|The original 1940s Candy Land game|
Monday, April 25, 2011
Eleanor Abbot created the concept and submitted the idea to the popular game maker, Milton Bradley. The first CANDY LAND games were introduced in 1949 and sold for a dollar a piece. The game was promoted as "A Sweet Little Game for Sweet Little Folks". The candy theme and sweet dreams it evoked made it an instant hit. Today, over 40 million CANDY LAND games have been manufactured.
Saturday, April 23, 2011
For your viewing enjoyment a 1972 UPI, Films Incorporated Movie
"All About Candy"
This incredible (almost 40 year old!) 10-minute movie is voiced over by a young girl who's exploring the world of candymaking with her longhaired friends. There's scenes of ingredient sources: milk from cows, sugar from sugarcane, and a tropical cocoa farm. This stunning period PSA features groovy music and unbelievable interior shots of large scale hard candy making, plus vintage chocolate production filmed at the Hershey factory. The movie shows chocolate bars being molded, Hershey Miniatures coming off a bag filler line and chocolate enrobers. It's very Charlie and The Chocolate Factory & very fabulous. "All About Candy" is from my vintage confectionery collection. Enjoy!
Wednesday, April 20, 2011
Beth’s office is heaven for a candy lover. From the vintage gumball machine on the shelf in the hallway to the candy-themed graphic prints, just about every candy-related item you could wish for is lurking in some corner. For example, in the middle of work on Monday afternoon Beth pulled out an entire basket full of antique tin chocolate molds. Looking through them I realized many of the molds were Easter themed. It turns out the first edible bunnies were found in Germany in the 1800s and Whitman’s Chocolates was one of the first to produce chocolate bunnies in the United States in 1842, but these adorable chocolate confections didn’t gain popularity until the 1900s. Now we see them everywhere from February through April. So what better time to learn how to make molded chocolates than for a holiday that evokes childhood memories of biting the ears off countless chocolate bunnies?
Monday, April 18, 2011
|Elizabeth Victoria Knowles|
Soft and Fuzzy Johnson in the Lollipop Forest
Round Candies I
New York, NY – Beth Kimmerle, in partnership with the The National Confectioners Association, presents Sweet&Salty:Artworks (see complete slideshow on lower right) an exhibition of 15 works made by artists who are inspired by chocolate, snacks and candy.Curated by Beth Kimmerle, writer and confectionery historian, the exhibition is made up from pieces from her private collection and will be on view at the SWEETS & SNACKS EXPO® at McCormick Place from May 24-26, 2011.
The show is organized by the National Confectioners Association and made possible by support from its members.
|Edie Harper, Penny Candy|
Beth, who has painted literary portraits of some of America’s most famous candy companies in her book Candy: The Sweet History, will provide context for each piece. This is the first contemporary art exhibition organized by Kimmerle who's workedon historical confectionery collections and exhibits internationally. “Our aim is to tell cultural stories about the treats we eat,” said Beth Kimmerle, curator. “These artworks truly capture the sweet--and savory-- side of life.”
The selected artists found muses of the sweet and snack-worthy variety; the artwork includes odes to favorites from licorice to lollipops and pretzels to peanuts. Featured artists include: Craig Kanarick, Elizabeth Victoria Knowles, Edie Harper, Jason Chase and Danielle Byrne, a designer who illustrates sweets and snacks as they remind her of celebratory times as a child. Along with their good memories and "sweet teeth", the artists respond to the vibrant colors and iconic shapes of the products.
The SWEETS & SNACKS EXPO® is the largest confectionery and snack trade show in the United States, featuring more than 500 exhibitors and nearly 15,000 attendees. This year's inaugural art gallery will educate and also explore the ways in which people are creatively motivated by candy. The gallery will create a forum and an area for exchange of creative ideas surrounding candy.
PRESS TOUR AND IMAGES A press tour may be scheduled. High-resolution digital images are available to the press. Please provide contact information to receive detailed download instructions. mailto:firstname.lastname@example.org.
|Danielle Byrne, Pretzel|
|Jason Chase, All Day Sucker|
ABOUT Beth Kimmerle, chocolate and candy expert and historian, has served the confectionery industry as a writer and consultant. She has worked on candy museums and exhibits in the U.S., Japan, Canada and currently, San Juan, Puerto Rico. She is the author of four books documenting the history of America's confectionery industry. Her latest is titled Blommer: An American Chocolate Legacy. Beth has made appearances on the Food Network, History Channel, National Public Radio, NBC's The Today Show and Martha Stewart Living. Beth has been a featured candy-making instructor and lecturer at The Chicago History Museum, Princeton University, University of Chicago, and the New York Chocolate Show.
Thursday, April 14, 2011
To start off our series of reworked vintage confectionery recipes the first step was to find the recipes. We have a bounty of recipes available in Beth's antique confectionery cookbook collection but I though I'd start with the the place that houses one of the top cookery collections in the world. After spending many hours in the caverns of the New York Public Library with countless patient librarians and hundreds of confused tourists, I had found a number of vintage candy recipes published between 1834 and 1928. I returned home to start my work on a candy recipe found in the 1928 cookbook The Modern Cook Book by K. Camille Den Dooven. The book itself looked like it had never been used in a kitchen, but as I opened it, pages fell into my lap. I imagine that someone spent hours carefully reading through it and copying each recipe so as to not subject the book to the messy conditions of the kitchen. I followed suit and made copies of the pages and ultimately chose to make the opera caramels because I liked the name. Opera caramels sounded like maybe they were concocted to make a mouth sing.