Uncategorized
Sugar part one: A bitter history
Published
6 years agoon
Posted By
Outlaw PartnersBy Scott Mechura EBS Food Columnist
Propagated on six continents as well as the subcontinent, sugar is produced at just shy of 179 million metric tons globally. It is an ingredient we probably take as much for granted as salt and pepper, but it’s as much a part of our lives as the water we drink and the air we breathe.
But what many of us don’t realize is, its sweetness comes with a very sour history.
Sugarcane was first domesticated in New Guinea around 6,000 B.C. At first, many cultures simply boiled it down to extract its sweet nectar, or simply chewed on the stalk for a sweet treat. And while dates are uncertain, it was northern India that first perfected the production of the grass into a white granule.
And it was this granular form that caused its growth and consumption to move west into the Middle East, where it was referred to by Persian traders as the “glorious reed that produces honey without bees.” Soon after, the British began referring to it as “white gold.”
Entire communities were established solely around the cultivation and production of sugar, so much so that Christopher Columbus deemed it a worthy enough crop to bring with him in his exploration of the New World. Once widely planted in the Caribbean, it was soon discovered that, unlike most uprooted crops throughout history, sugarcane actually grew more prolifically there than in its native land. This had a profound effect on the western world’s legacy as we know it today.
Some historians say, “cod built America,” asserting it was the commercial fishing and production of cod that afforded us the financial independence to break free from Europe. But while cod began building America, Europe and sugar were unwittingly the financial architects.
While the American South was enlisting the practice of slavery primarily for the cotton industry, the growth and production of sugarcane was also a driving force behind this labor practice for the majority of the New World. By the turn of the 19th century, sugar had become so valuable that the life of one slave was considered equal to a paltry teaspoon of sugar.
Unlike America, where plantation owners and families generally had a slave-to-owner ratio they were comfortable with, many British sugarcane plantation owners felt dangerously outnumbered by their slaves and paid for protection from British soldiers. This thinned Britain’s troops throughout the New World to the point that some historians argue that we acquired our original 13 colonies solely because too many of their troops were already occupied protecting their sugar islands in the Caribbean. Additionally, many historians also believe that many battles in and around Revolutionary War time would have had different outcomes for these same reasons.
As Americans, we owe much of our freedoms to the commodity of sugar. It’s a part of our everyday lives and diet. And while it is true it has had negative effects on our bodies, both internally and externally, perhaps that is still a small price to pay for today’s independence.
This is the first in a series of the exploration of sugar. In the coming weeks, I’ll take you through the history of sugar, its effects on society, how it is made, and its affects on the human body.
Scott Mechura has spent a life in the hospitality industry. He is a former certified beer judge and currently the Executive Chef at Buck’s T-4 Lodge in Big Sky.
The Outlaw Partners is a creative marketing, media and events company based in Big Sky, Montana.
Upcoming Events
april, 2024
Event Type :
All
All
Arts
Education
Music
Other
Sports
Event Details
Saturday, March 23rd 6:00-8:00pm We will combine the heart-opening powers of cacao with the transcendental powers of breathwork and sound. Together, these practices will give us the opportunity for a deep
more
Event Details
Saturday, March 23rd 6:00-8:00pm
Time
March 23 (Saturday) 6:00 pm - April 23 (Tuesday) 8:00 pm
Location
Santosha Wellness Center
169 Snowy Mountain Circle
Event Details
We all are familiar with using a limited palette, but do you use one? Do you know how to use a
more
Event Details
We all are familiar with using a limited palette, but do you use one? Do you know how to use a limited palette to create different color combinations? Are you tired of carrying around 15-20 different tubes when you paint plein air? Have you ever wanted to create a certain “mood” in a painting but failed? Do you create a lot of mud? Do you struggle to achieve color harmony? All these problems are addressed in John’s workbook in clear and concise language!
Based on the bestselling “Limited Palatte, Unlimited Color” workbook written by John Pototschnik, the workshop is run by Maggie Shane and Annie McCoy, accomplished landscape (acrylic) and plein air (oil) artists,exhibitors at the Big Sky Artists’ Studio & Gallery and members of the Big Sky Artists Collective.
Each student will receive a copy of “Limited Palette, Unlimited Color” to keep and take home to continue your limited palette journey. We will show you how to use the color wheel and mix your own clean mixtures to successfully create a mood for your paintings.
Each day, we will create a different limited palette color chart and paint a version of a simple landscape using John’s directives. You will then be able to go home and paint more schemes using the book for guidance.
Workshop is open to painters (oil or acrylic) of any level although students must have some basic knowledge of the medium he or she uses. Students will be provided the book ($92 value), color wheel, value scale and canvas papers to complete the daily exercises.
Sundays, April 14, 21 and 28, 2024
Noon until 6PM.
$170.
Time
14 (Sunday) 12:00 pm - 28 (Sunday) 6:00 pm
Event Details
Trivia from 7 to 9 p.m. at The Waypoint in Town Center. Participation is free, food and beverages available.
Event Details
Trivia from 7 to 9 p.m. at The Waypoint in Town Center. Participation is free, food and beverages available.
Time
(Wednesday) 7:00 pm - 9:00 pm
Location
The Waypoint
50 Ousel Falls Rd