Posts filed under ‘Uncategorized’

Oreos Save the Environment

Oreo cookies are going “Eco.” At least, that’s the way Mondelez is spinning their most recent patent application for a new process to give Oreos their dark chocolately color.

According to a report in Confectionery News, 

“Mondelez has filed a patent for a method to give black cocoa powder its rich color using fewer environmentally damaging chemicals and no iron salts.”

Sounds pretty good, right? But here’s the kicker: this process also evidently results in an even more intensely colored black cocoa. In the patent application, Mondelez suggests the new process will mean Oreos can be made with “significantly less cocoa powder.” Sounds like the “Eco-Oreo” is really a “cheapo Oreo.”

Kind of reminds me of the last time I showered in a hotel. How much better it made me feel to re-use my towel, knowing it would help Marriott save the planet.

September 10, 2013 at 5:35 pm 1 comment

A Glimpse of the Author

With the book in production for an October publication date, the next thing to do is to pick an author photo for the jacket.

This is my first choice–what do you think?

P1040085

Credit: “Head of Candy Research,” Warner Jenkinson ad, 1974.

April 11, 2013 at 10:57 am 2 comments

What’s in Your Easter Basket?

Any special Easter favorites, new or old?

If you want to know what I’m hoping will be in my basket, check out my Easter candy gallery at Saveur.com

http://www.saveur.com/article/Kitchen/The-History-of-Easter-Candy

March 30, 2013 at 4:54 pm 1 comment

Candy: A Century of Panic and Pleasure

image

We have a title! CANDY: A Century of Panic and Pleasure

Coming in October 2013, published by Faber and Faber.

And here’s a description:

Many adults who wouldn’t dream of indulging in a Snickers bar of jelly beans feel fine snacking on sports bars and giving their children fruit snacks. For most Americans, candy is enjoyed guiltily and considered the most unhealthy thing we eat. But why? Candy accounts for only a small portion of the added sugar in the American diet. And at least it’s honest about what it is—a processed food, eaten for pleasure, with no particular nutritional benefit. What should really worry consumers is the fact that today every aisle in the supermarket contains highly manipulated products that have all the qualities of candy. So how did our definitions of food and candy come to be so muddled?

CANDY tells the strange, fascinating story of how candy evolved in America and how it became a scapegoat for all our fears about the changing nature of food. Samira Kawash takes us from the moral crusaders at the turn of the century, who blamed candy for everything from poisoning to alcoholism to sexual depravity to dread diseases; to the reason why the government made candy an essential part of rations during World War I (and how the troops came back craving it like never before); to current worries about hyperactivity, cavities, and obesity.

CANDY is an essential, addictive read for anyone who loves lively cultural history, who cares about food, and who wouldn’t mind feeling a bit better about eating candy.

March 29, 2013 at 3:36 pm 5 comments

Coming soon…”Untitled” candy book

Well, it’s done.  The book is finished, the manuscript is edited, the whole 118,000 words bundled up and sent off to production.

Book? Yes, that’s where I’ve been the past few months, shaping and molding all my candy thoughts into a coherent whole. I’m very happy with the result, an entirely new story about candy in America from about 1880 until today. Some of the themes will be familiar to readers of CandyProfessor, especially ideas about the way candy takes the blame for all kinds of bad things, and our essential ambivalence about candy (“evil, or just misunderstood?”). But what I’m really excited about in the book is the way I can tell a larger story about how the emergence of mass-produced candy changed what we call food, and how so much of what we eat as food today is directly descended from candy.

Alas, you (and I) will have to wait some time to see the actual book. Books, evidently, are like babies.  They take about 9 months, so look for my book at the end of October, 2013. It’s called….

Oh, wait, I don’t know what it’s called. First it was called “The Candy Lure.” Then it was called “In Defense of Candy.” Then it was called “Candy: The Secret History of Food.” And now…I have no idea. There are many masters to please when titling a book: the author, the editorial staff, the marketing people, the sales people…. and while I’m thrilled to be working with an excellent team at Faber and Faber, the fact is that once an author signs the book over, the publisher gets the final word. Lots of smart minds are brainstorming at this very instant to come up with the best title ever; I can’t wait to find out what it will be!

So stay tuned. As soon as I find out what my book is called, I’ll let you know.

January 18, 2013 at 11:22 am 4 comments

Pepperidge Farm: Get a Room!

Pepperidge Farm, purveyor of better-than-average grocery store cookies, is tip-toeing farther into candy territory with a very tasty treat called “Signatures Chocolate Medallion Cookies Milk Chocolate Caramel.” It’s a buttery biscuit, a layer of salty caramel, and a cap of milk chocolate, which is pretty good on its own merits. But this confection is more than just good taste, if you can believe the back of the box:

Savor richness…followed by lightness…and a hidden silky caramel filling. Taste waves of pleasure, building to the Signatures sensation. Then revel in the afterglow of…Chocolateness.

All that, in a little cookie. Enjoy it alone, or with a friend.

November 19, 2012 at 9:45 am 2 comments

“Caramel Comeback” at Gastronomica.org

Check out my piece on the origins and history of American caramels just posted at Gastronomica.org

For generations raised on Kraft cubes, the superiority of a fresh, small-batch caramel is largely unknown. In fact, the mediocrity of the overprocessed caramel helped chocolate bars rise to dominance in the candy aisle.

November 12, 2012 at 6:40 pm Leave a comment

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Candy: A Century of Panic and Pleasure

Welcome to Candy Professor

Candy in American Culture What is it about candy? Here you'll find the forgotten, the strange, the curious, the surprising. Our candy story, one post at a time.

(C) Samira Kawash

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