In chapter 1, I attempt to open the subject of the anthropology of food and eating, as part of an anthropology of modern life. This leads me to a discussion of sweetness, as opposed to sweet substances. Sweetness is a taste—what Hobbes called a “Quality”—and the sugars, sucrose (which is won principally from the cane and the sugar beet) among them, are substances that excite the sensation of sweetness.
Scope
