailing at £40, this hardback book is a serious and thorough exploration of the subject of sugar and sweets and would make a valuable edition to anyone’s bookshelf. I can see it’s going to keep me informed and entertained for years to come.
Oxford University Press has kindly agreed to give one Tin and Thyme reader a copy of The Oxford Companion to Sugar and Sweets. To be in with a chance of winning, please fill in the Gleam widget below. You will need to leave a comment on this post, answering the question, which then gives you additional chances to enter if you so wish. Gleam will pick a winner at random from the entries received. If you are commenting anonymously, please give me some way of identifying you as I will be verifying the validity of entries. Any automated entries will be disqualified. This giveaway is only open to those with a UK postal address. Winners will need to respond within 7 days of being contacted. Failure to do this may result in another winner being picked.
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Our Monthly Chocolate Challenge
suelle
11th July 2015
I would like to see an impartial comparison of sugar and alternative natural sweeteners such as honey and maple syrup. As calorie content is similar, what advantages, if any do the alternatives have?
Choclette
11th July 2015
Now that, Suelle, would be fantastic. There are sections for all of these things, but no single comparison entry.
Keep Calm and Fanny On
11th July 2015
Looks like my kind of book, can see it stacked nicely next to my bed to read through!
Choclette
11th July 2015
It’s the sort of book that you’d want kept by your bedside permanently as there is so much to dip in and out of, at least I reckon that’s where my copy will be taking up residence.
pete c
11th July 2015
would like to see any entry that includes coconut or rhubarb within their ingredients
Choclette
11th July 2015
Well you have half your wish Pete. Coconut is there but it seems rhubarb has no sweetness to warrant an entry.
Maxine G
11th July 2015
I’d like to see a section on natural fruit sugars
Choclette
11th July 2015
It doesn’t have a section on natural fruit sugars per se Maxine, but they all have their own individual entries.
Darrell
11th July 2015
I’d like to see a section on how some sweets fall in and out of fashion through the decades, eg gobstoppers, butterscotch, humbugs from the 50s, sweet tobacco and sweet cigarettes from the 60s, space dust in the 70s, etc Could be interesting reading :o)
Choclette
11th July 2015
Most of them get a mention somewhere in the book Darrell, but I suspect not all together as you describe.
Sara JaneG
11th July 2015
Some lovely sugared almonds in lots of different colours, perfect little pick me ups
Kate | The Veg Space
11th July 2015
What a beautiful book cover! Sounds fascinating. Would most like to see anything about caramel which I absolutely love!
Choclette
11th July 2015
It’s a fabulous book Kate AND their is an entry for caramel 🙂
Iain
11th July 2015
This book looks like it would great read on its own!
Janice
11th July 2015
oh my goodness how off putting reading about diabetes and dental caries arrrrgh. Doubt if it will put me off the sweet stuff now though. 😉
Choclette
12th July 2015
No, it’s not managed to put me off yet Janice. The joy of this type of book, is that you read the bits you want to 🙂
Becca @ Amuse Your Bouche
11th July 2015
Ooh anything about chocolate would be good! Looks like an interesting read 🙂
Choclette
12th July 2015
There is absolutely loads about chocolate Becca – phew 😉
Miss Tracy Hanson
11th July 2015
Would like to see alternatives to sugar that’s natural and good for food allergies too. 🙂 Even better would be “diabetic” friendly as Dad seems to be missing out on lovely treats because he doesn’t want to be ill.
Choclette
12th July 2015
There are lots of sugar alternatives listed Tracy with plenty of information about them.
olivia a.
11th July 2015
Wow what a lovely book, would like to have it in my collection!
Choclette
12th July 2015
It’s a fabulous book Olivia, so much better than I was originally expecting.
Tracy K Nixon
12th July 2015
I love these sorts of books that you can just dip into and you learn something new almost everytime! I would love to see an analysis of why sweets are so appealing to us from such a very young age! I remember getting so excited about picking up at 10p tuck shop bag on the way to school and I loved watching Charlie and The Chocolate Factory and reading Hansel an Gretel because I love the thought of a witches house being made of gingerbread and cake! The exciting thought of swimming in a pool of hot chocolate is still in my head!
Choclette
12th July 2015
Ah, now you’ve got me dreaming about a pool of chocolate Tracy – what a thought!
leanne weir
12th July 2015
i think i would like some assistance on the different sugars out there and their interchangeability in recipes
Simon C
12th July 2015
I would like to see an entry about the various calorie-free sweeteners – saccharine, aspartamine, stevia, etc. With some background on their history, their advantages and disadvantages, and how they differ from each other and from sugar.
Choclette
12th July 2015
They each get their own entry Simon, but I don’t think there is a comparison between them and that would be useful.
Penni
12th July 2015
Is there anything about why some flavours are more likely to bring a strong reaction from people? (I’m thinking liquorice, which people tend to love or hate.)
Choclette
12th July 2015
There is certainly a section on liquorice, but yes your suggestion is a good one Penni.
Ruth Harwood
12th July 2015
Some interesting myth-busters might be nice
Choclette
12th July 2015
Ah yes, I like that idea Ruth. I’m sure if you read it all, you’d find plenty, but it might be nice to have a section on it.
Sarah Cooper
12th July 2015
I would love a section on nostalgic sweets.
Sarah-Jane Laycock
12th July 2015
I would love to see a list of all the exclusive sweet shops and chocolatiers with links to their website for both browsing and education purposes you understand! x
Choclette
12th July 2015
Well there is a list of high end pastry shops from around the world Sarah, so you’ve sort of got your wish.
Paula Readings
12th July 2015
It must be easy to follow & a ‘If it looks like this, then this has gone wrong section!’
Sarah Griffiths
12th July 2015
Tips on how to fix things when they go a bit skewy!
the caked crusader
12th July 2015
Looks like my kinda book!
Choclette
12th July 2015
Haha yes CC, it’s definitely for the sweet toothed amongst us, although I reckon most people would get something out of it.
Fiona @ London-Unattached
12th July 2015
What a beautiful cover! I do like this kind of food book – I remember Larousse from when I was about eight! More inspiring than a recipe book sometimes!
Choclette
13th July 2015
Yes Fiona, very like Larousse. There is so much information, but as it all comes in bite size bits, it’s easy to get your head around – or is that just me?
Judith Allen
13th July 2015
I would look up to see if tablet is in, and see if it I agree with it all. Love my gran’s tablet. Mind you, she’s 99 now, so doesn’t haven the same energy for cooking.
Lucy
13th July 2015
Ooh it looks very interesting! You say science is covered in it: I’d love to see a section explaining the science behind how some of the best sweet things are made. For example, why are some processes, like fudge-making and tempering chocolate, so sensitive to just the right temperature?
Choclette
13th July 2015
I think you’ll find some of that is covered Lucy 🙂
Kath
14th July 2015
This looks like a fascinating read Choc. I love books like this, that you can just dip in and out of and learn something new every time.
Choclette
14th July 2015
It’s just that sort of book Kath – I keep having to rest it off CT!
Kathleen Bywaters
14th July 2015
coconut ice, I loved having that when I was growing up!
Janie
15th July 2015
What a fascinating read! I’m not going to enter as I have recently culled my cookbooks bookcase (yes, I had an entire floor to ceiling bookcase for them all!), but it’s a lovely giveaway that I shall go and share 🙂
Janie x
Choclette
15th July 2015
Goodness Janie. I hope you’ve culled it to make room for more. But I know what you mean, most of mine are piled up on the floor as I’ve nowhere to put them. This one is worth making the room for though as it’s not actually a cookbook.
Glamorous Glutton
15th July 2015
What a fascinating book. I love a bit of factual background to my food. GG
Choclette
16th July 2015
Plenty of facts in this book GG, I’ve already learnt a lot.
Megan Kinsey
16th July 2015
I’d like to see some tips on what you can substitute for sugar in certain recipes without losing taste or consistency
Judith Allen
16th July 2015
(thought I’d posted already, but can’t see it) I love tablet, so I wonder if tablet has its own entry? Or is it mentioned in fudge maybe? My Gran (now 99) made great tablet.
Mark Palmer
18th July 2015
I would love to see how fancy pastry like puff and choux were invented
Ashleigh Allan
23rd July 2015
I would like to see one on retro sweets!
Felicity Smith
23rd July 2015
This looks like a fabulous Christmas gift. It would cheer up even the saddest of winter days. Unfortunately I think I would want to keep it and would have to buy another :):)
Choclette
23rd July 2015
I think you’re right Felicity, it would be a hard book to give away.
laura stewart
30th July 2015
i’d like to see a pastry section xx
Emma Ellams
30th July 2015
Crumbles and cheesecakes, because they are both delicious for my sweet tooth!
Rich Tyler
30th July 2015
naughty chocolate cookies & brownies with yummy fruits inside
Rachel Butterworth
31st July 2015
Chocolate, any entry that mentions chocolate is perfect for me.
Choclette
1st August 2015
In that case Rachel, there are many happy hours to be spent on my blog 😉
Suzie Wilkins
1st August 2015
It looks like a wonderful book. I enjoy baking and it would help me to ‘get to know’ so many of my ingredients.
esme mccrubb
2nd August 2015
WHAT A FANTASTIC IDEA – I LOVE IT I DONT THINK IT NEEDS ANYTHING ADDED AT ALL
Solange
3rd August 2015
I would like to see one on retro sweets too
Jessica Powell
3rd August 2015
Awesome, I’d like to see change over time in our favourite desserts (have they become sweeter, other ingredient changes, etc).
Minnie15
6th August 2015
Anything with honey and lemon – my favourite combination plus the health benefits weigh out the feelings of guilt 😉 x
Kirsty Woods
7th August 2015
I love cooking and would love this book, fingers crossed
ChrisM Baker
7th August 2015
Looks like a lovely book to drool over
teresa sheldon
7th August 2015
Looks a great book with great recipes some of my childhood favourites
Debbie Nichols
7th August 2015
I would like to see a section on advertisements for sweets through the years – to see how they enticed buyers and how it has changed
Laura Nice
8th August 2015
possibly some chocolate work on cakes 🙂
Louise Lumsden
8th August 2015
I’d love read the whole book it looks so interesting &I’d really like to know more about stevia ,but you say the section on this is short which is slightly disappointing
Choclette
8th August 2015
It’s got about 4 paragraphs on stevia Louise, so there is some information, it’s just not several pages.
liz ferguson
9th August 2015
Some new, unusual creations involving everyday flavours like sweet baked beans xx
christine westlake
9th August 2015
easy quick sweets for children to make
Pam Francis Gregory
9th August 2015
How to make low calorie versions of my favourites (without losing the lovely taste of course!)
Karen Gray
9th August 2015
This looks like such a lovely book and just up my street. I don’t get a lot of time to read so I like to have a stack of books on my coffee table that I can dip in to when I have a sneaky five minutes. Entered with thanks.
Choclette
10th August 2015
Thanks Karen, it sounds as though this would fit your bill perfectly 🙂
katie w
9th August 2015
nice tasty things with reduced or no sugar apart from natural sources such as fruit. I am trying to cut down my sugar intake.
MichelleD
9th August 2015
I’d like to find out about sweets and puddings that are local to me, I enjoy finding out about my local history (as well as eating cake)!
paul wheatley
10th August 2015
paul
lynn neal
10th August 2015
This book looks like it is a wonderful collection of sweet information but I am sure it would make the tummy rumble just reading about all that deliciousness!
Barbara Handley
10th August 2015
I would like to see honest appraisals of artificial sweeteners such as aspartame.
liatia
10th August 2015
I’m interested in how the sweets were discovered/invented!
Janet T
10th August 2015
I’d like to see the origins of jam and maybe chutney I don’t know if that counted they have alot of sugar in chutney.
Hannah Igoe
10th August 2015
Rhubarb and custard sweets would be fun and in the old sweetshop style!
Sarah A L
10th August 2015
I’d like to see info about sugar controversy and the studies for and against it’s consumption.
Sheri Darby
10th August 2015
Easy home made sweets
Diana
10th August 2015
Anything about caramel 🙂
Emma
10th August 2015
A section on how to make healthy treats
elle
10th August 2015
coconut ice as it is my fave and looks so pretty
Victoria Prince
11th August 2015
Oh wow, a whole encyclopedia on sugar and sweets! I’d like to know a lot more about natural sugars in fruit and whether it is good/bad for us, how much we can eat and how it compares to other sugar sources
Choclette
11th August 2015
Sadly, the book doesn’t quite go this far Victoria, but I’m with you on rather wishing it did.
victoria thurgood
11th August 2015
wow with 600 entries i really don’t know what else could be added but like cooking with fruit so any ideas would help
CAROL PATRICK
11th August 2015
I am fascinated to learn about the history of sweet treats offered at funfairs and seaside attractions, even before Victorian times. Candy floss, sticks of rock with names written inside, brandy snaps, toffee apples, & those pink & white nougat pieces. Everything so very sweet that children went crazy for.
Stephen Little
11th August 2015
DEFINITELY my sort of book!
LEE HARDY
11th August 2015
I would like to see anything with caramel.
Catherine Gregory
11th August 2015
Article on unrefined sugars like honey, maple syrup etc would be amazing
Heather Tinkler
11th August 2015
I would like to see an article that shows why sugar is good! Yes in small doses but how you can be adventurous with just a little!
Annette
11th August 2015
I love this! I make a lot of sweets but it would be great to have a better understanding of the contents.
Natalie Crossan
11th August 2015
This is definitely my kind of book and a wonderful giveaway too 🙂
Vickie Jackson
11th August 2015
This sounds like my type of book… I’d love to read it all but I’d search first for fructose 🙂
LYNN DIBB
11th August 2015
I have a sweet tooth,so perfect book for me.
Amy Jo McLellan
11th August 2015
I think my Mum would love this book. I think what she’d most like to see included is imagery of things like advertising of sugar and sweets across time.