[Sca-cooks] Sugar in China?

Johnna Holloway johnnae at mac.com
Tue Sep 30 19:20:44 PDT 2008

Early, very early in fact. I actually own the text that covers sugar in 
It was recommended to me by Gene Anderson.
Sugar and Society in China: Peasants, Technology, and the World Market 
(Harvard-Yenching Institute Monograph Series) by
Sucheta Mazumdar. Harvard University Asia Center (October 30, 1998)
I've read the sections on confectionary and pulled sugar, although it's been
a while. I bought the book in 2005 and it's nearly 700 pages.

It so happens that the chapter on sugar from the Cambridge World History 
of Food is available to look at:


Stefan li Rous wrote:
>  IAdamantius mentioned:
> <<< It's commonly used as a pastry filling today, like marzipan, but it's
> 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 its progression 
> from southeast Asia to Europe.
> When did the Chinese start refining and using sugar?
> Thanks,
>     Stefan 

More information about the Sca-cooks mailing list