Re(2): SC - butter

[Michael F. Gunter]

> "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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