Sweets

October 14, 2002
The grandson of a toffee maker and the son of a dentist, candy fanatic Richardson considers his book "the first-ever world history of sweets." Although that may be a dubious claim, his work is indeed jam-packed with quirky tidbits concerning Cadbury eggs, candy canes, Caramellos, caramel creams, Charleston Chews, chewing gum, Chewy Mentos, Chupa Chups, chocolate bars, conversation hearts and countless other confections. And while the prospect of an entire book about candy might make any sugar-loving reader feel like, well, a kid in a candy store, Richardson's lengthy account is at times tedious and suffers throughout from too much personal commentary (e.g., a list of his own "top ten sweets" and his idea for a new candy, the bizarre-sounding "ice cream chew"). The London-based journalist skews his study toward European sweets; although he does mention such American classics as M&Ms and Reese's Peanut Butter Cups, he spends a considerable amount of time describing "Rock" ("a stick of peppermint-flavoured candy, coated in a lurid pink colour, with letters running through it"), Y&S and other candy that may be unfamiliar to American readers (the book was originally published in the U.K.). He also offers thought-provoking analyses of international candy preferences ("Taiwan is crazy for fruit jelly sweets") and thoroughly examines candy history, tracing its journey from East to West. Richardson hits the mark on occasion, such as when he comments on the importance of candy ("Sweets are the memorials of our innocence"), but his constant personal asides might make readers' stomachs ache. B&w photos not seen by PW.

November 1, 2002
Richardson, a British editor and journalist, chronicles the history of candy and confectionery in this delightfully passionate and wonderfully witty survey. From the scientific explanation for a sweet tooth to the business side of the candy trade, Richardson leaves no detail unexplored. Drawing from science, geography, history, and literature, he looks at confectionery commodities, such as sugar and chocolate, and the origins of individual sweets, including chewing gum and marzipan. He also covers the colorful individuals of the sweets trade and companies like Hershey and Lindt. Richardson's text, with numerous references to English candies and sweets, has a definitely British flavor, but he also discusses American candies and the preferences and traditions of other countries around the world. This tempting treat is highly recommended for the culinary history collections of academic and public libraries.-John Charles, Scottsdale P.L., AZ

Copyright 2002 Library Journal, LLC Used with permission.

December 1, 2002
The human palate has always hungered for sweet foods. Richardson" "reports the lengths to which people have gone to satisfy that compelling craving. Some of history's earliest writings consist of instructions on the collection of honey and associated principles of beekeeping. The Turks invented caramel, but it was first put to use in the harem as a depilatory. Pastilles and gums came into the market originally as media for medicines, their sweetness counteracting medicines' bitterness. The Near East also gave rise to sweet pastries such as baklava, which Istanbul's Janissaries honored annually by carrying trayfuls of the confection in solemn procession. In addition to the stark contrast between Chinese sweets and those from Europe, there are many gradations within Western sweets. Britain's ideal milk chocolate, the Cadbury bar, offers a much smoother texture than does American's longtime favorite Hershey variety, which the English find gritty and harsh. Richardson's research offers so many insights, many counterintuitive, into the vast story of confectionery that it belongs in every food history collection.(Reprinted with permission of Booklist, copyright 2002, American Library Association.)