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« Cutting our way to prosperity | Main | Broken system »

Feb 25, 2013

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justcorbly

"Food in History", from 1971 by Reay Tannahill, notes that as American corporations began to mass produce and mass market sugar, recipes in American cookbooks saw a significant increase in the amount of sugar they called for. You can trace the increased sugar use in specific recipes published over the years in succeeding editions of the same cookbook.

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