Sugar Presentation

Doesn't look too great in Mac's built in pdf viewer. The only thing in it are the graphics, none of the text is displayed...

Thanks for posting this. Glad I did two semesters of chemistry last year

The pulled sugar garnishes are amazing, what a great idea!

Mac users can view the PDF properly with Acrobat. Tried to export a more compatible version but Adobe DRM prevents it.

Really wish I had made it to this session. So much good info. I spent a couple hours a few months back trying to find the sugar composition of honey, maple, palm sugar, etc. and never found anything, but its all here.

question: slide 4 "Sugar trends in cocktails" -- I'm assuming that this is based on your overall experience and research, that you didn't actually do any data analysis of recipes vs. time?

That would be a very fun and relatively easy project if the recipes were already in a good database ....

I've wanted a picture like slide 4 to show people for quite a while

To me who is interested in sugars this was one of the not to miss sessions and yes it was very interesting.

Thanks for the PDF Darcy.

T

That slide was based on casual observation, but with some supporting evidence. It would be interesting to fall some recipes through time and see how much tte sugar % increases.

For me this was one of the most interesting sessions at tales! Great work Darcy!
I wish I had a little more time so more about the caramel sticks and mold could be addressed.
Thank you for posting it here.
Oh! I look forward to that article on citrus perception and the book!
Tony