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Cooking & Food.
History.
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A year in the life of one New England family as they work to preserve an ancient, lucrative, and threatened agricultural artâ??the sweetest harvest, maple syrup... How has one of America's oldest agricultural crafts evolved from a quaint enterprise with "sugar parties" and the delicacy "sugar on snow" to a modern industry? At a sugarhouse owned by maple syrup entrepreneur Bruce Bascom, 80,000 gallons of sap are processed daily during winter's end. In The Sugar Season, Douglas Whynott follows Bascom through one tumultuous season, taking us deep into the sugarbush, where sunlight and sap are intimately related and the sound of the taps gives the woods a rhythm and a ring. Along the way, he reveals the inner workings of the multimillion-dollar maple sugar industry. Make no mistake, it's big businessâ??complete with a Maple Hall of Fame, a black market, a major syrup heist monitored by Homeland Security, a Canadian organization called The Federation, and a Global Strategic Reserve that's comparable to OPEC (fitting, since a barrel of maple syrup is worth more than a barrel of oil). Whynott brings us to sugarhouses, were we learn the myriad subtle flavors of syrup and how it's assigned a grade. He examines the unusual biology of the maple tree that makes syrup possible and explores the maples'â??and the industry'sâ??chances for survival, highlighting a hot-button issue: how global warming is threatening our food supply. Experts predict that, by the end of this century, maple syrup production in the United States may suffer a drastic decline. As buckets and wooden spouts give way to vacuum pumps and tubing, we see that even the best technology can't overcome warm nights in the middle of a seasonâ??and that only determined men like Bascom can continue to make a sweet like off of ru… (meer)
Not as interesting for me as I had hoped. It wasn't really about "one family's quest for the sweetest harvest" because Whynott kept including other characters in his story. And most of the book is focused on how many pounds of syrup the main character was buying from whom and when. Certainly we get an overview of the current state of the Maple Syrup industry, and it's not the buckets and fire-burning boilers of old that we might first associate with the product. When Whynott is telling the story of the Bascom family making maple syrup, he has a good book (although even that part is confusing with trying to remember which kid is from which uncle and what they do). But the rest of the book reads more like a Business Week article about industry expansion and price supports. ( )
nonfiction (maple syrup history and culture; New England). Author spends a portion of the year talking to maple syrup makers (mostly in Vermont) and taking in the sights and smells. ( )
Cooking & Food.
History.
Nature.
Nonfiction.
HTML:
A year in the life of one New England family as they work to preserve an ancient, lucrative, and threatened agricultural artâ??the sweetest harvest, maple syrup... How has one of America's oldest agricultural crafts evolved from a quaint enterprise with "sugar parties" and the delicacy "sugar on snow" to a modern industry? At a sugarhouse owned by maple syrup entrepreneur Bruce Bascom, 80,000 gallons of sap are processed daily during winter's end. In The Sugar Season, Douglas Whynott follows Bascom through one tumultuous season, taking us deep into the sugarbush, where sunlight and sap are intimately related and the sound of the taps gives the woods a rhythm and a ring. Along the way, he reveals the inner workings of the multimillion-dollar maple sugar industry. Make no mistake, it's big businessâ??complete with a Maple Hall of Fame, a black market, a major syrup heist monitored by Homeland Security, a Canadian organization called The Federation, and a Global Strategic Reserve that's comparable to OPEC (fitting, since a barrel of maple syrup is worth more than a barrel of oil). Whynott brings us to sugarhouses, were we learn the myriad subtle flavors of syrup and how it's assigned a grade. He examines the unusual biology of the maple tree that makes syrup possible and explores the maples'â??and the industry'sâ??chances for survival, highlighting a hot-button issue: how global warming is threatening our food supply. Experts predict that, by the end of this century, maple syrup production in the United States may suffer a drastic decline. As buckets and wooden spouts give way to vacuum pumps and tubing, we see that even the best technology can't overcome warm nights in the middle of a seasonâ??and that only determined men like Bascom can continue to make a sweet like off of ru
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