The Oxford Companion to Sugar and Sweets (Oxford Companions)

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9780199313396: The Oxford Companion to Sugar and Sweets (Oxford Companions)
Críticas:

Sweets have a special hold on our senses. Whether it's taffy or turnovers, sandesh or sherbet, maple sugar or macarons, our enjoyment of sweets is informed by traditions and memories. This encyclopedia explores sweet things globally and across time, from the honeycombs our ancestors gathered to the crackly nougatine of today's experimental chefs. But its greatest achievement is that, in over 900 intellectually nourishing pages, it never neglects the senses. Like the medieval subtleties that entertained royal diners with elaborate conceits, this book is playful, surprising, and always-captivating. ( Heston Blumenthal)

Reseña del editor:

A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the "science of sweet" is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children's literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar?

The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. In between, readers will learn about numerous sweeteners (as well-known as agave nectar and as obscure as castoreum, or beaver extract), the evolution of the dessert course, the production of chocolate, and the neurological, psychological, and cultural responses to sweetness. The Companion also delves into the darker side of sugar, from its ties to colonialism and slavery to its addictive qualities.

Celebrating sugar while acknowledging its complex history, The Oxford Companion to Sugar and Sweets is the definitive guide to one of humankind's greatest sources of pleasure. Like kids in a candy shop, fans of sugar (and aren't we all?) will enjoy perusing the wondrous variety to be found in this volume.

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Editorial: Oxford University Press
ISBN 10: 0199313393 ISBN 13: 9780199313396
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Descripción Oxford University Press. Hardcover. Estado de conservación: New. 0199313393 BRAND NEW. GIFT QUALITY!. Nº de ref. de la librería 270.X55

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Darra Goldstein, Sidney Mintz, Michael Krondl, Eric Rath, Laura Mason, Geraldine Quinzio, Ursula Heinzelmann
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Descripción OUP USA 2015-06-01, 2015. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-GRD-05185159

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Descripción Oxford University Press, 2015. Estado de conservación: New. The Oxford Companion to Sugar and Sweets is the most ambitious and eclectic reference work of its kind, a sweeping collection of nearly 600 entries on all things sweet, written by 265 expert contributors. Editor(s): Goldstein, Darra; Mintz, Sidney; Krondl, Michael; Mason, Laura; Quinzio, Geraldine; Heinzelmann, Ursula. Series: Oxford Companions. Num Pages: 920 pages, ~100 b&w images, and a color insert. BIC Classification: JFCV; WB. Category: (G) General (US: Trade). Dimension: 268 x 192 x 51. Weight in Grams: 1730. . 2015. 1st Edition. Hardcover. . . . . . Nº de ref. de la librería V9780199313396

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Editorial: Oxford University Press, United Kingdom (2015)
ISBN 10: 0199313393 ISBN 13: 9780199313396
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Descripción Oxford University Press, United Kingdom, 2015. Hardback. Estado de conservación: New. 256 x 180 mm. Language: English . Brand New Book. A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the science of sweet is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children s literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry c. Nº de ref. de la librería AOP9780199313396

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Editorial: Oxford University Press, United Kingdom (2015)
ISBN 10: 0199313393 ISBN 13: 9780199313396
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Descripción Oxford University Press, United Kingdom, 2015. Hardback. Estado de conservación: New. 256 x 180 mm. Language: English . Brand New Book. A sweet tooth is a powerful thing. Babies everywhere seem to smile when tasting sweetness for the first time, a trait inherited, perhaps, from our ancestors who foraged for sweet foods that were generally safer to eat than their bitter counterparts. But the science of sweet is only the beginning of a fascinating story, because it is not basic human need or simple biological impulse that prompts us to decorate elaborate wedding cakes, scoop ice cream into a cone, or drop sugar cubes into coffee. These are matters of culture and aesthetics, of history and society, and we might ask many other questions. Why do sweets feature so prominently in children s literature? When was sugar called a spice? And how did chocolate evolve from an ancient drink to a modern candy bar? The Oxford Companion to Sugar and Sweets explores these questions and more through the collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry c. Nº de ref. de la librería AOP9780199313396

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Descripción Oxford University Press, 2015. HRD. Estado de conservación: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Nº de ref. de la librería FU-9780199313396

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Darra Goldstein (editor), Sidney Mintz (editor), Michael Krondl (editor), Laura Mason (editor), Geraldine Quinzio (editor), Ursula Heinzelmann (editor)
Editorial: OUP USA 2015-06-25, Oxford |New York (2015)
ISBN 10: 0199313393 ISBN 13: 9780199313396
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Descripción OUP USA 2015-06-25, Oxford |New York, 2015. hardback. Estado de conservación: New. Nº de ref. de la librería 9780199313396

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Mintz, Sidney; Michael Krondl , Michael Krondl ; Eric Rath , Eric Rath ; Laura Mason , Laura Mason ; Geraldine Quinzio , Geraldine Quinzio ; Ursula Heinzelmann, Ursula Heinzelmann
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Descripción Oxford University Press. Estado de conservación: New. Brand New. Nº de ref. de la librería 0199313393

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