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Darra Goldstein on the history of sugar

The Oxford Companion to Sugar and Sweets

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Sugar. Sweets. These words typically evoke images of playfulness, youth, and energy, but there’s much more to them than that. Sugar has had an important hand in many facets of history, not all of it fun and games (but certainly not all of it dreary, either). Did you know fudge played a huge part in American women’s college education? Or that the sugar refining process is quite dangerous? We asked Darra Goldstein a number of questions on sugar and its history, unearthing the good, the bad, and everything in between.

The Oxford Companion reveals all — the juxtaposition of sweets

The Oxford Companion reveals all — sugar’s dark history

The Oxford Companion reveals all — Marie-Antoine Carême

The Oxford Companion reveals all — history of the American female and fudge

Headline image credit: Sugar by HebiFot. Public domain via Pixabay.

Darra Goldstein is the editor of The Oxford Companion to Sugar and Sweets. She is the Willcox and Harriet Adsit Professor of Russian at Williams College, having earned her Ph.D. in Slavic Languages and Literatures from Stanford University. She combines her love of literature with a passion for food studies, a field she helped pioneer by founding Gastronomica: The Journal of Food and Culture, which has been called a culinary New Yorker for its incorporation of photography, poetry, and art alongside thoughtful articles on all aspects of the foods we eat.

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