Sweet Invention

Sweet Invention PDF Author: Michael Krondl
Publisher: Chicago Review Press
ISBN: 1569769540
Category : Cooking
Languages : en
Pages : 426

Book Description
From the sacred fudge served to India's gods to the ephemeral baklava of Istanbul's harems, the towering sugar creations of Renaissance Italy, and the exotically scented macarons of twenty-first century Paris, the world's confectionary arts have not only mirrored social, technological, and political revolutions, they have also, in many ways, been in their vanguard. Sweet Invention: A History of Dessert captures the stories of sweet makers past and present from India, the Middle East, Italy, France, Vienna, and the United States, as author Michael Krondl meets with confectioners around the globe, savoring and exploring the dessert icons of each tradition. Readers will be tantalized by the rich history of each region's unforgettable desserts and tempted to try their own hand at a time-honored recipe. A fascinating and rewarding read for any lover of sugar, butter, and cream, Sweet Invention embraces the pleasures of dessert while unveiling the secular, metaphysical, and even sexual uses that societies have found for it.

Sweet Dreams, Sarah

Sweet Dreams, Sarah PDF Author: Vivian Kirkfield
Publisher:
ISBN: 1939547318
Category : Juvenile Nonfiction
Languages : en
Pages : 19

Book Description
Describes the life of Sarah Goode, who was born a slave and grew up to invent a space-saving foldable bed and became the first African American woman to obtain a patent in the United States.

The Oxford Companion to Sugar and Sweets

The Oxford Companion to Sugar and Sweets PDF Author:
Publisher: Oxford University Press
ISBN: 0199313628
Category : Cooking
Languages : en
Pages : 947

Book Description
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.

Sweet Treats around the World

Sweet Treats around the World PDF Author: Timothy G. Roufs
Publisher: Bloomsbury Publishing USA
ISBN: 1610692217
Category : Cooking
Languages : en
Pages : 658

Book Description
From apple pie to baklava, cannoli to gulab jamun, sweet treats have universal appeal in countries around the world. This encyclopedia provides a comprehensive look at global dessert culture. Few things represent a culture as well as food. Because sweets are universal foods, they are the perfect basis for a comparative study of the intersection of history, geography, social class, religion, politics, and other key aspects of life. With that in mind, this encyclopedia surveys nearly 100 countries, examining their characteristic sweet treats from an anthropological perspective. It offers historical context on what sweets are popular where and why and emphasizes the cross-cultural insights those sweets present. The reference opens with an overview of general trends in desserts and sweet treats. Entries organized by country and region describe cultural attributes of local desserts, how and when sweets are enjoyed, and any ingredients that are iconic. Several popular desserts are discussed within each entry including information on their history, their importance, and regional/cultural variations on preparation. An appendix of recipes provides instructions on how to make many of the dishes, whether for school projects or general entertaining.

PEZ

PEZ PDF Author: Shawn Peterson
Publisher: Arcadia Publishing
ISBN: 1439657785
Category : History
Languages : en
Pages : 261

Book Description
The world’s one-and-only PEZ historian dispenses fun facts on the candy’s evolution from smoking substitute to childhood treat to pop culture collectible. PEZ is an American classic and a staple of many childhood memories. Yet it originated in Austria, where PEZ began in 1927 as compressed peppermint tablets marketed as an alternative to smoking. Upon arrival in the United States in 1952, PEZ quickly took a new direction, adding fruit flavors and three-dimensional character heads to top the dispensers. Now produced in Orange, Connecticut, the iconic PEZ brand is available in over eighty countries, selling more than sixty-five million dispensers annually and inspiring collectors and fans worldwide. Join the world’s first and only official PEZ historian, Shawn Peterson, on a journey of sweet proportions for an inside look at the world’s most cherished interactive candy. Includes photos

Garrett's Gift

Garrett's Gift PDF Author: Karyn Parsons
Publisher:
ISBN: 9780316457262
Category : African American inventors
Languages : en
Pages : 48

Book Description
"The story of Garrett Morgan, an African American inventor, who created the first automatic three-way traffic signal system"--

Hidden Energy

Hidden Energy PDF Author: Jeane Manning
Publisher: FriesenPress
ISBN: 1525549669
Category : Body, Mind & Spirit
Languages : en
Pages : 223

Book Description
FREE THE ENERGY FOR A BETTER WORLD Hidden Energy readies you for humankind’s next leap—tapping into an abundance of truly clean power, the ultimate renewable. Making the leap is more about mindsets and a consciousness shift than technology. Inspired by seeing their connection to nature and the cosmos, scientists and inventors are making breakthroughs. Help decide who benefits—amoral corporations or your family, communities and the environment.

Beat Sugar Addiction Now! for Kids

Beat Sugar Addiction Now! for Kids PDF Author: Jacob Teitelbaum
Publisher: Fair Winds Press (MA)
ISBN: 1592335233
Category : Cooking
Languages : en
Pages : 226

Book Description
The modern American child's diet is awash in sugar—including mainstays such as juice, chocolate milk, sugary cereals, soda, energy drinks, and fast-food burgers and nuggets with added corn syrup and sweeteners, let alone candy and cookies prevalent at school parties and play dates. Beat Sugar Addiction Now! for Kids gives parents a proven 5-step plan for getting and keeping their child off sugar. Bestselling author and noted physician Dr. Jacob Teitelbaum and pediatric nutrition specialist Deborah Kennedy, Ph.D., give parents a toolkit for avoiding the common pitfalls such as guilt and temper tantrums, managing the 5-step process successfully on a day-to-day basis, and getting their child emotionally, as well as physically, unhooked from sugary drinks, breakfast foods, snacks, and desserts, as well as "hidden" sugars in foods. “Dialing down the sugar content of your kids’ diets is very important but may seem daunting. BSAN for Kids fixes that. The book is loaded with guidance both sensible and sound, doled out one very manageable spoonful at a time. BSAN for Kids is where getting the health benefits of less sugar for your kids finally lands in the sweet spot!” —David L. Katz, M.D., M.P.H., F.A.C.P.M., F.A.C.P., Director, Yale University Prevention Research Center and President and Founder, Turn the Tide Foundation, Inc. “Drs. Teitelbaum and Kennedy have finally written the ultimate guide for parents who want to get their kids off sugar. By the time you finish this book, you’ll be an expert on how sugar is directly damaging your child’s health; more importantly, you’ll know how to do something about it! A must-have for any parent who wants the best for their child.”—Jonny Bowden, Ph.D., C.N.S., author of The 150 Healthiest Foods on Earth and the forthcoming The Great Cholesterol Myth

Dessert

Dessert PDF Author: Jeri Quinzio
Publisher: Reaktion Books
ISBN: 1789140250
Category : Cooking
Languages : en
Pages : 270

Book Description
Let’s face it: roast beef and potatoes are all well and good, but for many of us, when it comes to gustatory delight, we’re all about dessert. Whether it’s a homemade strawberry shortcake in summer or a chef’s complex medley of sweets, dessert is the perfect finale to a meal. Most of us have a favorite, even those who seldom indulge. After all, sweet is one of the basic flavors—and one we seem hardwired to love. Yet, as Jeri Quinzio reveals, while everyone has a taste for sweetness, not every culture enjoys a dessert course at the end of the meal. And desserts as we know them—the light sponge cakes of The Great British Baking Show, the ice creams, the steamed plum puddings—are neither as old nor as ubiquitous as many of us believe. Tracing the history of desserts and the way they, and the course itself, have evolved over time, Quinzio begins before dessert was a separate course—when sweets and savories were mixed on the table—and concludes in the present, when homey desserts are enjoying a revival, and as molecular gastronomists are creating desserts an alchemist would envy. An indulgent, mouth-wateringly illustrated read featuring recipes; texts from chefs, writers, and diarists; and extracts (not the vanilla or almond variety) from cookbooks, menus, newspapers, and magazines, Dessert is a delectable happy ending for anyone with a curious mind—and an incorrigible sweet tooth.
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