Your new post is loading...
Today I have a guest on my blog! Fellow foodie and Italian interpreter Andrea Alvisi from Attitude Translations and I have decided to team up on a difficult topic for who translates recipes: sugar. There are many different kinds, more than you could imagine, and not all of them are available everywhere.
Today Andrea will give us an overview on white sugars, and next week I’ll add my two cents on brown sugars. I am sure you will enjoy all the precious infos!
Imagine a crunchy biscuit, biting into a slice of a moist and decadent chocolate cake, spreading some fruit chutney on a crisp cracker alongside that piece of mature cheddar. Or drizzling your French fries with tomato ketchup (so not healthy, but oh so good), drinking a glass of your favourite fizzy pop or even indulging with a soft and creamy toffee candy. All of these foods have a common ingredient: sugar.
Far from launching into a tirade on the health risks associated with an abuse of sugar or getting involved in the debate surrounding fizzy sugary drinks in the UK, today we would like to take a closer look at sugar in translation. Little did you know, for instance, that the type of sugar you eat can indeed define the country you live in. When we look at the variety available in Italy, for instance, we can see the choice is somewhat limited if compared to the UK.
