Sugar was known to man since ancient times.A taste of honey, ripe berries and fruits, people have long looked for ways to highlight the sweet substance from plants to sweeten other foods.The Chinese have made sugar from sorghum, in Egypt, it was extracted from the beans, Bengal - wood Arengo, in countries of the Indian subcontinent - from palm juice in Canada - from maples, Poland - from birch, Lithuania - from the roots of parsnip in Belarus- parsley.
And the Indians have found a way to get cane sugar - the same one that still sweetens the life of a good half of the world: they collected sugar cane juice and boiled it down to the formation of white crystals.When the soldiers of Alexander the Great entered the Indian soil, they note among the countless miracles drew unknown white solid sweet taste, which was called in Sanskrit "Sarkar" - that was the sugar cane.It is thanks to campaigns of Alexander the Sanskrit word sarkara it became known all over the world.Variants of the word preserved in all major European languages: sukkar - in Arabic, seker - Turkish, saccharum - Latin, zucchero - in Italian, sugar - in English, sucre - in French, zucker - Germannot to mention the Russian "sugar."
cane sugar for a long time remained a luxury item, affordable only to the chosen.In most countries, ordinary citizens, not to mention the peasants, the old content with honey.The solution was found in 1747 by the German chemist Andreas Zigismundom Margrave, he singled out the sweet substance of the beet root crops, and then comparing it with sucrose, I came to the conclusion that they are identical.Since then, the sugar beets and sugar cane have become competitors.The refined (purified) as they are interchangeable;in unrefined cane edible and sugar beet - is unpleasant to the taste.
any temptation chef is well known that sugar - not just a sweetener, it is also a wonderful spice.In the French cookbook early XVII century recipe is trout in wine with herbs and mace, which is sprinkled with sugar before serving.Just served and a leg of lamb stuffed with cloves, nutmeg, cumin and dried fruit.This tradition has taken root in the Russian kitchen, where sugar is still used not only in the confectionery industry - as a spice it is indispensable in soup, hot, salad dressing and even canned foods, such as cucumbers, tomatoes and squash.
Articles Source: gastronom.ru