Inside the 1700s, Europeans purchased their sugar in brown loafs that had to be hacked, pounded and smashed into smaller pieces. "People just accepted that as a way to use sugar, you had to go through all this physical problems,"says Elizabeth Abbott, the author of"Sugar: A Bittersweet History."The huge surprise is that there wasn't a sugar cube invented significantly earlier." By the 1800s, shops sold sugar already broken up into random-size pieces. But these chunks may very well be inconvenient at teatime. They normally had to become dunked doughnut-style, because they would not fit within the cup. When the tea was completed, you were left having a sticky clump to dry out for future use.

Tolstoy described the procedure inside a short story: "Stepanich drank his glass, turned it upside down and set the leftover bit of sugar on it."

Within the 1840s, progress was produced when Juliana Rad, who was married towards the head of a sugar refinery in Moravia, cut a finger though chopping sugar. She complained to her husband, possibly whilst waving her bandaged hand: why not make units of sugar that would come completely sized for one cup of tea? Jakub Krystof Rad's innovation was to work with a press to produce the cubes, and he soon presented a box of them to his wife. He patented this specialized press in 1843.

The Rads may well well be the Pierre and Marie Curie of beverage-sweetening, nevertheless it took decades before the sugar cube became widespread in Europe. A German named Eugen Langen reinvented the cube for the factory in the 1870s "the molten sugar was spun inside a centrifuge and after that sawed into tiny pieces. Within the late 1800s, "processed meals and refined food all became in vogue,"Abbott says.
Victorians, Abbott notes, loved how clean and neat "how manufactured "the sugar cube was. " It's only today that we're attempting to make almost everything look homemade, organic,"she adds. The pendulum is swinging back once again.
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