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Published 2015
For Greeks and Romans, “sweet” was merely one taste quality among many. To dieticians in particular, who based their prescriptions on humoral theory, sweet substances and ingredients were in general classed as “hot” and were to be taken sparingly or avoided by those with hot constitutions. Since alcoholic drinks were also hot, as were most spices, honeyed and spiced wines were extremely hot and were taken before the meal: their heating effect would be mitigated by the “cold” foods to be served later. See medicinal uses of sugar.