The book "الحلوى والسكاكر.. تاريخ عالمي" explores the materials of the confectionery industry and offers a historical overview of the first sweets on an engaging journey around the world of this international industry. The first chapter of the book examines the historical origins of the English terms used for the confections and sweets, derived from ancient words, and their evolution, which became widely spread over time, making it an important linguistic reference on this issue. Then the author transitions to discussing collective names and known terms related to confectionery products in different countries.
In the second chapter of the book, the reader immerses in a research journey on sugar, the basis of the confectionery industry, while the fourth chapter presents sweets that are more developed and exotic. The fifth chapter documents the development of the confectionery industry as an economic and industrial sector, and the concluding chapter of the book showcases festivals and celebrations around the world. The author of the book, British food historian and writer Laura Mason, is known for her work in the field of culinary arts. The translator of the book, Egyptian Ahmed Salem Drovish, has an extensive experience in the field of translation and obtained a bachelor's degree in English language and literature in 2007.
The book "الحلوى والسكاكر.. تاريخ عالمي" was published by the Abu Dhabi Center for Arabic Language as part of the "كلمة" translation project, and the book was reviewed by Dr. Yusuf Hamdan. Through six chapters, the book provides a comprehensive and intensive overview of confectionery products around the world, covering their origins, diversity, and connection with different cultures, and also examines their names and evolution, as well as their production.
