SC - Re: OOP? Candy Bubbles

[Elise Fleming]

Greetings!  The original poster included a line from the "expert" to 
the effect of "Don't try this at home".  I suspect it was because the 
process is a bit more complicated than it seems, plus the possible 
danger of working with melted sugar.  I found, purely by accident at a 
Borders outlet store, _Sugar Work_ (Blown- and Pulled-Sugar Techniques) 
by Peter Boyle.  He shows the equipment needed and the processes used 
for making a variety of things from blown (and pulled) sugar, including 
stemmed glassware, fruits, large and small vases, etc.  The book is 
fascinating and gives one a bit of respect for such fanciful work.

As to "period"?  I _think_ there is evidence for pulled sugar, at 
least, in late period (Italy).  Don't know if blown sugar might have 
been done.  The molten sugar syrup was known (Curye on Inglysch, plus 
the 13th c. Anonymous Andalusian cookbook), and glass blowers existed.  
Did they put the two together?  One would have to do a bit more delving 
into the descriptions of feasts and banquets in Italy.

Alys Katharine
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