Chapter 17. Confectionery and Preserves

  1. Maguelonne Toussaint-Samat

Published Online: 6 APR 2009

DOI: 10.1002/9781444305135.ch17

A History of Food

A History of Food

How to Cite

Toussaint-Samat, M. (2008) Confectionery and Preserves, in A History of Food, Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444305135.ch17

Publication History

  1. Published Online: 6 APR 2009
  2. Published Print: 17 OCT 2008

ISBN Information

Print ISBN: 9781405181198

Online ISBN: 9781444305135



  • confectionery and preserves, featuring in Athenian banquets;
  • Arnaud de Villeneuve, recommending violet-flavoured sugar;
  • Calissons, famous sweets of Aix-en-Provence;
  • chamber spices;
  • Wrigley, increasing sales by advertising campaign