On food and cooking the science and lore of the kitchen ( PDFDrive ) 1243
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ofthissugarintakecomesnotfromcandies
andconfections,butfromsoftdrinks.
Significantamountsofsugaralsofindtheir
wayintomostprocessedfoods,including
manysavorysauces,dressings,meats,and
bakedgoods.Thetotalsugarcontentin
processedfoodsisoftenunclearfromthe
ingredientslist,wheredifferentsugarscanbe
listedseparatelyassucrose,dextrose,
levulose,fructose,cornsyrup,high-fructose
cornsyrup,etc.
FoodWords:Caramel
Our word for browned sugar may come
from its resemblance in color to straw.
CaramelfirstappearsinFrenchinthe17th
century as a borrowing via Spanish from
the Portuguesecaramel,whichmeantboth
the elongated sugar loaf and “icicle,”
perhaps because they shared a similar
shape and sparkly appearance. The
Portuguese in turn seems to derive from
the Latincalamus, meaning “reed.” The
Gr e e kkalamos meant “straw,” and the
originalIndo-Europeanrootmeant“grass.”
The Italiancalamari,“squid,”comesfrom
the same root! Perhaps the common
element is the brown color of dry grass,
partly refined sugar, cooked sugar syrup,
andcamouflagingsquidskin.
SugarsandToothDecayIthasbeencommon
knowledgeforthousandsofyearsthatsweet
foodsencouragetoothdecay.IntheGreek
bookofProblemsattributedtoAristotle,the
questionisasked,“Whydofigs,whichare
softandsweet,destroytheteeth?”Nearly
2,000yearslater,assugarcanewasbeing
establishedintheWestIndies,aGerman
visitortotheEnglishcourtnamedPaul
HentznerdescribedQueenElizabethIasshe
appearedin1598:
NextcametheQueen,intheSixty-fifth
YearofherAge,asweweretold,very
