I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
Cane versus beet sugar–A difference?
As a result of yesterday’s post, readers asked questions about sugar. Here’s one:
Q: Is there a difference between cane and beet sugar?
A: It depends.
Both are 99.95% sucrose.
But the plants are different. Sugar cane is grassy; sugar beets are a root vegetable.
The sucrose is extracted and refined by different methods.
And that remaining 0.05%: chefs say it makes a difference in cooking properties.
The San Francisco Chronicle did some comparative baking and then ran blind taste tests.
These showed big differences, with cane sugar a clear winner.
Just for fun, here’s another difference: sugar beets are about 95% GMO; sugar cane is non-GMO.
Also for fun, here’s cane-plus-beet versus high fructose corn syrup:
You know the drill. Everyone would be healthier eating less sugar—no matter whether it comes from cane, beets, or corn.