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Sweet Invention: A History of Dessert
A social, cultural, and-above all-culinary history of dessert, Sweet Invention explores the world's great dessert traditions, from ancient India to 21st-century Indiana. Each chapter begins with author Michael Krondl tasting and analyzing an icon of dessert, such as baklava from the Middle East or macarons from France, and then combines extensive scholarship with a lively writing style to spin an ancient tale of some of the world's favorite treats and their creators. From the sweet makers of Persia who gave us the first donuts to the sugar sculptors of Renaissance Italy whose creativity gave rise to the modern-day wedding cake, this authoritative read clears up numerous misconceptions about the origins of various desserts, while elucidating their social, political, religious-and even sexual-uses through the ages.
400 pages, Paperback
First published January 1, 2011
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Displaying 1 - 27 of 27 reviews
June 25, 2012
Beginning thousands of years ago with the sweet milk and cheese treats of India and coming up to the current trendy cupcakes, this seems to cover every bit of information concerning baked goods from the most influential areas of the world.
I wish I had loved this book, and in the hands of many authors, like Steve Almond (Candyfreak), it would have been lots of fun, but while Krondl is an extraordinary researcher, he's a dull writer in desperate need of a strong-willed editor, because he seems to have included every single piece of information he uncovered. Seriously, it feels that nothing was left out, whether it had anything to do with the item being discussed or not, so it quickly became a slog for me. You get every name that a certain pastry may have ever gone by, who may or may not have created it, the year and place... the author is great at names and dates, so if you want the dry facts, this is your book. But if you want entertaining history look elsewhere because even Marie Antoinette is just a stick figure here. I also was put off by the sudden change in POV in the writing that occurred every so often. It would go for ten pages in third person then there would be a first person account, then back to third person. It could be just me not clicking with this writer, as he has some legit credits, but he bored me.
I wish I had loved this book, and in the hands of many authors, like Steve Almond (Candyfreak), it would have been lots of fun, but while Krondl is an extraordinary researcher, he's a dull writer in desperate need of a strong-willed editor, because he seems to have included every single piece of information he uncovered. Seriously, it feels that nothing was left out, whether it had anything to do with the item being discussed or not, so it quickly became a slog for me. You get every name that a certain pastry may have ever gone by, who may or may not have created it, the year and place... the author is great at names and dates, so if you want the dry facts, this is your book. But if you want entertaining history look elsewhere because even Marie Antoinette is just a stick figure here. I also was put off by the sudden change in POV in the writing that occurred every so often. It would go for ten pages in third person then there would be a first person account, then back to third person. It could be just me not clicking with this writer, as he has some legit credits, but he bored me.
September 7, 2012
This was an interesting and entertaining read. Michael Krondl includes a wealth of information without it being too technical and there are quite a few charming anecdotes that make the narrative personal and engaging. The book is divided up in six chapters, each covering the history of sweet food in a single country or region. It started with India and ended with the US, so although I liked the chapter on India, I found the book got progressively more interesting as it got to countries I was more familiar with until the American chapter where I was riveted.
The flaw of this book is the lack of pictures, I can't believe there aren't any pictures. Why???
Aside from that, this is a great book and for anyone. We are all of us attached to dessert and as Krondl follows the evolution of our sweet tooth he follows exotic countries, familiar motivations, the rise and fall of nations, it is fascinating stuff. Just read it with the internet handy so you can look up what some of this stuff looks like.
The flaw of this book is the lack of pictures, I can't believe there aren't any pictures. Why???
Aside from that, this is a great book and for anyone. We are all of us attached to dessert and as Krondl follows the evolution of our sweet tooth he follows exotic countries, familiar motivations, the rise and fall of nations, it is fascinating stuff. Just read it with the internet handy so you can look up what some of this stuff looks like.
January 28, 2025
A little condescending at times (we get it, you think cupcakes are dumb, let it go already), and a tendency to pad out the dessert stuff with more historical context than really needed - but that was usually interesting, so I didn't mind much.
Alas, one of those where half the pagecount is references - not a fun surprise in an ebook, when it says 50% and is suddenly over!
Loved the sections on India and the Middle East especially, but even the section on the US - candy/dessert in the US being done to death in plenty of other spaces - was great, although more because of the anthropological perspective than actual dessert details.
Alas, one of those where half the pagecount is references - not a fun surprise in an ebook, when it says 50% and is suddenly over!
Loved the sections on India and the Middle East especially, but even the section on the US - candy/dessert in the US being done to death in plenty of other spaces - was great, although more because of the anthropological perspective than actual dessert details.
October 18, 2011
Having a bit of a sweet tooth I simply could not pass up the chance to reading a book on the wonderful world of desserts. In Sweet Invention Michael Krondl outlines how desserts developed in different regions of the world. Focusing on six nations that have wielded the greatest influence on other societies, this book is certainly not, as the subtitle would suggest, a concise survey on the topic, but nonetheless a delicious journey.
From India to Italy, from Austria to the US, you find out about the historical and cultural origins of the most common forms of sweet meals in these regions, how they developed over the centuries, and influenced each other across the borders. I liked how the author also includes a view on the importance of the sugar trade, which is obviously an essential part of everything that spells "dessert". A nice touch are the recipes that end each chapter, though you would have to be a pastry chef to actually attempt them.
Quite unusual, but making for a colorful reading experience, was how Krondl sets the mood with his elaborate descriptions of times long gone. Unfortunately he does so to a fault, and the focus that should be on the desserts themselves often shifts to narrations on the surrounding ambience, which might be interesting to some readers, but certainly not those who are looking for actual information on the topic.
In short: A fascinating journey through the world of desserts!
From India to Italy, from Austria to the US, you find out about the historical and cultural origins of the most common forms of sweet meals in these regions, how they developed over the centuries, and influenced each other across the borders. I liked how the author also includes a view on the importance of the sugar trade, which is obviously an essential part of everything that spells "dessert". A nice touch are the recipes that end each chapter, though you would have to be a pastry chef to actually attempt them.
Quite unusual, but making for a colorful reading experience, was how Krondl sets the mood with his elaborate descriptions of times long gone. Unfortunately he does so to a fault, and the focus that should be on the desserts themselves often shifts to narrations on the surrounding ambience, which might be interesting to some readers, but certainly not those who are looking for actual information on the topic.
In short: A fascinating journey through the world of desserts!
September 14, 2011
"Michael Krondl’s Sweet Invention: A History of Dessert, takes readers on an often fascinating journey of desserts in six 'dessert superpower' regions: India, the Middle East, Italy, France, Austria, and the United States. The history of food...even of the icing on the cake as opposed to the cake itself...is as terrific a way to impart knowledge as is the history of fashion. Both are surprisingly good as they give us an accessible way to track changes over time in arenas as diverse as politics, economics, religion, transportation and other technological advances, gender issues, the culture as a whole, and how societies are organized over time..."
Read the remainder of this review on my blog, Toe in the Water.
Read the remainder of this review on my blog, Toe in the Water.
February 26, 2022
Krondl takes the reader on a sweeping tour of the histoy of dessert, starting with India and moving on to the Middle East, Italy, France, Vienna and the United States. From the years before the Christian Era to today a long time. The book is packed with facts, anecdotes, people significant to the development of dessert. I faced several difficulties. In the beginning in particular numerous desserts are mentioned and described. With no pictures I found that understanding the diish was difficult. Krondle jumps around a lot in time, also leading to confusion. The pages are densely packed. His relating cooking to social change fascinated me. However, working one's way through this book takes a formidable attention span.
July 3, 2017
Reviewed by George Erdosh for San Diego Book Review
Home bakers and dessert lovers will be disappointed in "Sweet Invention" as this volume is a huge academic study by food historian Michael Krondl. It is very extensive and well beyond the interest of most home cooks, even perhaps most professional pastry chefs yet it may be a useful addition to professional collections. It certainly will be a good reference book in baking schools and food-related libraries.
You can read this entire review and others like it at San Diego Book Review.
Home bakers and dessert lovers will be disappointed in "Sweet Invention" as this volume is a huge academic study by food historian Michael Krondl. It is very extensive and well beyond the interest of most home cooks, even perhaps most professional pastry chefs yet it may be a useful addition to professional collections. It certainly will be a good reference book in baking schools and food-related libraries.
You can read this entire review and others like it at San Diego Book Review.
October 22, 2025
Bel libro, anche se a volte la scrittura si fa ripetitiva. Inoltre l'ultimo capitolo non m'ha fatto impazzire, era sinceramente un po' noioso.
July 17, 2011
Sweet Invention is a book about the history of dessert in several regions of the world.
I'm a huge fan of not only food, but of food history, so I was eager to see what I could learn. While there was a lot of information in Sweet Invention, I found myself not as interested as I could have been. The chapter on India was good, but then it became rather dry and textbook like. I'm not saying that I need history to be dumbed down for me to enjoy it, but I think that the author could have spent some more time entertaining us instead of just giving us a lot of facts.
I definitely learned things while reading Sweet Invention, but I'm having trouble figuring out what audience this could be appropriate for. I think that this book would have been better off as a series of magazine articles.
*** = glad I read it.
ARC provided by NetGalley
I'm a huge fan of not only food, but of food history, so I was eager to see what I could learn. While there was a lot of information in Sweet Invention, I found myself not as interested as I could have been. The chapter on India was good, but then it became rather dry and textbook like. I'm not saying that I need history to be dumbed down for me to enjoy it, but I think that the author could have spent some more time entertaining us instead of just giving us a lot of facts.
I definitely learned things while reading Sweet Invention, but I'm having trouble figuring out what audience this could be appropriate for. I think that this book would have been better off as a series of magazine articles.
*** = glad I read it.
ARC provided by NetGalley
January 8, 2012
Sweet Invention should have been the perfect gift for any dessert lover, something to wrap up as an awesome accompaniment to that copy of Engoron's Choclatique already waiting under the Christmas tree for your favorite baker. Natalya Balnova's lovely yet simple jacket design certainly hints at delights for the curious gastronome - pity author Michael Krondl squanders all that potential with his remarkably dull text.
To be fair, Krondl isn't helped any by the utter lack of design within the book itself - the page layout, particularly at the end of each chapter where recipes are presented, is completely without aesthetic merit - but most of the problem lies with the writing itself. Though packed with fascinating trivia, the text lacks narrative flow and drowns in rote recitations of ingredients.
That's hardly a recipe for good reading.
To be fair, Krondl isn't helped any by the utter lack of design within the book itself - the page layout, particularly at the end of each chapter where recipes are presented, is completely without aesthetic merit - but most of the problem lies with the writing itself. Though packed with fascinating trivia, the text lacks narrative flow and drowns in rote recitations of ingredients.
That's hardly a recipe for good reading.
February 1, 2012
Didn't finish this....it was sort of interesting, but I got the impression that the author wasn't sure of how to organize the massive amount of material he had, despite his focus on the dessert history of 6 specific nations. In the Indian section, for example, he was introducing a new dessert and new word every other syllable, and beyond describing "families" of sweets, it got almost detailed. I think in some places he would have benefited the reader by creating summary tables or otherwise breaking up the flow of text and jumbled ideas.
I might get it out again just to read about French desserts and maybe U.S., but as it is I think it overreaches the subject matter.
I might get it out again just to read about French desserts and maybe U.S., but as it is I think it overreaches the subject matter.
July 16, 2014
Terrific. It is remarkable how food triggers such a diversity of writing styles and modes. Some food media activate a hyperbole that takes my breath away. Some recipe books demonstrate such a tight use of language that it is like a discursive diet.
Michael Krondl's _Sweet Invention_ is - like Goldilocks and the three bears - just right. It is entertaining, quirky and evocative. The sensuality of food is demonstrated without steering into Nigella Lawson-fuelled food pornography. Well written and carefully researched, it is part history and part travelogue.
In this book, the seduction of sweets is both evocative and understandable.
Michael Krondl's _Sweet Invention_ is - like Goldilocks and the three bears - just right. It is entertaining, quirky and evocative. The sensuality of food is demonstrated without steering into Nigella Lawson-fuelled food pornography. Well written and carefully researched, it is part history and part travelogue.
In this book, the seduction of sweets is both evocative and understandable.
March 28, 2012
Got halfway through, had to return to the library, meant to recheck it out, never got around to it- and never really cared. It's rare I don't finish a book, and it wasn't that this book was so terrible, in fact, parts were enthralling and full of brand new facts. But the writing wasn't as sweet as its subject, and there was too much emphasis on the ingredients over the stories & culture behind them. Maybe one day, I'll read the other half, but I'll definitely be eating a lot of dessert between now and when I get to the end of this book.
August 9, 2015
I did not finish this book. Quite frankly, it was boring. The book could've been salvaged if there were more recipes, but unfortunately the vast majority of the book consisted of rather droll background stories and overly-detailed analyses of obscure desserts. The writing style seemed fairly academic as well, not very engaging to the casual reader. Of course, it would be an impossible task to fully encapsulate the history of "dessert" in a single book, so the author faced an uphill battle from the start.
September 26, 2012
While not as engrossing as "The Taste of Conquest," I still learned plenty, especially about India. The insight that effected me most was that, in every country he profiled except the US, desert making is usually left up to artisanal experts. Here, our ideal sweets (apple pie, cookies, brownies) are homemade. This reflects very different world views.
On a side note, I would have been interested in a history of deserts in the far east.
On a side note, I would have been interested in a history of deserts in the far east.
December 7, 2012
I heard interviews with the author on NPR's All Things Considered and then Talk of the Nation and a couple of other shows. So when the local university got I copy, I checked it out. Both my wife and I enjoyed the book, the portions on Italy, Paris, Vienna, and United States more than India and the Middle East. The author includes a recipe with each chapter, so read and enjoy dreaming of all the types of desserts that have existed.
April 29, 2012
A little more social and political history and a little less delicious description than I expected, but still passable. I don't think Krondl did a particularly good job organizing and focusing his material, even with the arbitrary choice to only tell the history of dessert through the lens of six national histories. Even so, my main questions about the development of dessert were answered.
November 29, 2016
This sounded like such a yummy book but its really rather tasteless and bland. There's loads of interesting information about desserts and thier history and culture but the whole thing reads like a boring textbook designed for pastry chef students.
I recieved this book free from the publisher via GoodReads.
I recieved this book free from the publisher via GoodReads.
December 17, 2019
Even though I read this book spread out over a long time, it gave me great insights about the history of dessert. Most of the new knowledge I gained through this book I had literally no idea about before.
I would have preferred it as an audio book, which was unfortunately not available. But other than that it is simply very good.
I would have preferred it as an audio book, which was unfortunately not available. But other than that it is simply very good.
January 27, 2012
This was interesting, but became a bit repetitive after a while. Most of the discussion was about sugar and its impact on the Indian, Middle Eastern, European, and United State cultures. I am impressed with Krondl's work, going back to BCE recipes.
September 15, 2012
Very interesting, I learned a lot, found some desserts that I would like to learn how to make. The United States chapter bothered me a little, I have always liked to make my desserts from scratch and try new things. So, perhaps this is not normal?
November 26, 2016
I read this book like a novel with recipes. I had no idea that some ingredients I take for granted were so rare. I highly recommend this book for the dessert lover...for the history and the story that will come to mind as ingredients are used. Great read, top shelf!
October 21, 2011
I expected this to be fascinating, but was disappointed. I couldn't get into it. I'd rather spend my time reading something else.
January 27, 2014
would have liked it to have more cultures explored!
April 2, 2016
Really amazing book if you are into the history of specific desserts. However, it got boring for me and I didn't end up finishing it.
Want to read
November 21, 2011On order at Weber as of 11/21/11.
February 22, 2012
Very interesting - I wish the writing were a bit more captivating, tho.
Displaying 1 - 27 of 27 reviews