The History of Baking Techniques

By mollyspisak

  • The Exports of Sugar Are at an All Time High

    By 1700, it was reported that Barbados exported 12,000 tons of sugar in “a good year”, while Martinique exported “to some 10,000 tons”, and Jamaica and Suriname, who were later introduced to the sugar trade produced “4,000 tons each”. Countries were able to profit off of this sugar using slaves. Sugar, after this period, is used by the massesThe Brazilian Sugar Cycle of the Seventeenth Century and the Rise of West Indian Competition”. Caribbean Studies, Volume 9, No. 1. (April, 1969).

  • Partial Taxation on Beet Sugar is Removed in French Colonies

    When the French colonies removed partial taxation on sugar beets, the sugar beet industry was reported to face the "manufacturers of cane sugar in the West Indies". her countries, seeing the sugar beet business booming, and witnessing the abolition of slavery everywhere, soon followed suite and attempted to replicate the French commercial techniques. A.E. Beach, O.D. Munn, S.H. Wales, “Beet -Root Cultivation and Sugar”. Scientific American, Vol. 6, No. 20 (May 17, 1862): p. 313.

  • The Publishing of Suomalais-Amerikkalainen perhe-kokkikirja

    In the20th century, due to issues in Europe, people immigrated. This is a Finnish-American family cookbook that has been translated in both Finnish and English. It presents a variety of different cuisine's recipes, such as “French pancakes” and “Chicken Viennese Style”. It is a demonstration of how European immigrants kept their culture and foods alive through cultural integration. Coe, Sophie Dobzhansky. Finnish-American Cookbook. Kaleva, Mich: Suomalais-Am. Kustannusyhtiö, 1905.

  • A Scientific Study Done on the Health Effects of Baking Powder

    Alfred Bird created baking powder in 1840. In an analysis on the ashes of newborn and young children, it was reported that “9 to 13 percent of the ash is attributable to potassium”. These studies demonstrate that people were thinking about what was going into their bodies, as new ingredients were added to the foods that they ate. Harvey W. Wiley, “The Baking Powder Controversy”. Science, Vol. 68, No. 1755 (Aug. 17, 1928): pp. 159-162.