I am delighted to announce that a new exhibit related to antique confectionery equipment has officially opened. Below is an excerpt rom the pages of the virtual exhibit, based on the Culinary Curiosity exhibition at Chicago’s Kendall College which has been artfully curated by Vicki Matranga.
"Candy and chocolate delights blend artistry and science. Confectionary workers are skilled artisans who understand the behavior of sugars and must control temperature and texture while they operate specialized equipment.
The tools displayed here suggest the wide range of equipment needed in the labor-intensive confectionary trade. Always seeking newness, the confectionary business relies on product appearance and merchandising to differentiate offerings for holidays, gifts, and novelties. Since the mid-1800s, the industry has been sensitive to the price and availability of sugar, corn sweeteners, and cacao. Today it responds to consumer demand for healthful snack foods and global pressures in labor and production costs."
For more information please visit the online exhibit!