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Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
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On Mon, 02 Feb 2004 11:36:04 -0600, Olivers >
wrote: >We (hosts) serve to ourselves and to guests sweetened >foods/sauces/condiments as part of ancient cultural memory, that we were of >an affluence which allowed us to purchase sweeteners (in a time when sugars >were vastly more expensive/harder to get than today). My theory is that calorie-dense foods (fats and sugars) were the most desirable when simple survival was the goal. Sharing these prizes would be nurturing and hospitable. >Certainly, in the US South, "sweetening" has cultural/societal >implications. Pooor man's cornbread remains sugarless unto this day, Don't think so. Sorghum and cane are common in old-time Southern cooking. >while >most of the current mixes - the cornbreads of even modest affluence - are >so heavily sugared as to be unpalatable. "Sweet" tea, massively pre- >sugared, is a typical restaurant and home manifestation of "moving up" >among the lower and lower middle class venues in which it is most often >available. Unsugared hams are hard to find, and most of the pink loaves >currently purveyed are more sweet than they are "hammy". Regional, not class, preferences. Many Southerners put sugar in a lot of things many Californians don't. Southern iced tea is normally very sweet; it's unsweetened in other regions. Smithfield, VA, the center of much classic ham production, produces mostly salt-cured products, 'though 'honey-cured' items are available. The OP inquired about a "North American" fondness for sugar, which I think is a mistaken impression. *I* wonder about the inclusion of sugar in many dishes in Southern US cooking, But it's mostly, AFAIK, a regional preference. |
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