|
2 out of 2 found this helpful: Excellent history of candy (and some pastries/chocolates)
Review: Sweets
 
Tim Richardson is a self-styled "international confectionery historian", and his book proves that he's the genuine article. His interest in and enthusiasm for sweets of all kinds, from all of the great international candy-making traditions is unparalleled, and rubs off on the reader. It would be easy to scoff at the idea of a history of candy, taking it just as lightly as we take candy itself. But Mr. Richardson is very serious about his topic, and has done extensive research; footnotes and references to other works abound. Somehow, however, he manages to keep a light-hearted and easy to follow writing style.
The book's topics span from various types of sugar-sweets to pastries to chocolates to even brief discussions of the chemical and cultural effects of particular sweets. Each topic is compartmentalized well enough to allow for this to be an excellent bathroom reading or just-before-bed book.
If you want to impress your friends with an immense knowledge of sweets (did you know that the solid eating chocolate we all know and love wasn't invented until 1847?), and want to gain that knowledge in as little time and as easily as possible, this is your book. Mr. Richardson has already done all of the hard scholarship for you. "Sweets: A History of Candy" even inspired me to pursue my own original multi-cultural pastry creations.
2006-02-04 16:20 | comment
|
| |
Vote with your mouse:If you find any review helpful, please click the "Yes indeed" button. Besides encouraging review authors, your votes and other people's together decide what reviews show up on Douban's home page, and how reviews are ordered in each book, movie and music album's page.
All "yes" and "no" votes are anonymous.
subscribe to Eric B.'s reviews
feed: rss 2.0
|