From Panocha to Fudge
Date
2023-02-01
Journal Title
Journal ISSN
Volume Title
Repository Usage Stats
views
downloads
Citation Stats
Attention Stats
Abstract
<jats:p>Although the origins of the popular candy called fudge have been traced to American industrial processed foods of the 1880s, an early version known as panochita de leche was made in eighteenth-century Mexico using only rustic brown sugar and milk. The authors of this article combined the methodologies of physical chemistry and food history to examine the development of this dish using the science of sugar refining as well as manuscript and published cookbook recipes, memoirs, and travel accounts. Given the lack of Old World confectionery antecedents to the key technique of whisking the cooling sugar to induce crystallization, they attribute panochita to vernacular Mexican traditions of sugar refining and candy making.</jats:p>
Type
Department
Description
Provenance
Subjects
Citation
Permalink
Published Version (Please cite this version)
Publication Info
Charbonneau, Patrick, and Jeffrey M Pilcher (2023). From Panocha to Fudge. Gastronomica, 23(1). pp. 100–111. 10.1525/gfc.2023.23.1.100 Retrieved from https://hdl.handle.net/10161/26737.
This is constructed from limited available data and may be imprecise. To cite this article, please review & use the official citation provided by the journal.
Collections
Scholars@Duke
Patrick Charbonneau
Patrick Charbonneau is Professor of Physics at Duke University. His research in soft matter and statistical physics uses theory and computer simulations to study glassy materials and frustrated systems. He also contributes to the history of science, curating projects on quantum and statistical physics as well as food history.
Unless otherwise indicated, scholarly articles published by Duke faculty members are made available here with a CC-BY-NC (Creative Commons Attribution Non-Commercial) license, as enabled by the Duke Open Access Policy. If you wish to use the materials in ways not already permitted under CC-BY-NC, please consult the copyright owner. Other materials are made available here through the author’s grant of a non-exclusive license to make their work openly accessible.