[Sca-cooks] Re: Blown Sugar is Chinese Apparently

[Phil Troy / G. Tacitus Adamantius]

On Oct 27, 2005, at 3:20 AM, Volker Bach wrote:

> As an aside, economic historians have estabnlished that until the 18th
> century, per-capita sugar consumption in both China and India was  
> higher than
> in Europe. That may or may not reflect a long-standing tradition,  
> but it
> shows that sugar could be sourced regionally in quantity.
>
> Giano

Well, then there's the sort of anecdotal evidence stating that for  
centuries, cane sugar has been the primary fermentable in India, as  
opposed to the grapes/apples, malt or honey of Europe. As far as I  
can tell, there are probably few instances of cultures whose primary  
booze outlet doesn't center around the most abundant/readily  
available/cheapest sugar source.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

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