Sugar substitutes have been a part of American life since saccharin was introduced at the 1893 World's Fair. In Empty Pleasures, the first history of artificial sweeteners in America, Carolyn de la Pena blends popular culture with business and women's history, examining the invention, production, marketing, regulation, and consumption of sugar substitutes such as saccharin, Sucaryl, NutraSweet, and Splenda. She describes how saccharin, an accidental laboratory by-product, was transformed from a perceived adulterant into a healthy ingredient. As food producers and pharmaceutical companies worked together to create diet products, savvy women's magazine writers and editors promoted artificially sweetened foods as ideal, modern weight-loss aids, and early diet-plan entrepreneurs built menus and fortunes around pleasurable dieting made possible by artificial sweeteners .NutraSweet, Splenda, and their predecessors have enjoyed enormous success by promising that Americans, especially women, can "have their cake and eat it too," but Empty Pleasures argues that these "sweet cheats" have fostered troubling and unsustainable eating habits and that the promises of artificial sweeteners are ultimately too good to be true.
©2010 Carolyn de la Pena (P)2010 Audible, Inc.
"Empty Pleasures is full of insights about artificial sweeteners and what they have to tell us about 'our vexed relationship with food in the 20th century." (Gastronomica)
The writing felt much like a college textbook. The narration absolutely felt like a lecture. I had a great interest in the subject matter however, so by listening to it at 1.25X, I was able to get through it. The cultural history presented here is interesting. You may want to zoom through some of the lengthier passages in which the author quotes voluminous amounts of source material without providing any real insight.
I teach English as a second language and student success. I enjoy fiction and non-fiction books especially history and science fiction.
Yes! This book is well written, well narrated, and, is very educational. I learned a lot about food, and it has made me more conscience about my food and drink choices.
The information in the book was amazing. Rather than saying 'This is BAD!' the author uses research and anecdotes to illuminate how sugar and sugar substitutes have bee uses and developed.
I recommend this not only to history fans and foodies, but also people who are interested in marketing,
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