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Sweets: A History Of Temptation

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Sweets: A History Of Temptation

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Paperback / softback

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Sweets: A History Of Temptation by Tim Richardson
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Description

It is a truth universally acknowledged that everyone loves sweets. However keen we might be on fine cheese, vintage wine or acorn-fed Iberian ham, much of the time we'd be happier with a Curly-Wurly. But why do we like sweets so much? Why is there such an enormous variety of types, a whole uncharted gastronomy in itself? And where do they all come from? any of the sweets we recognize today have a lineage going back hundreds of years. Sugar was first transported around the world with the exotic herbs and spices used by medieval apothecaries. By association, the confectioner's art was at first medical in nature and many sweets (such as aniseed balls, which were a medieval cure for indigestion) were originally consumed for reasons of health. ther sweets came in-to being in the worlds of ritual and magic. Chocolate, for example, was mixed with chilli and used as a libation by the Aztecs. It subsequently appeared in other rather more palatable drinks around the world, but not in the solid form we now recognize until about 150 years ago. But the special significance of a gift of chocolate remains . . . hatever their manifold origins, sweets are still a feature of every human society

Author Biography

Tim Richardson is the world's first international confectionary historian. He also writes about gardens, landscape and theatre, and contributes to the Daily Telegraph, Country Life, House and Garden and Wallpaper*. He lives in north London.
Release date NZ
April 1st, 2004
Country of Publication
United Kingdom
Imprint
Bantam Books (Transworld Publishers a division of the Random House Group)
Pages
416
Dimensions
128x198x27
ISBN-13
9780553814460
Product ID
1641081

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