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"I would stand transfixed before the windows of the confectioners' shops, fascinated by the luminous sparkle of candied fruits, the cloudy lustre of jellies, the kaleidoscope inflorescence of acidulated fruitdrops -- red, green, orange, violet: I coveted the colours themselves as much as the pleasure they promised me."
Simone de Beauvoir (1908-1986)
French Existentialist, writer
“The dessert crowns the dinner. To create a fine dessert, one has to combine the skills of a confectioner, a decorator, a painter, an architect, an ice-cream manufacturer, a sculptor, and a florist. The splendour of such creations appeals above all to the eye - the real gourmand admires them without touching them! The magnificence of the dessert should not allow one to forget the cheese. Cheese complements a good dinner and supplements a bad one.”
Eugene Briffault (1799-1854)
Describing a Sundae "...I shall remember that sundae all my life. In a sumptuous confectioner's shop, light, airy, full of fragrance, we were served with a mountain of coffee ice cream, sprinkled with cream and scattered with walnuts, honey, peanuts, and various fruits. When I carried the first spoonful to my mouth...my taste buds experienced a violent ecstasy. A whole opera of sensation rolled off my tongue..."
Henri Troyat, French writer, biographer
‘La Case de l'oncle Sam’
“Ten years ago taffy cut up into various shapes, and variously flavored, was the favorite. Then gum drops couldn't be made fast enough to meet the call. Dealers began putting brandy and cordials into them, and with that the demand fell off, and the gum drop furore was killed. At one time New York women would scarcely eat any confectionery but cream-stuffed dates. Then fig paste had a run of about two years. Chocolate creams and chocolate caramels have had a long run, and promise to have an enduring demand, but new fashions may start up at any time.”
‘The Candy Maker’ (1878)
“Even when freshly washed and relieved of all obvious confections, children tend to be sticky.”
Fran Lebowitz, journalist
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