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1 Richardson, Tim Sweets: a History of Candy
New York Bloomsbury Publishing 2002 1582342296 / 9781582342290 First US Edition Hardcover Very Good in Very Good dust jacket 
[10], 392 pages, cloth, DJ, very good. First U. S. Edition. From Booklist: "The human palate has always hungered for sweet foods. Richardson reports the lengths to which people have gone to satisfy that compelling craving. Some of history's earliest writings consist of instructions on the collection of honey and associated principles of beekeeping. The Turks invented caramel, but it was first put to use in the harem as a depilatory. Pastilles and gums came into the market originally as media for medicines, their sweetness counteracting medicines' bitterness. The Near East also gave rise to sweet pastries such as baklava, which Istanbul's Janissaries honored annually by carrying trayfuls of the confection in solemn procession. In addition to the stark contrast between Chinese sweets and those from Europe, there are many gradations within Western sweets. Britain's ideal milk chocolate, the Cadbury bar, offers a much smoother texture than does American's longtime favorite Hershey variety, which the English find gritty and harsh. Richardson's research offers so many insights, many counterintuitive, into the vast story of confectionery that it belongs in every food history collection. " 1582342296; 392 pages 
Price: 20.00 USD
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