We take sweeteners for granted because we have so many. From morning cereal to after-dinner desserts, they appear at virtually all meals and in many foods. But where do they come from? How do we get them? And why do we call loved ones “honey” and “sugar” and offer “Sweets to the Sweet” at Valentines? This class explores the world of sugars, with tastes.
Instructor: Claire Hopley
Saturday, 10 am-12:30 pm
One class: February 4
