Re(2): SC - butter
Michael F. Gunter
mfgunter at tddeng00.fnts.com
Tue May 20 12:27:16 PDT 1997
> "Sue Wensel" <swensel at brandegee.lm.com> writes:
> > While honey is a popular SCA-alternate for sugar in recipes, I am
> > beginning to doubt how much it really was used in period recipes.
>
> i sound like i'm beating a dead horse, "In the Domestroi...." nearly
> every recipe which calls for sweetening, specifies honey. Indeed, i
> cannot find a place where sugar is used at all! I cannot
> say if this was the translator's (Carolyn Pouncy) choice, or
> original. I imagine that it would depend on region. I don't know the
> specifics for sugar cane, but it seems as though it is mostly grown in
> humid zone 8 or warmer. (tropical climate)
>
Throughout Markham (my favorite source), he mentions sugar but rarely honey.
> here is what the online encyclopedia has to say about it:
> > It is believed that sugarcane culture began in New Guinea and
> > then gradually spread throughout the South Pacific, Southeast
> > Asia, and India. Thereafter it spread to China and to the
> > ancient Arab world, but sugar remained a scarce luxury in Europe.
> > In the 15th and 16th centuries, however, European explorers and
> > colonizers of the Caribbean and South American regions brought
> > sugarcane cuttings with them, and once planted, the cuttings
> > thrived in the warm, moist climate and productive soil. By the
> > year 1600, sugar production in the subtropical and tropical
> > Americas had become the world's largest and most lucrative
> > industry.
>
I had heard that sugar was brought into Europe by 1100, but my source was not
one I would consider terribly reliable.
> In service,
> flip
>
Derdriu
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