Susan Benjamin traces people's changing palate over the centuries as roots, barks, and even bugs were savored as treats. These include a deposed Mexican president who ignited the modern chewing gum industry, the Native Americans who created pemmican, an important food, by mixing fruit with dried meat, and the little-known son of a slave woman who invented the sugar-processing machine still in use today. Along the way, the reader is treated to an assortment of entertaining facts and colorful characters. The author, a food historian and candy expert, tells the whole story - from the harvesting of the marshmallow plant in ancient Egypt to the mass-produced candy innovations of the twentieth century. As this book shows, candy has a remarkable history, most of it sweet, some of it bitter. Object Details author Benjamin, Susan 1957- Contents Lois and Howie, Dan and me - Sweet at the start - Sugar from fruit and fruit from fruit - Roots, bark, and beans - All the food in the world - Then cometh the sugarcane - A bad case of sugar blues - An arsenal of sugar - A gift from the gods - Chocolate over water - The mystery of the marvelous Wilbur Buds - Candy bar blitz - Candy for fun and flavor - Just a spoonful of what? - The great American candy store - The penny candy explosion - The history of an American-made passion - Still wrapped in bag and basket - Candy bowls and ice cream trucks Summary "There's more to candy than its sugary taste. Eliot Elisofon Photographic Archives, African Art.
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