On food and cooking the science and lore of the kitchen ( PDFDrive ) 1262
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Whenbeesmakehoney,theyperformtwo
basictasks:theyremoveaverydilutesolution
ofsugarfromplants,andthenevaporateoff
mostofthewater.Whatthebeesevolvedto
doinstinctivelyandwiththeirownmuscles
andenzymes,humanshavelearnedtodowith
thehelpoftoolsandfire.Wemakesyrupsand
sugarsbyextractingdilutejuicesfromplants,
andthenboilingoffmostorallofthewater.
Oftheman-madesweets,treesyrupsand
sugarsaremostlikehoneyinthattheyretain
nearlyalltheoriginalcontentsofthesap,and
arenotrefinedtotheextentthatcaneandbeet
sugarsare.
FoodWords:Honey
Thoughwethinkoftheessenceofhoneyas
sweetness,theEnglishwordarisesfromits
c o l o r .Honey comes from an IndoEuropean root meaning “yellow.” The
Indo-Europeans of course enjoyed honey
and had a name for it. The modern
descendants of that root,melit-, include
molasses, marmalade, mellifluous, and
mousse (via the Latinmulsus, “honeysweet”).
MapleSyrupandSugarLongbefore
Europeansintroducedthehoneybee,the
nativesofNorthAmericahaddevelopedtheir
owndeliciousconcentratedsweets.Several
Indiantribes,notablytheAlgonquins,
Iroquois,andOjibways,hadwell-established
mythsaboutandterminologiesformaple
sugaringbythetimethatEuropeanexplorers
encounteredthem.Thankstoaremarkable
document,wehavesomeideaofhow
ingenioustheywereatextractingand
concentratingthetreesap(seeboxbelow).All
theyneededwasatomahawktocutintothe
tree,awoodchiptokeepthewoundopen,
sheetsofelmbarkforcontainers,andcold
nightstofreezethewaterintopureice
crystalsthatcouldthenberemovedfromthe
evermoreconcentratedsap.
