[Sca-cooks] sugar

[Suey]

Stefan wrote:
> . . .the early Polynesians brought sugar cane with them to the
> islands of Hawaii. They did not however process the cane into sugar. So while cane grew
> freely and quite well in the tropical climate there, the sugar processing
> didn't begin until the 19th century. Just because one has the plant available doesn't mean
> that one processes it into the products we do today.
>   
My info is . . . Some historians maintain that it is known to have been 
cultivated in New Guinea in 7000 BC. While others such as Garcia Maceira 
maintains that it originated in Bengala in western India.   It spread to 
India and the Philippines. Around 3,000 BC, the plant was brought to 
Egypt along the trade routes from Asia. There Egyptians developed sugar 
milling techniques still used today like clarification and evaporation. 
The treaty of _Simple Medicines_/ /by Ibn Al-Baytar maintains that this 
product came from India and Arabia. Pliny, Dioscorides and Galan mention 
it. A Hindu document dated 500 AD indicates that Indians were making 
molasses and crystalline balls of sugar by boiling the cane. It was 
cultivated and produced in Persia and at the same time in areas of the 
Southern Mesopotamia and Khuzistan, a province in SW Iran, still noted 
for its sugar cane production. . . .
    You've got a good point Stefan. If my New Guienians can't process 
sugar why did they cultivate it? I do think I remember finding they ate 
it raw off the cane but I have never tried that have any of you? What's 
it like? Why would we want to cultivate sugar cane if we can't process it?
     Joanna many thanks  your citation on processing sugar

http://www.sucrose.com/lcane.html
but am I in 13th century, my sugar is brown not white. Don't understand why you say processing is 17th century, we were doing something with it long before that. What is the difference?
	By the way I have been using only brown sugar of late when I cook as I only prepare 13-15th century dishes. I find it much richer. 
Suey