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Excerpt from On Cane Sugar and the Process of Its Manufacture in Java The sugar cane, which is now cultivated in many varieties in every tropical and semi-tropical country of the world on a larger or smaller scale, came originally, according to De Candolle, from Cochin China or neighbouring lands, from whence it was brought over to China, the islands of the Indian Ocean, India, and afterwards to Arabia. In their wars of conquest, the Arabians introduced the cultivation of the sugar cane successively into Persia, Egypt, Palestine, Syria, along the whole North coast of Africa, into Sicily, and into Spain. The Spaniards transported it, after the expeditions of Columbus, to their empire in the West Indies and America, where the cultivation at once became a very flourishing one. Cook found the sugar cane in a cultivated state in the Polynesian islands, to which it had very probably been brought from Asia. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Proceedings of the Society are included in v. 1-59, 1879-1937.
Vols. for 1871-76, 1913-14 include an extra number, The Christmas bookseller, separately paged and not included in the consecutive numbering of the regular series.
A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times. "Like sugar, Mintz is persuasive, and his detailed history is a real treat." -San Francisco Chronicle
A lighthearted chronicle of how foods have transformed human culture throughout the ages traces the barley- and wheat-driven early civilizations of the near East through the corn and potato industries in America.