Though many of us are familiar with the use of fresh fruits in desserts, flavorings in candy, and other ubiquitous ingredients, a great deal are unusual. They’re unusual in the sense that they’re “not commonly occurring,” or that we believe them to be so. With that, here are five ingredients you might find, but not expect, in your next dessert.
Slang—mocking, sneering, casting a jaundiced eye on the world’s proprieties—is by its nature sour. It finds approval hard, congratulation challenging, and affection almost impossible. Yet even if slang’s oldest meaning of “sugar” is money, and the second oldest a euphemism for the most common term for defecation, slang, for all its skepticism, cannot resist the tempting possibilities of “sweet.”
In May, we celebrated the third annual workshop on food justice at Michigan State University. Few of the people who come to these student-organized events doubt that they are part of a social movement. And yet it is not clear to me that the “social movement” framing is the best way to understand food justice, or indeed many of the issues in the food system that have been raised by Mark Bittman or journalists such as Eric Schlosser, Michael Pollan or Barry Estabrook.
How much do you know about all things sweet? Are you an obsessive “Top-tier Sugar Scholar”? Or are you a dabbling “Sugar Novice”? No matter your level of scholarship, if sweetness and obscure facts are your game, we have just the perfect quiz for you.
On 17 June, the new moon signaled the start of Ramadan (or Ramzan as it’s called throughout South Asia), the ninth month of the Islamic lunar calendar in which observant Muslims abstain from eating, drinking, smoking, and sex during daylight hours. Increased religious devotion sets the tone for the month as Muslims gather for special prayers, acts of charity, and Qur’anic recitations in gratitude and devotion to God.
No matter where in the world you go, pastries are a universal treat. From Turkish baklava to Italian cannolis, French croissants to American cherry pie, these morsels of sweetness are a culinary tradition that knows no borders. Whether you’re boarding an overseas flight or hanging around the neighborhood, we’ve hand-picked several pastry shops from the Oxford Companion to Sugar and Sweets to add to your personal itinerary.
What do Russians poets eat? When does food heritage become international politics? How has sugar been used as medicine? Darra Goldstein, the editor-in-chief to The Oxford Companion to Sugar and Sweets, shares her insights on how a three-year project transformed into the lively compendium of all things sweet. She takes us through the process of what it was like to oversee 265 contributors and over 600 entries, and the journey she took to get where she is today.
Silent-screen star ZaSu Pitts is usually remembered for her extraordinary name, her huge eyes, and her fluttering fingers, but not many know that she also put her nimble fingers to confectionery use, crafting elegant candies that were famous on Hollywood sets.
Have you ever tried vinarterta? How about gugelhupf? Whether these are familiar or completely foreign to you, this list of sweets are a must for everyone with a sweet tooth. All the sweets, cakes, desserts, and treats on this list come from The Oxford Companion to Sugar and Sweets, so give them a go and try one, some, or all!
Incorporating the idea of sweetness in songs is nothing new to the music industry. Ubiquitous terms like “sugar” and “honey” are used in ways of both endearment and condescension, love and disdain. Among the (probably) hundreds of songs about sweets, Aaron Gilbreath, essayist and journalist from Portland, Oregon, curated a list of 50 songs, which is included in The Oxford Companion of Sugar and Sweets.
From its journey to Europe from the New World at the beginning of the sixteenth century to its modern-day iteration as we know it, chocolate climbed its way into the hearts and homes of people all over the world. In its long and fruitful evolution through time, we’ve pulled together a timeline of chocolate’s history from Europeans first encounter with the substance with the Aztecs through the Heirloom Cacao Initiative in 2014.
Does coffee enhance marijuana? A study published recently in the Journal of Neuroscience by neuroscientists from the Integrative Neurobiology Section of the National Institute on Drug Abuse, a branch of the National Institutes of Health, has finally provided a definitive answer: Yes, No, and it depends.
Caffeine is the world’s most commonly abused brain stimulant. Daily caffeine consumption by adolescents (ages 9-17 years) has been rapidly increasing most often in the form of soda, energy drinks, and coffee. A few years ago, a pair of studies documented that caffeine consumption in young adults directly correlated with increased illicit drug use and generally […]
Everyone knows that aerobic exercise is good for the body, but is it always as good for brain? Furthermore, is exercise better than eating lots of chocolate for the aging brain? A recent study published in the journal Nature Neuroscience by a group of scientists from Columbia University and NYU gave a large daily dose […]
Cocoa and chocolate have a long history in Central America but a relatively short history in the rest of the world. For thousands of years tribes and empires in Central America produced cocoa and consumed drinks based on it. It was only when the Spanish arrived in those regions that the rest of the world learned about it. Initially, cocoa production stayed in the original production regions, but with the local population decimated by war and imported diseases, slave labor was imported from Africa.
After a long hiatus, we’re excited to announce the re-launch of The Oxford Comment, a podcast originally created by OUP’s very own Lauren Appelwick and Michelle Rafferty in September 2010. In this month’s episode, Max Sinsheimer, a Trade & Reference Editor at the New York office, chats with a few authors to discuss their work on The Oxford Companion to Sugar and Sweets.