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Sugar-Plums and Sherbet: The Prehistory of Sweets [Paperback]

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Item description for Sugar-Plums and Sherbet: The Prehistory of Sweets by Laura Mason...

This excellent study of the ingenuity of sugar boiling and the manufacture of those intriguing avatars of childhood happiness: the humbug, the gobstopper, the peardrop and the stick of rock is now published in paperback. As well as a history, it is also a recipe book, with twenty tried and tested methods for sweets ancient and modern. The byways of knowledge that are illuminated make this so rewarding. There have been studies of modern-day sweeties and their immediate antecedents, but this goes further back, to the late Middle Ages. As much as a history of sweets, it is also a study of sugar and its place in our early diet.

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Item Specifications...

Pages   250
Est. Packaging Dimensions:   Length: 0.75" Width: 6" Height: 8.5"
Weight:   0.95 lbs.
Binding  Softcover
Publisher   Prospect Books (UK)
ISBN  1903018285  
ISBN13  9781903018286  

Availability  0 units.

More About Laura Mason

Register your artisan biography and upload your photo! LAURA MASON is an independent scholar who lives in York, England. She writes on aspects of British food culture for various publications.

Laura Mason was born in 1957.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > Baking > Desserts
2Books > Subjects > Cooking, Food & Wine > Gastronomy > History
3Books > Subjects > Cooking, Food & Wine > General
4Books > Subjects > History > World > General

Reviews - What do customers think about Sugar-Plums and Sherbet: The Prehistory of Sweets?

Absolutely Fascinating  Mar 31, 2005
Sugar-Plums and Sherbet is not a quick read, but it's a fascinating one. The author goes into the history, chemistry, and early manufacture of sugar candies in Britain, and even includes a few recipes for unusual treats. This book is full of facts you probably never knew. (For example: Sugar was considered a medicine when it first arrived in Britain. Or: some people boycotted sugar when slave labor was used to produce it.)

Anyone who is interested in food history will love this book.

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