Sugar was original derived from the French word “ Sukere” (oxford). By understand the power of sugar, as a commodity and industry, in relation with the current modern globalized market, one can better understand the impact this substance has had on both the present and in the past.
I am convinced that sugar is a powerful force that has had a great impact on history. Sugar production has not only caused the physical colonization, its use has caused us to differentiate class identity around it; today we take for granted the presence on sugar around us. Examining both the social and economic aspects of sugar consumption, one is determined to establish that critical changes within the socio-economic framework of society has led to transformations in consumption and integrated sugar with the daily intake of the English as a necessity. By looking at extensive research and fieldwork, we can provide an in-depth historical, social, and economic means of looking at the impact worldwide trade had on national economies to transform social behavior.
The book, “Sugar a Bittersweet History” outlines the history of sugar from ancient to modern times. The author begins by relating that “sugar was introduced initially from the east in the as early 1000 A.D., but a mass market for sugar did not arise in England until about 1800.”(Abbott). Nobility and the wealthy within England consumed sugar in fairly large quantities until the 18th century. At this point in time sugar was considered a luxury for only the wealthiest. Sugar was thought of as a spice that medicinal in nature. Abbott stated that sugar was a "monopoly of a privileged minority".
As the examination of sugar moves through history towards industrialization, more and more production of commodities began, as opposed to importation. The book “Sugar Island slavery In the age of Enlightenment” dedicates most of this area of the book to examine the sugar industry on colonial plantations. Social and political concerns were explored within these chapters. Sugar is noted as being a key influence in the rise of slavery and its social implications. These capitalist structures that also produced a shift within diets, “British consumption of sugar increased by 2500 percent in 150 years" (Stinchcombe). What triggered this dramatic shift in consumption is essential to understanding the history of sugar as an industry. Ultimately, it could be argued that the nobles and wealthy of society retained power, since they were mainly the hierarchy within plantation production of sugar. Supplying sugar became a 'political and economic obligation' (Stinchcombe). Some striking points on the influence of slavery within the context of the development of capitalism, as well as drawing a comparison between the sugar plantations in the Caribbean and the capitalist, industrial factories that developed shortly after.
Sugar as a Substance
“The Root of Taste” explains why sugar is important to most all foods we eat. Natural sugars are within most all plants and fruits (Sheilds). These natural sugars as a chemical makeup are what develops the taste of these foods. The amount of natural sugars in things like root vegetables are what makes them palatable to human taste buds. Root vegetables such as sugar beets have a high concentration of these natural sugars (Shields).
Modern Uses of Sugar
In the article “There’s a Word for it: The Origins of Barbeque” it is explained that sugar is often a key ingredient in many cultural traditions. By exploring the tradition of barbeque in the Southern states, the author shows how sugar and food is used to create a sense of community (Shelton). Often we fail to release that food has a much greater impact on our cultural upbringing than just food as subsidence. These sugar containing foods have become symbolic of their areas of origin.
Sugar is also thought or an “indulgence” or “addiction” to some (“better than”). Sugar is a key ingredient in what we often consider less healthy foods such as cakes, cookies, and syrups. When one mentions sugar these are typically the foods ones think off. The idea of indulgence is part of the appeal of sugar to some. It has also created an almost forbidden allure in society.
The Future of Sugar
The article “Against Meat or at Least 99% of it” takes a look at the changing perspective of health and eating across generations. The author gives a firsthand account of how his own outlooks on food changed as he went from childhood to adulthood. He begins by saying that his childhood was not focused on healthy eating or budget. He states that his grandmother often gave him unhealthy sugar laden foods and didn’t have any qualms doing so (Foer). As his personal story progresses, we see his outlook on food change. He adopts a healthier lifestyle with less sugar and meat in it. Overall this article shows how each generation thinks about food. It seems likely that the demand for sugary products will be in less demand in future, if generations continue to move towards healthier options.
Another use for sugar is explored in the article “Willingness to Pay for Surplus Sugar in the United States”. The article states that sugar as more uses than for just foods. The author explores the idea of changing sugar to ethanol as a fuel source. It states, “The 2008 farm bill contains the sugar-to-ethanol program to sell surplus sugar to ethanol producers and a program that allows bids from sugar processors. The sugar program is required to run at no net cost to taxpayers. Bids for surplus sugar are analyzed under various scenarios. Sugar processors will outbid ethanol producers given current ethanol prices.” (Honglie & Hart) This article is instrumental in exploring alternative uses for sugar.
My Experiences with Sugar
Sugar is an ingredient that is prevalent in many food substances that I consume on a daily basis. I usually look at sugar as an indulgent treat, however upon closer examination of my diet sugars are often in things I may have not expected such as added sugar in bread or natural sugars in fruits and vegetables.
As someone that has family member’s with diabetes, I became more away of the differentiation between natural and processed sugars. While sugars are common place in most foods I better learned to manage them and understand the process of sugar break down in the blood stream.
I am also very interested to learn more about alternatives for sugar. I think the future of our earth could benefit from the uses of natural products like sugars for fuel sources. Sugars are within most natural substances so I think by better understanding sugars we would be able to better understand life and health as a whole.
Works Cited:
Abbott, Elizabeth. Sugar: a bittersweet history. London: Duckworth Overlook, 2009. Print.
"Better Than Sex." - - (1999): -. Print.
English)." Oxford Dictionaries. N.p., n.d. Web. 18 Oct. 2013. <http://www.oxforddictionaries.com/definition/english/sugar?q=sugar>.
Foer, J. "Against Meat at Least 99% of it." Eating Meat - (2009): 110-118. Print.
Graff, Gerald, and Cathy Birkenstein. They say / I say: the moves that matter in academic writing. 2nd ed. New York: W.W. Norton & Co., 2010. Print.
HONGLI, FENG, and CHAD HART. "Willingness To Pay For Surplus Sugar In The United States." Contemporary Economic Policy 28.3 (2010): 429-437. Business Source Complete.
Katz, Solomon H, and William W. Weaver. Encyclopedia of Food and Culture. New York: Scribner, 2003. Internet resource.
Kiple, Kenneth F., and Kriemhild Coneè Ornelas. The Cambridge world history of food; Cambridge, UK: Cambridge University Press, 2000. Print.
Shelton, J. "The Origins of Barbeque." Southern Cultures 13.4 (2007): 138-146. Print.
Shields, D. "The Roots of Taste." Common Place 11.3 (2011): -. Print.
Stinchcombe, Arthur L.. Sugar island slavery in the age of enlightenment: the political economy of the Caribbean world. Princeton, N.J.: Princeton University Press, 1995. Print.
“Thinking Critically about visuals” in the Easy writer: A Pocket reference pages 26 -29. Print.
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