Diedrich Diederichsen, Anselm Franke (Eds.)
|Charlotte BirnbaumBon! Bon!
On the Charms of Sweet Cuisine
On the Table V
People have used honey, dates, and fruits to sweeten their dishes since time immemorial, but with the introduction of sugar—“white gold”—into cooking and baking, a whole array of delightful flavors and culinary possibilities was unearthed. Sugar was the building block for edible sculptures and model palaces made for festivals and celebrations thousands of years ago, and the main ingredient in lavish creations for Rococo and Baroque banquets. A life without cakes, pastries, tarts, soufflés, meringues, petits fours, or marzipan would be unimaginable! In Bon! Bon!, Charlotte Birnbaum uncovers the wonderful world of all things sugary through surprising anecdotes and historical accounts, each accompanied by delectable recipes that are sure to satisfy any sweet tooth.
On the Table is a series of publications edited by Charlotte Birnbaum that explores the encounter between food and art.
With illustrations by Christa Näher
Translated by Nicholas Grindell
Design by Harald Pridgar