I love sugar. However, that is not the reason for this blog. I read all sorts of stuff, especially when sailing. Almost every marina has a book place, where voyagers can offload books that they no longer want and pick up new reading material. However, you are at the mercy of other peoples’ tastes.
I picked up a Historical Romance set in the 12th century in Great Britain. In one scene the heroine feeds her horse a lump of sugar. Are you laughing? You understand. Are you wondering what the issue is? Read on.
Today, you can pick up a pound of sugar from sugarcane in the grocery store for less than a bottle of beer. That shows how greatly the world has changed.
Sugar, as we think of it today, is the product of either sugarcane, or the sugar beet. We can ignore the sugar beet for most of history. Why? The 16th-century scientist, Olivier de Serres, discovered a process for preparing sugar syrup from the common red beet. However, since crystallized cane sugar was available and tasted better, beet sugar never caught on. The commercial manufacture of sugar from beets didn’t take hold until the early 1800’s when the British blockaded the French ruled continent. The sugar beet has one advantage. You don’t need a tropical climate to grow it. Even with this advantage, beet sugar only accounts for about 12% of all sugar production today.
So, cane sugar is king, and always (aside from the necessities of war) has been.
Guess where the sugarcane plant came from. No, not the new world. Actually, sugarcane was first grown in New Guinea about 6000 BC. The practice spread to India, and the production of crystalline sugar began about 500 BC. Ancient Sanskrit and Pali texts mention sugar. Arab traders brought sugarcane to Mesopotamia by the 10th century AD.
Crusaders brought sugar home to Europe after their campaigns in the Holy Land, where they encountered caravans carrying “sweet salt.” Crusade chronicler William of Tyre, writing in the late 12th century, described sugar as “a most precious product, very necessary for the use and health of mankind.” The first record of sugar in English is in the late 13th century.
So, before the 13th century in England, sugar was unknown, except for returning Crusaders. Imagine a delicacy that had to be imported from the Holy Land. Do you think you would feed it to a horse?
How expensive was sugar? In the fourteenth century, a pound of sugar would cost as much as thirty-six gallons of ale or a couple of sheep.
Now remember this isn’t the same quality of sugar that we buy in the store today. Early refining methods involved grinding or pounding the cane and then boiling down the juice. The result looked like gravel. The Sanskrit word for “sugar” (sharkara) also means “gravel” or “sand.”
Then Columbus discovered America, and sugar production moved to the new world. Approximately 3,000 sugar mills were built before 1550 in the New World. The Spanish had the gold, but Portugal had Brazil and its sugarcane plantations.
The French and the British followed. For the British sugar formed one side of the triangle trade of New World raw materials, along with European manufactured goods, and African slaves. Sugar (often in the form of molasses) was shipped from the Caribbean to Europe or New England, where it was distilled into rum.
France found its sugarcane islands so valuable that it effectively traded its portion of Canada, famously dubbed “a few acres of snow,” to Britain for their return of Guadeloupe, Martinique and St. Lucia at the end of the Seven Years’ War. (Shush. Don’t tell the Quebeckers.)
Sugar and the European demand for it fueled the plantations. Those needed slaves, so the sweet stuff financed slavery in the Caribbean and South America. New England abolitionists tried to fight sugar from cane with the sugar beet. The “Beet Sugar Society of Philadelphia” was founded in 1836 by those who opposed the slavery on the sugar plantations.
At the same time, sugar began to work its way into every aspect of the cooking of Europe. As the price dropped, sugar changed deserts. It sweetened jams and marmalades. It even sweetened tea.
What we eat and drink today is much different from what people in the actual historical settings had. Sometimes describing an everyday meal can be a trap for the Historical Author.
To see some of my short stories go to www.edwardmcdermott.net