Sugar, we are often told, is bad for us. According to recent health advice, adults should restrict their sugar intake to between six and nine teaspoons daily. But what is more upsetting about sugar is ...

Associate Professor Food Process Engineering, Chemical & Environmental Engineering, University of Nottingham A few thousand years ago, sugar was unknown in the western world. Sugarcane, a tall grass ...

BUT AS OUR SAM CARTER FOUND OUT, NOTHING IS SUGAR COATED. YEAH, THAT EXHIBIT NOW OPEN AT THE SPEED MUSEUM, IS CALLED THE BITTER AND THE SWEET, AND IT TAKES A DEEP DIVE INTO THOSE THAT CONSUMED AND ...

Sugar's history is far from sweet. What we now see as a basic pantry staple used to be a rare luxury. For centuries, it was known as "white gold" because of how valuable it was. By the 17th century, ...

Food scholar Darra Goldstein has published numerous books and articles on literature, culture, art, and cuisine. She recently edited The Oxford Companion to Sugar and Sweets, an exhaustive compendium ...

Norbert Rillieux (1806-1894), widely considered to be one of the earliest chemical engineers, revolutionized sugar processing with the invention of the multiple effect evaporator under vacuum.

Before Kollen Park Drive, there was Holland Sugar Company. And before there was a sugar beet industry, there were forests. In 1839, potato grower Lucius Lyon introduced Michigan’s Saginaw Valley to ...

Donica Belisle currently holds an Insight Grant from the Social Sciences and Humanities Research Council of Canada for the project, "Canadian Sugar: A Local and Global History." University of Regina ...

A few thousand years ago, sugar was unknown in the western world. Sugarcane, a tall grass first domesticated in New Guinea around 6000BC, was initially chewed for its sweet juice rather than ...