Publisher Description
In this eye-opening study, Sidney W. Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven sugar’s origins are as a “slave” crop grown in Europe’s tropical colonies with its use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial proletariat. Finally, he considers how sugar has altered work patterns, eating habits, and our diet in modern times.
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Shows how the intelligent analysis of the history of a single commodity can be used to pry open the history of an entire world of social relationships and human behavior.
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The New York Review of Books
About Sidney W. Mintz
Sidney W. Mintz (1922-2015) was William L. Straus, Jr., Professor, Emeritus, and co-founder of the Department of Anthropology at Johns Hopkins University. A renowned cultural anthropologist, he authored several books, including Three Ancient Colonies and Tasting Food, Tasting Freedom.
About Tom Perkins
Tom Perkins, an award-winning audio engineer for over forty years, has expanded his skills to narrating and has earned an AudioFile Earphones Award. He learned by working with the world’s best voice talent during his career, and he continues to engineer a variety of projects.