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"Candy History."
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Fairy floss : the sweet story of cotton candy
Little Lily and her Aunt Mae are told all about the 1904 World's Fair in St. Louis by John Wharton, one of the inventors, and Lily is excited to go see all the other wonderful things the Fair has to offer.
Book
The Candy Prophylactic: Danger, Disease, and Children's Candy Around 1916
Poor sanitation, contaminated milk, errant streetcars, and lack of education were some of the dangers that brought the attention of progressive reformers who supported public hygiene and education, promoted milk stations, created playgrounds as alternatives to the street, and pushed for compulsory schooling. [...] as I will try to show, candy was the point of convergence of a broad array of fears provoked by the spread of infantile paralysis.\\n The dual techniques of quarantine and hygiene, which became familiar as a result of public health campaigns against infectious disease indicated a path for making candy safe for children.
Journal Article
A Journey into the Imaginary of Sicilian Pastry
This article is an anthropological archeology of Sicilian confectionery, from the prehistoric-like assemblage of sesame seeds and honey (giurgiulena) to the extravagantgelato di campagnaand the baroque-rusticcassata.Sweets are analyzed as architectural constructions that rely on newly discovered ingredients and techniques to create edible edifices that amazed the eye as much as the palate. They emerge from their historical and social context and affirm themselves as moments of innovation in the culinary art. On a deeper level, the art ofpasticceribears the marks of an existential quest that constantly redefines man's symbolic relation to the forces and contrasts of life.
Journal Article
STYLE & CULTURE; BOOK REVIEW; 'Sweets' is a nutritious, filling historical grab-bag
[Tim Richardson] excludes cookies, cake, puddings and ice cream: along with intense sweetness, the essence of candy is that you can eat it as a snack between meals. [Candy] is (relatively) hard, with a high concentration of sugar that makes it last indefinitely without spoilage. But as Richardson repeatedly remarks in \"Sweets,\" his international candy-seeking odyssey, candy is even more irresistible when it's freshly made. Richardson concedes sugar may cause tooth decay, but so can starch, which converts to sugar in the mouth. He would remind us that fats are the culprits for heart disease and obesity, which means (alas for chocoholics!) that chocolates (which contain fat as well as sugar) are the more dangerous sort of candy. Yet, as Richardson also shows, chocolate has nutritional value, not to mention the rich complexity and nuances of its flavor and texture (its more than 1,200 chemical components make it a more complicated taste experience than wine). Perhaps an even more appealing gastronomical \"home\" for Richardson might have been India, the civilization that first invented sweets: milk-based confections featuring countless combinations of honey, sugar, syrup, rosewater, nuts, grains, flours, spices. Curiously, while Indians were concocting one milky- sweet-spicy delight after another, the other great and ancient civilization to their north, China, exhibited very little interest in sweets (or in milk products, for that matter). To this day, Richardson informs us, Chinese \"sweets,\" such as they are, taste unpalatably sour to most outsiders.
Newspaper Article
Sweet tooth leads to candy book ; Ever wonder about the history of chocolate, chewing gum, or other confections? One British author shares what he knows about this sweetly enticing topic
[Tim Richardson]'s book explains how fruit chews and licorice, chocolate and gummy bears came to be - sometimes in extraordinary detail. It's best read with a candy bar or at least a Tic Tac nearby. Peel the fruit in large strips, using only the zest and white peel. If the white is very thick, trim it down a little. Put the peel in a pan, cover with cold water, and simmer for 30 minutes. Drain, cover with cold water, and simmer until tender. Drain and cut the peel into small strips, about 1/4-inch wide and 2 inches long. Oil a rectangular (jelly-roll) pan. Put the butter and sugar in a 3- to 4-quart heavy pot and place over moderate heat, stirring as the sugar dissolves and the mixture comes to a boil. Wash down the sides of the pot with a pastry brush dipped in cold water. Boil slowly over moderate heat until it reaches the hard-crack stage (290 degrees F.), stirring gently and touching the pan's sides only if mixture starts to scorch.
Newspaper Article
The National Federation of Labor Youth and the Candy Bar Kids
Thousands of children and youth across the country took to the streets for two weeks in spring 1947 to protest a three-cent increase in the price of chocolate bars. The protest initially generated enthusiastic press coverage and had widespread popular support, but when the National Federation of Labor Youth (nfly), the Communist Party’s youth organization, announced its support, anti-communists in the press and the community red-baited the protesters. The campaign quickly lost momentum, which anti-communists attributed to the presence of Communists but was more likely due to their own red-baiting attacks in the press. Some of these protests were spontaneous reactions to a 40 per cent increase in the price of candy bars, while others were led or inspired by nfly. Either way, the countrywide mobilization of thousands of children and youth marks a turning point in the history of Canada’s left. Erupting in tandem with a nationwide strike of industrial workers and protests of activist consumers demanding greater economic security and a more responsive state, the children’s chocolate bar protest provides a window on this critical moment in the class struggle. The attacks on this popular protest at the moment that the long run of community-based militancy was about to be demonized, delegitimated, and silenced by red-baiting marks a significant milestone in Canada’s Cold War. In addition to adding the youngsters’ challenge to capital and the state to the history of the popular left, the event contributes to the growing literature on children and youth engaged in political protest, while their creative protest strategies offer a youthful dimension to the study of performance activism.
Journal Article
The Development of a New Analytical Model for the Identification of Saccharide Binders in Paint Samples
This paper describes a method for reliably identifying saccharide materials in paintings. Since the 3(rd) millennium B.C., polysaccharide materials such as plant gums, sugar, flour, and honey were used as binding media and sizing agents in paintings, illuminated manuscripts, and polychrome objects. Although it has been reported that plant gums have a stable composition, their identification in paint samples is often doubtful and rarely discussed. Our research was carried out independently at two different laboratories: the Getty Conservation Institute in Los Angeles, USA (GCI) and the Department of Chemistry and Industrial Chemistry of the University of Pisa, Italy (DCCI). It was shown in a previous stage of this research that the two methods give highly comparable data when analysing both reference paint samples and paint layers from art objects, thus the combined data was used to build a large database. In this study, the simultaneous presence of proteinaceous binders and pigments in fresh and artificially aged paint replicas was investigated, and it highlighted how these can affect the sugar profile of arabic, tragacanth, and fruit tree gums. The environmental contamination due to sugars from various plant tissues is also discussed. The results allowed the development of a new model for the reliable identification of saccharide binders in paintings based on the evaluation of markers that are stable to ageing and unaffected by pigments. This new model was applied to the sugar profiles obtained from the analysis of a large number of samples from murals, easel paintings, manuscripts, and polychrome objects from different geographical areas and dating from the 13(th) century BC to the 20(th) century AD, thus demonstrating its reliability.
Journal Article