Consumption Patterns of Sugar Through History

           We consume sugar in our everyday lives without even thinking about it. From our morning coffees to our afternoon snacks and evening dinners, sugar is an integral part of the food we ingest, if not constituting the food itself. However, only relatively recently has sugar accessibility and consumption become so widespread. When sugar first was introduced into Europe, it was a very expensive and rare commodity. Over time, the increased availability and affordability of sugar not only drastically increased its consumption, but also shaped many changes in its social perception and usage.

Early Sugar: Spice and Medicine

            Sugar was introduced to Europe in around 1100, and at first, it was considered a spice alongside ingredients like nutmeg, pepper, and ginger. These types of spices were treated as “rare and tropical…imports, used sparingly by those who could afford them at all” (Mintz 79), and sugar was regarded in the same way. Because it was so rare and expensive, sugar was “prized among the wealthy and powerful of western Europe” as something that made diets “more digestible, varied, [and] contrastive” (Mintz 80) – due to its expensive nature, its consumption was a luxury reserved for the elite, but because it was so rare, its main uses were for practical and important needs, and in small amounts.

            The other main function of sugar from the beginning of its consumption in Europe was as a medicine, but unlike its use as a spice, its medicinal uses sustained for much longer. These two functions were actually quite related – as Fischler explains, “literally all spices were believed to have some kind of medicinal significance” (5), which makes sense given that spices were used in food partially to improve digestibility (7). Its medicinal ability was introduced to Europe through Arab pharmacology, though its utility had already long been established in the Islamic world (British Library). Throughout the 13th-18th centuries in Europe, sugar became so useful in medicine that the phrase “like an apothecary without sugar” was coined (Fischler 5).

Sloane Manuscript 1621 (written in mid-to-late 11th century) from the British Library, one of the earliest written records of sugar in England. Starting on line 6, it lists a recipe for Rosatum tertiani febris (‘A conserve of roses for tertian fever’), which includes white syrup as one of the ingredients.

           These early uses of sugar were shaped by its availability (or lack thereof) as a material in the sense that its main, most common uses were for important and essential purposes – to cure illness or to aid digestibility of food – and often in sparing amounts. As sugar trade became more widespread, however, this allowed sugar to be treated as more commonplace and take on more indulgent purposes. A religious debate sparked in the 12th century over whether it counted as a food that broke fast reflected the shifting attitude at the time toward the everyday uses and roles sugar had.

Developments in Sugar: A Symbol of Elite Status

            As time went on, sugar remained expensive but became increasingly accessible. Mintz describes that “during the thirteenth century, sugar was sold both by the loaf and by the pound, and though its price put it beyond the reach of all but the wealthiest, it could be procured even in remote towns” (82). As it grew more accessible among the rich, its uses morphed to include decoration. Sugar pastes could be used to form sculptures which were not only aesthetic, but also self-preserving and of course, edible. These pastes were often made from combining sugar with oil, crushed nuts, and vegetable gums, which resulted in a clay-like substance that could be molded (Mintz 88). Once formed, the sculptures were baked and hardened.

Jacquy Pfeiffer of the French Pastry School demonstrates how to use sugar to make sculptures.

           These sugar sculptures were often displayed at celebratory events or feasts, such as royal French feasts starting in the 13th century (Mintz 88). Though they were appreciated and eaten, they did not serve the role of the main food entrées, but rather as transitions between banquet courses (Mintz 88). The displays, called “subtleties,” often represented animals, objects, or buildings and later evolved to take on political symbolism (Mintz 89), establishing them as an art form that could be used to express ideas. At this point, sugar was able to be used not for essential needs, but as an accessory and an artistic medium.

A modern recreation of a sugar sculpture that might have been the centerpiece of an 18th century French wedding table. Part of “The Edible Monument: The Art of Food for Festivals,” a 2015 exhibition at the Getty Center in Los Angeles.

           In its role as a decoration and art form, sugar also took on socioeconomic meaning. Because the ingredient was precious and used in large quantities, its decorative use was at first limited to kings (Mintz 90). The material was so rare that no others could even afford quantities substantial enough to create sculptures out of. Thus, it was viewed as a display of “wealth, power, and status” for a host to be able to procure such valuable food for guests, and guests eating these symbols validated that status (Mintz 90).

           Sugar importation stabilized in the 14th century, and this practice had trickled down to merchants and nobility by the 16th century (Mintz 90). By the late 16th century, it had permeated families who were not considered noble or particularly wealthy, even if they were still in England’s higher socioeconomic levels (Mintz 91). Recipes for sugar pastes began to appear in cookbooks and became increasingly widespread (Mintz 92), indicating their use among more common households. As sugar sculptures continued to trickle downward, they inevitably became less grand, compared to what kings might have displayed previously. This was also in part because as recipes became more common, they adapted to the more commonplace needs and resources of consumers. For example, one adaptation in Mrs. Hannah Glasse’s The Art of Cookery described “jumballs” and “hedgehogs,” which were little dough confections cut into pretty figures that were meant to be admired and eaten (Mintz 93). The focus became less on the ability to spin art and decoration out of sugar, and more on providing quantities of sugar to guests.

            Though today, sugar does not carry the same signal of status, these ornamental practices still persist to some degree. We still often use sugar as a decoration on treats, albeit on a much smaller scale and solely for the purpose of aesthetics. And on special holidays or occasions, we still seem to turn to sugar to symbolize our feelings.

Sugar Today: Food Staple

           As sugar’s symbolic importance to the elite declined, its importance in the general population increased, contributing to how we consume it today. Today, sugar is no longer expensive as it once was, and it is very easily acquirable. Though it has lost its original meaning as a status symbol, the increased accessibility has allowed it to rise up as a household staple. It is an integral part of many food recipes, and in many cases, sugar is the main food itself – whether we are consuming it as dessert, as a sweet snack, or as a candy treat. Often, we consume sugar without even thinking about it or even realizing that we are. In fact, in many countries, sugar is consumed on the order of many tens of kilograms per person per year, on average. Thus, as sugar has shed its previous defining limitations of expensiveness and scarcity, it has become fully integrated with everyday life, spanning consumption purposes which vary from the medicinal to the decorative to the nourishing.

Works Cited

A spoonful of sugar. British Library, 2018, Accessed 23 March 2020.

Fischler, Claude. Attitudes Towards Sugar and Sweetness in Historical and Social Perspective. In Sweetness. J. Dobbing, ed. pp. 83-98. Berlin, Springer-Verlag, 1987.

“How was it made? Sugar Sculpture.” Youtube, uploaded by Victoria and Albert Museum, 9 September 2011,

Mintz, Sidney W. Sweetness and Power. New York, Penguin Books, 1986.

Swanson, Abbie F. Let them eat sugar sculpture! The Getty celebrates edible table art. KPCC, 2015, Accessed 23 March 2020.

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