Le goût sucré est inné. Il a précédé le sucre et a été recherché depuis l’Antiquité sous forme d’ersatz, comme le miel ou les fruits secs. Découvert par les Croisés au XIIe siècle, le sucre et son goût ont eu du mal à percer en Occident. Délaissé au Moyen-Âge au profit du goût acide, il n’éveille l’intérêt des classes aisées qu’après le développement de la culture de la canne dans les Îles. Le goût sucré retrouve une place honorable au moment du dessert et pour faciliter la consommation du café et du chocolat. Sa véritable expansion et sa démocratisation datent du XIXe siècle, à la suite de l’accroissement de la production de sucre à partir de la betterave sucrière. Peu à peu, le goût sucré devient indispensable en raison du plaisir qu’il procure. Les progrès de la chimie parviennent à le dissocier du sucre, en synthétisant des édulcorants. Le goût sucré a réinvesti la cuisine, et les consommateurs ne craignent plus de l’associer aux goûts salé et acide, ou de consommer des boissons sucrées au cours des repas. Son retour en force, favorisé par les produits industriels, inquiète, car il est dénoncé comme l’un des marqueurs de l’alimentation surabondante et déstructurée qui conduit à l’obésité.As sweetness is inherited, humans have for ever been in the search of sugar. In the Ancient times, honey and dried fruits were used as the first substitutes for sugar. After its discovery in the 17th century during the crusades, sugar has been submitted to many hurdles before its dissemination in the Western countries. After it had been neglected in the Middle-Age and supplanted by the acid taste, its increased consumption was particularly marked in the upper classes of the society, concomitantly to the intensified farming of cane sugar in tropical islands. The attraction for sweetness was primarily enjoyed as a desert at meal times for facilitating the consumption of such hot drinks as coffee and chocolate. Its worldwide dissemination really started in the 20th century when its production was extended to that of beet sugar. Sweetness progressively became mandatory for those who appreciated its pleasant taste. The endless story of chemical sciences was the starting point for individualizing sweetness from sugar, the link in the chain being the synthesis and production of artificial sweeteners. Sweetness was further considered a natural and popular component of cooking and nowadays all consumers do not hesitate to use it in combination with either salted or acidic foods and soft drinks during meal periods. Its return in strength, which is facilitated by the progression of industrial products, is of concern since it is denunciated as one of the key markers of an exaggerated and unstructured eating behavior, one of the main causative factors of obesity.
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