On food and cooking the science and lore of the kitchen ( PDFDrive ) 1270
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FromSugarloaftoSugarCube
Untilthelate19thcentury,sugarwassold
in the conical masses formed by the
draining molds. These masses were called
loaves: hence the name “Sugarloaf” that
has been given to various hills and
mountainsfortheirsupposedresemblance.
In 1872, a onetime grocer’s assistant
named Henry Tate, who had worked his
way to the top of a Liverpool sugar
refinery, was shown an invention that cut
up sugarloaves into small pieces for
household use. Tate patented the device,
went into production, and in a short time
made a fortune with “Tate’s Sugar Cube.”
He became a philanthropist and built the
National Gallery of British Art, better
knownastheTateGallery,whichhefilled
withhisowncollection.
MakingSugar
ImpuritiesinWhiteSugarItturnsoutthat
thetinyfractionofimpuritiesintablesugar
canmakeanoticeabledifferenceinitscolor
andflavor.Makeaconcentratedsyrupfrom
justwaterandsugaranditwillhaveayellow,
sometimeshazycast,thankstolarge
carbohydrateandpigmentmoleculesthat
eithergettrappedbetweensucrosemolecules
astheycrystallize,orremainstucktothe
crystalsurface.Beetsugarinparticular
sometimescarriesearthy,rancidoff-odors.
Wheresugarcanegrowsabovethegroundand
issoperishablethatitisprocessed
immediatelyafterharvest,thebeetgrows
undergroundandmaybestoredforweeksor
