Sweet Stuff: An American History of Sweeteners from Sugar to Sucralose by Deborah Jean WarnerSweet Stuff: An American History of Sweeteners from Sugar to Sucralose by Deborah Jean Warner

Sweet Stuff: An American History of Sweeteners from Sugar to Sucralose

byDeborah Jean Warner

Hardcover | July 27, 2011

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The average American today consumes some 150 pounds of sugars, plus substantial amounts of artificial sweeteners, each year. How this came to be and how sweeteners have affected key aspects of the American experience is the story of Sweet Stuff. This book is the first detailed history on the subject. The narrative covers the major natural sweeteners, including sugar and molasses from cane, beet sugar, corn syrup, sorghum syrup, honey, and maple, as well as the artificial sweeteners saccharin, cyclamate, aspartame, and sucralose. Sweet Stuff discusses sweeteners in the context of diet, science and technology, business and labor, politics, and popular culture. It looks at the ways that federal and state governments promoted some sweeteners and limited the distribution of others. It examines the times when newer and less costly sweeteners threatened the market dominance of older and more expensive ones. Finally, it explores such complex issues as food purity, food safety, and truth in advertising. Sweet Stuff will appeal to those interested in food culture, American culture, and American history.
Deborah Jean Warner is curator at the National Museum of American History, Smithsonian Institution, Washington, D.C.
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Title:Sweet Stuff: An American History of Sweeteners from Sugar to SucraloseFormat:HardcoverDimensions:304 pages, 9.4 × 6.42 × 0.9 inPublished:July 27, 2011Publisher:Smithsonian Institution PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1935623052

ISBN - 13:9781935623052

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Table of Contents

IntroductionChapter 1. Sugar Refining in New York CityChapter 2. MolassesChapter 3. Cane Sugar in LouisianaChapter 4. Cane Sugar in FloridaChapter 5. Beet Sugar: Profitable and PatrioticChapter 6. Corn, Chemistry, and CapitalismChapter 7. Cane Syrup and Corn SyrupChapter 8.Specialty Sugars: Invert and LiquidChapter 9. The Sorghum Rage of the Gilded AgeChapter 10. Maple Sugar and SyrupChapter 11. HoneyChapter 12. SaccharinChapter 13. CyclamatesChapter 14. Aspartame and SucraloseNotesBibliographyIndex

Editorial Reviews

Warner's clear prose and meticulous research make Sweet Stuff accessible and valuable, particularly for those interested in analytical chemistry, industrial Brooklyn, and environmental history in Florida and Louisiana.