Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sugar and terroir?


Recommended Posts

Article in The Guardian

 

Quote

A sugar’s texture and taste can be as individual as coffee beans from a corner of Ethiopia or wine grapes grown on a chilly slope in the Pacific north-west.

---

Brown sugar from Okinawa in Japan is a favorite of pastry chef Salvatore Martone of Le Jardinier in New York. He said: “Okinawa brown sugar (kokuto) is produced on eight remote Japanese islands. Each island produces sugar that has a slightly different taste. The sugar is sold in small irregular lumps, and the flavor is rich minerally smokiness with an earthy undertone and a hint of bitterness.” He uses it for ice-cream.

 

Burlap & Barrel’s founders want to introduce consumers to sugars connected to a specific place and that have a distinctive flavor born of the environment that produced them. The company’s work expands the market for traceable sugar, focusing on sourcing from communities using traditional processing methods.

 

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

Link to comment
Share on other sites

7 hours ago, Alex said:

Article in The Guardian

 

 

 

I can't speak specifically to their sugar offerings, but Burlap & Barrell has good stuff.  If I recall correctly Burlap & Barrel mountain cumin was featured in a Rancho Gordo bean club shipment.  I'd guess the terroir of the sugar would depend on how refined the sucrose is.

 

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Link to comment
Share on other sites

×
×
  • Create New...