Honey, I'm Homemade

Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World

Edited by MAY BERENBAUM
Illustrated by Nils Cordes
Copyright Date: 2010
Pages: 184
https://www.jstor.org/stable/10.5406/j.ctt3fh64q
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  • Book Info
    Honey, I'm Homemade
    Book Description:

    Honey, I'm Homemade: Sweet Treats from the Beehive across the Centuries and around the World showcases a wealth of recipes for cookies, breads, pies, puddings, and cakes that feature honey as an essential ingredient. Noted entomologist May Berenbaum also details the fascinating history of honey harvesting and consumption around the world, explains the honey bee's extraordinary capacity to process nectar into concentrated sweetness, and marvels at honey's diverse flavors and health benefits._x000B__x000B_Honey is a unique food because of its power to evoke a particular time and place. Every time it is collected from a hive, honey takes on the nuanced flavors of a particular set of flowers--clover, orange blossoms, buckwheat, or others--at a certain point in time processed and stored by a particular group of bees. Honey is not just a snapshot of a time and place--it's the taste of a time and place, and it lends its flavors to the delectable baked goods and other treats found here._x000B__x000B_More than a cookbook, Honey, I'm Homemade is a tribute to the remarkable work of Apis mellifera, the humble honey bee whose pollination services allow three-quarters of all flowering plant species to reproduce and flourish. Sales of the book will benefit the University of Illinois Pollinatarium--the first freestanding science outreach center in the nation devoted to flowering plants and their pollinators._x000B__x000B_Because so much depends on honey bees, and because people have benefited from their labors for millennia, Honey, I'm Homemade is the perfect way to share and celebrate honey's sweetness and delight.

    eISBN: 978-0-252-09004-2
    Subjects: Sociology, Technology

Table of Contents

  1. Front Matter
    (pp. i-viii)
  2. Table of Contents
    (pp. ix-x)
  3. Preface
    (pp. xi-xvi)
  4. Chapter 1 Honey: The A-Bee-Cs
    (pp. 1-16)

    Honey is, simply put, the nectar of flowers, collected, transported, regurgitated, concentrated, biochemically processed, and packaged by Apis mellifera, the Western honey bee. Honey bees use sugar-rich nectar as the foundation for a supplementary food for their baby grubs and as an energy source for workers. Its inauspicious beginnings notwithstanding, honey has been a highly valued human commodity for millennia. In fact, the oldest artistic depictions of insects are cave paintings of honey bees disturbed by a human honey hunter. More than a hundred such rock art images in over a dozen countries in three continents have been found to...

  5. Chapter 2 Cooking with Honey
    (pp. 17-22)

    Vern G. Milum was the first professor of apiculture—beekeeping—at the University of Illinois at Urbana-Champaign. Part of his job was to publish brochures for the public, extolling the virtues of honey. He also provided tips on cooking with honey. Among them, attributed to “one authority,” is the general rule that “honey drizzled is better than honey poured, for a little gives just the sweetness desired and intensifies natural flavors, whereas a quantity of thick honey poured on a dish makes it too sweet.” I don’t know who actually said it, but it’s a good rule to abide by....

  6. Chapter 3 Drop Cookies
    (pp. 23-36)
  7. Chapter 4 Bar Cookies and Brownies
    (pp. 37-50)
  8. Chapter 5 Rolled Cookies
    (pp. 51-74)
  9. Chapter 6 Breads, Quick Breads, and Muffins
    (pp. 75-88)
  10. Chapter 7 No-Bake, Boiled, and Fried Desserts
    (pp. 89-104)
  11. Chapter 8 Pies and Puddings
    (pp. 105-124)
  12. Chapter 9 Cakes
    (pp. 125-144)
  13. Chapter 10 The Future of Honey, Honey Festivals, and Honey Bees
    (pp. 145-150)

    Every year, the town of Black Mountain, N.C., holds a sourwood honey festival. Sourwood (Oxydendrum arboretum) is a plant restricted to the southeastern United States (and abundant only in north Georgia and western North Carolina), and the light amber, aromatic honey made from its nectar is famous for its spicy taste and fine quality. But the thirty-second festival, in August 2009, was something of a disappointment. There was no sourwood honey to be had. Why the honey crop failed to materialize was an open question; some blamed spring rains or a drought the previous year. There was also the lingering...

  14. References
    (pp. 151-152)
  15. Index
    (pp. 153-164)
  16. Back Matter
    (pp. 165-168)