Honey from hive to honeypot - Sue Style

For over ten thousand years bee-keeping and the collection of honey has been important to man. It is the original sweetner, popular long before cane sugar became common. Even today the simple spreading of honey on hot toasted crumpets is still a gastronomic delight.;But, as author Sue Style discovers, there is more to honey than its deliciously sweet taste. Throughout history, it has been hailed as a life-promoting food - in many religions honey is the nearest thing to the food of the Gods and its was the Greek philosopher Democritus who claimed that good health relied solely on having honey on the inside, olive on the outside.;Honey is one of only two substances people commonly eat which is created by animals specifically to feed their young. The author's lively account of how honey is made, the hierarchy in the beehive, the various rituals the bees perform and the role of the bee-keeper is fascinating to read. There are also many different kinds of honey. Some of the most valued honeys come from orange blosson, heather, lavender, rosemary, acacia and eucalyptus. It is produced in many different countries and Sue Style takes us from Hungary to Mexico and from Alsace to India with intermediate stops to describe the various flavours and tastes to be discovered.;A final selection of honey-flavoured recipes - both sweet and savoury - such as Spicy Grilled Chicken with honey marinade and Honey Caramel Creams with Raspberry Sauce conclude this excursion into the origins and background of one of our favourite foods.