[Sca-cooks] Sugar in China?
Huette von Ahrens
ahrenshav at yahoo.com
Tue Sep 30 19:20:16 PDT 2008
The methods of growing sugarcane and processing sugar were technologies transferred to China from India in the 7th century, during the reign of Harsha (r. 606–647) over North India and the reign of Emperor Taizong (r. 626–649) over Tang China. Two sugar makers summoned from leaders of Mahabodhi Temple traveled alongside a delegation of Buddhist monks to China, where they successfully taught the Chinese how to grow sugarcane and produce sugar.
--- On Tue, 9/30/08, Stefan li Rous <StefanliRous at austin.rr.com> wrote:
> From: Stefan li Rous <StefanliRous at austin.rr.com>
> Subject: [Sca-cooks] Sugar in China?
> To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at Ansteorra.org>
> Date: Tuesday, September 30, 2008, 7:07 PM
> IAdamantius mentioned:
> <<< It's commonly used as a pastry filling
> today, like marzipan, but
> also sweetened. I'm not sure if the product referred to
> in ASftQ is
> freshly made, or preserved with salt and/or sugar.
> Which made me wonder about something.
> We've talked about sugar and sugar refining before and
> progression from southeast Asia to Europe.
> When did the Chinese start refining and using sugar?
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of
> Mark S. Harris Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:
> http://www.florilegium.org ****
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