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Manhattan on April 22, 2015. Edited by Willcox and Harriet Adsit Professor of Russian at Williams College Darra Goldstein, The Oxford Companion to Sugar and Sweets offers collective knowledge of 265 expert contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs. The Companion takes readers around the globe and throughout time, affording glimpses deep into the brain as well as stratospheric flights into the world of sugar-crafted fantasies. More than just a compendium of pastries, candies, ices, preserves, and confections, this reference work reveals how the human proclivity for sweet has brought richness to our language, our art, and, of course, our gastronomy. In nearly 600 entries, beginning with "à la mode" and ending with the Italian trifle known as "zuppa inglese," the Companion traces sugar's journey from a rare luxury to a ubiquitous commodity. Learn more about Oxford’s newest addition to the Companion series here: http://global.oup.com/academic/product/the-oxford-companion-to-sugar-and-sweets-9780199313396 Visit Jacques Torres Chocolate online at http://www.mrchocolate.com/ © Oxford University Press