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qua. jan 19th, 2022

No século 18, europeus comiam carne com glacê

A popularização do açúcar alterou para sempre o paladar ocidental. O ingrediente já era conhecido dos europeus da Idade Média, que o consumiam como remédio, mas pouquíssima gente podia pagar por ele.

A vida só ficou mais doce a partir do século 18, quando os canaviais da América aumentaram sua produção. Começou assim uma fase de grande euforia. Bebidas como o chá passaram a ser adoçadas, para a revolta dos chineses, e quase toda receita ganhou uma dose de açúcar — inclusive as salgadas.

Os glacês cobriam não apenas as frutas cristalizadas e os bolos como também as carnes”, explicou o historiador Henrique Carneiro, autor de “Comida e Sociedade”.

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Shirley Oliveira
Shirley Oliveira(@shyrley)
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14/01/2022 7:44 pm

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Maísa Sousa
Maísa Sousa(@maisasousa)
14/01/2022 8:55 pm

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14/01/2022 9:51 pm

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15/01/2022 11:39 pm

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16/01/2022 1:29 am

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