Sweet is complicated, our individual relationships with it shaped as much by childhood memories and clever marketing as the actual sensation of the confection on the tongue. How did organic honey become a luxury while high-fructose corn syrup has been demonized? Why do Americans think of sweets as a guilty pleasure when other cultures just enjoy them? What new sweetener, destined to change the very definition of the word sweet, is being perfected right now in labs around the world?
Chen finds the answers by visiting sensory scientists who study taste buds, horticulturalists who are out to breed the perfect strawberry, and educators who are researching the link between class and obesity. Along the way she sheds new light on a familiar taste by exploring the historical sweetscape through the banquet tables of emperors, the pie safes of American pioneers, the corporate giants that exist to fulfill our every sweet wish, and the desserts that have delighted her throughout the years. This fabulously entertaining story of sweet will change the way you think about your next cookie.
From the Hardcover edition.
- Potter/Ten Speed/Harmony/Rodale
- Clarkson Potter
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Joanne Chen (Author)
JOANNE CHEN is an editor and writer in New York City. Her work has appeared in Fortune Small Business, Life, Vogue, Health, Food & Wine, and the New York Times. Visit her website at www.thetasteofsweet.com.