Tag Archives: English coffee-houses

The Tea Habit and The Dramatic Increase in British Sugar Consumption in the 17th and 18th Centuries

British sugar consumption dramatically escalated in the 17th and 18th centuries. Records show that British per-capita annual consumption grew from 4 lbs. in the early 1700’s to 18 lbs. in the early 1800’s representing a 400 percent increase in just one century (Mintz). While the figures are astonishing, the increase in sugar consumption can be attributed to several things including the decrease in price, the democratization of use, and most notably, the ritualization of drinking tea.  Henry James once said, “There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.” And with tea, came sugar.

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But let’s go back to sugar’s not so humble beginnings.  Initially, sugar was considered a luxury item afforded only by the noble and wealthy. In Britain, sugar served 5 different purposes – as a medicine, a spice, a decorative material, a preservative and as a sweetener.  And it commonly served more than one such purpose at a time (Mintz).  Cookbooks of the late 16th and early 17th century even treated sugar as a sort of drug to help balance the “humors” — energies that were believed to affect health and mood (Godoy). Like other spices, sugar was used to enhance the flavor of foods.  When combined with various ingredients, sugar was molded into fantastic shapes and structures to decorate noble dinner tables as a symbol of the host’s wealth and standing. Sugar’s preservative qualities extended the life of perishable fruits and meats and prevented spoilage.  But it was with the introduction of chocolate, coffee and tea that sugar’s use as a sweetener became relevant.  Interestingly, the British enjoyed a long-standing familiarity with sweetened beverages such as ale and wine so it is understandable that they would chose to sweeten these otherwise bitter beverages with sugar.

Sugar was expensive and relatively rare, making it a perfect object of conspicuous consumption for the status chasing elite (Goody).  Tea, an exotic import first made fashionable by a Portuguese princess, quickly gained popularity with the rise of coffee houses in London. As the price of tea and sugar dropped, they gained wider appeal across all socioeconomic lines and daily consumption per person increased. Over a relatively short period of time, the habit of drinking tea with sugar became ritualized.  In the chocolate and coffee houses of London, gentlemen and wealthy merchants took their tea sweetened with sugar. Women of privilege enjoyed tea accompanied by pastries, breads and jam at home with their friends often using their finest china and tea pots.

“We can imagine them then that while seventeenth century men were

at coffee houses drinking tea and exchanging gossip, their wives

gathered at one another’s hoes to do exactly the same thing – justin a more

refined atmosphere” (Tea.co.uk)

The first sugar habit learned by the English poor was part of the tea habit, and the tea habit spread downward from the rulers and outward from cities at a rapid rate (Mintz).  For the working class, tea with sugar often served as a break from their backbreaking jobs.  In homes of the poor, men who were the primary bread winners dined on meat while their wives and children subsisted on tea with sugar, bread and preserves.  Regardless of wealth or social status, the amount of sugar consumed at each meal continued to rise.  Tea sweetened with a strong dose of sugar was an affordable luxury: It gave workers a hit of caffeine to get through a long slog of a day, it provided plentiful calories, and it offered the comfort of warmth during a meal that otherwise often consisted only of bread (Godoy).

It is important to acknowledge that the dramatic increase in domestic demand for sugar was intertwined with the rise of the slave trade. Britain relied heavily on her sugar colonies to sustain her rabid consumer base, and forced labor allowed more sugar to be produced at a fraction of the price (Sheridan). They conquered the most colonies and went the farthest and fastest in creating the plantation system to satisfy growing demand for sugar (Mintz).  In the British West Indies, the number of enslaved Africans grew to 263,000 by the mid 1700’s (Martin). They were required to work 18 hour days and received only minimal food, clothing and shelter from the plantation owners. As a result, their life expectancy was only 7-8 years (Martin).

Sugar consumption levels continued to rise during and after the Industrial Revolution. By the 1900’s, annual per capita consumption approximated 80 lbs. climbing to an astonishing 120 lbs. in the 2000’s (Martin).   As processed food manufacturers gained a better understanding of taste preferences, they increasingly added sugar to everyday consumables like ketchup, cereals and dairy products. Currently, soft drinks are the biggest single source of added sugar for young people, with boys aged 11-18 getting 42% of their intake this way; and for adults aged 19-64, the main sources are also confectionery and jams, soft drinks and cereals (Jeavans). Clearly, the British love for sweet beverages survived and flourished throughout the centuries.

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In conclusion, the significant increase in British sugar consumption in the 17th and 18th centuries was a direct result of the increasing affordability of the commodity, the democratization of use, and the ritualization of tea time. Today, the British remain some of the greatest consumers of sugar in the world and are taking great steps to encourage people to limit their daily added sugar intake to ward off obesity, diabetes and other illnesses.

 

Works Cited

Martin, Carla D. “Lecture 6: Slavery, Abolition and Forced Labor.” Lecture

Mintz, Sidney W. Sweetness and Power: The Place of Sugar in Modern History.  New York:Penguin, 1985. Print.

Sheridan, Richard B. Sugar and Slavery: An economic history of the British West Indies, 1623-1775.  University of West Indies  Press, 1974.  Web.

Jeavens, Christine. “How Much Sugar Do We Eat?” BBC News, BBC, 26 June 2014.  22 Feb. 2018.  http://www.bbc.com/news/health-27941325

Godoy, Maria. “Tea Tuesdays – How Tea + Sugar Reshaped the British Empire” The Salt. NPR. 7 April 2015.  22 Feb 2018. https://www.npr.org.sections/thesalt/2015/04/07/396664685/tea-tuesdays-how-tea-sugar-reshaped-the-british-empire

“Tea – A Brief History of the Nations Favorite Beverage” UK Tea and Infusions Association 2018.  22 Feb 2018. http://www.tea.co.uk

Ward, J.R. “Oxford History of the British Empire.  The Eighteenth Century. The British West Indies, 1748-1815” Oxford University Press.  New York. 1998 https://books.google.de/books?

 

 

Chocolate Consumption and its Impact on Historic European Customs

The introduction of chocolate to Europe plays a significant role in the transformation of customs and beliefs that are currently associated with it. As chocolate expands into European countries, it has major implications on matters of class and politics. The development of these beliefs is best viewed through a historical narrative of chocolate’s evolving role in European society.

Until the 16th century, drinking chocolate was an unknown custom to Europeans. Although Christopher Columbus allegedly encountered cacao beans on one of his missions to the Americas, it was Hernan Cortes who was the first European to taste chocolate (Presilla, 2009). Initially, he found the drink “more a drink for pigs, than a drink for humanity (Coe & Coe, 2013, p. 110). However, through their relations with the Aztecs, the Spanish became aware of the value of cacao beans (Presilla, 2009).

After the Spanish conquest of the Aztecs, chocolate was imported into Europe and quickly became popular among the elite. While it was still served as a beverage, the Spanish altered its taste by adding honey or sugar to reduce the bitterness (Presilla, 2009). This “Hispanicized chocolate” expanded into England, Italy and France quickly after its discovery (Presilla, 2009, p. 25).

Although the taste of the chocolate was slightly altered, Europeans continued to associate drinking chocolate with high social standing (Presilla, 2009). Drinking chocolate was still considered a luxury and was primarily consumed by the elite. This is mainly because it took a great deal of effort to produce the beverage. Furthermore, it was custom to drink chocolate from luxurious utensils, such as the Spanish mancerina and French trembleuse cups and saucers (Presilla, 2009).

These images symbolize the integration of drinking chocolate into elite customs as well as the formal nature by which chocolate was consumed. Thus, the consumption of chocolate in Europe was historically associated with matters of wealth and class that provides meaningful insight into the customs that developed as a result.

While chocolate consumption is Europe became a custom tradition among the elite class, it was also associated with political issues (Coe & Coe, 2013). This is particularly prevalent in England as the chocolate beverage became popular during a time of “political and social upheaval” (Coe & Coe, 2013, p. 161-162). There were tensions that existed between the king and parliament that were exacerbated by regular meetings that would take place at English coffee-houses. These coffee-houses hold political significance as their popularity threatened the King’s authority and he tried multiple times to have them shut down.

Along with coffee and tea, chocolate beverages were sold at these coffee-houses and all three items were highly valued among the customers. Since chocolate beverages were frequently consumed during political meetings at the coffee-houses, it became symbolic of a democratized England.

In conclusion, a historical analysis of chocolate’s consumption in Europe highlights associations with matters of class and politics. Along the way, its consumption was specified to the elite classes and held certain political affiliations, particularly in England. As a result, certain customs and beliefs became tradition among European societies that have played an integral role in shaping our current fascination with chocolate.

Works Cited

1. Coe, S., & Coe, M. (2013). Chocolate conquers Europe. In The true history of chocolate (Third ed.). New York: Thames and Hudson.

2. Presilla, M. (2009). A natural and cultural history of chocolate. In The new taste of chocolate: A cultural and natural history of cacao with recipes. Berkeley: Ten Speed Press.