The Oxford Companion to Sugar and Sweets

Edited by Darra Goldstein, Willcox B. and Harriet M. Adsit Professor of Russian. This comprehensive reference contains entries on all aspects of sweetness, including chemical, technical, social, cultural, and linguistic. These topics are explored through the collective knowledge of 265 contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs.