Several of the essays in this book concentrate on things sweet--sugar and its predecessor, honey. Mintz traces the history of rising sugar consumption and ties its wider availablity to perceptions of increased social status by the working class that consumed this former luxury item. In the title essay, he proposes a relationship between cooking choices and a sense of freedom among Caribbean slaves. In another piece, Mintz explores symbolic links between sugar and perceptions of morality and naturalness.
Not all of the essays are equally successful. The "Introduction" and the title essay are the best, in my opinion. "The Conquest of Honey by Sucrose" is also intriguing. The last two essays, one on high and low cuisine and the other on American food, are a bit muddled. One of the best things in the book is totally non-academic. Mintz's wonderfully evocative preface about his father and his memories of food while growing up is a joy to read and almost worth the price of the book itself.