![]() ![]() Initially, the displays were important simply because they were both pretty and edible. As usage became more widely spread, the forms and techniques of sugar work also became more important: In the early modern period the use of sugar in Britain grew exponentially as its role as a status symbol in the feasts and rituals of the wealthy made it a powerful commodity. Sugar was not just a food, it was an artistic medium of tremendous flexibility. ![]() Here the splendour of the dessert course was intensified by the costly nature of sugar, both in the intensive labour required for its intricate execution and the expense of the raw material itself. The ceremony of the void evolved into the elaborate banquets of the Elizabethan age. ![]() This 'ceremony of the void' gave dessert a detached quality, setting it apart from other modes of feasting and allowing for a certain creative licence and flamboyance in its presentation. The foundations of dessert as we know it were laid in the medieval 'void', when fruit, jelly and other sweetmeats were often eaten standing up and away from the dining hall, allowing the room to be cleared for after-dinner activities. In these 5 objects I hope to highlight some of the stories of sugar – past, present and future. Sugar was a driving force and a catalyst to the slave trade, but also became an icon of change and a symbol of progress. The association with slavery can taint these collections, but rather than banish them to the recesses of the archive, I think it is time to bring the conversation into the light and stop (for want of a better term) sugar coating this particular area of history. Nearly every museum and gallery has connections to numerous plantation and slave holders. It’s no secret that Sir Hans Sloane, whose collection founded the British Museum, was a slave owner whose sugar plantations in Jamaica contributed substantially to his ability to amass such a vast collection. Sugar and status, possessions and power are intimately linked. However, the fun and frivolity of these foodstuffs is underpinned by the darker history of sugar. Retail packs for your customers to take home are also listed along with sleeved cones.As someone with an unabashed sweet tooth, it seems fitting that my specialisms are in sugar, jelly and ice cream. ![]() Gluten Free and Organic sugar cones are also available. Finally in the Antonelli sugar cone range we have the Sample Cone which is ideal for serving tasters or your gelato or ice cream either as part of a trio of desserts, to accompany a coffee or to taste a new flavour. The Mini Twist® is the smaller version of the latter for those with smaller appetites, whilst the Torch cone is one for the whole family to share - the challenge being how many scoops of ice cream you can fit in one Torch cone - an opportunity for the family to try a large selection of flavours. If you are looking for a 'Rich Tea' biscuity taste then the Sugaco® is the cone for you, but if you like a higher bake with a more 'Digestive' like taste then the Twist® is the answer. Less food miles is not only good for the environment and the UK economy, but also better for the cones and our customers as less handling means less breakages.Ĭustomers select different sugar cones depending on the size of cone required and the taste prefered. Sugar Cones Antonelli first introduced sugar cone production to the UK in the 1960s and remain the UK leaders in producing these fresh and crisp cones.Īll our sugar cones are made in the UK at our bakery in Manchester, which means reduced food miles for all our UK customers than with those products being imported from Europe. ![]()
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