Salt and Sugar: Industrial is Best
Pre-industrial sugar as tantamount to cannibalism. Barbarities in the West Indies by James Gillray. Reproduced in Mike Rendell’s blog, Georgian Gentlemen.
It’s always a pleasure to be interviewed, particularly by someone like Jeremy Cherfas, who has a very nifty and intelligent podcast called Eat This.
After I posted on Salt, Sugar and Fossil Fuels, he invited me to chat about why I thought industrial salt and sugar were a great step forward.
We never got on to the third plank of my argument, namely that industrial salt and sugar were actually better for most culinary purposes. And I don’t think I convinced Jeremy that the abundance created by industrial salt and sugar was a good thing. So I’ll have to work on that (oh, and on too many ums in my replies too).
Anyway, thanks, Jeremy.
- Sleuthing Foreign Ingredients in a Colombian Supermarket
- Of Cowboys and Indians and Nineteenth-Century America
That you for your attempt to contramand the eating effete.
To be honest, you did mention that white sugar was best for cakes and baking, but I had to cut that out. And don’t worry about the ums; everyone hears their own with acuity.
Thanks for being such a good guest.
Impossible to include everything. And thanks again for asking me.