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Summary
Summary
Get in on the ground level of the next artisan food obsession--honey!
Just like wine, cheese, beer or coffee, honey is an artisan food with much to be discovered. Whether you're interested in tasting the various varietals, using it as a cure, or harvesting your own, Honey For Dummies is the guide for you. This book reveals the deep and complex world of honey, its diverse floral sources, and its surprising range of colors, smells, and flavors. You will learn about over 50 single-origin honeys, their sensory profiles, where they are produced and where to buy them. Discover how to taste and evaluate honey using the same methods as professional honey sensory expert. Understand how honey is produced by honeybees, and how beekeepers harvest, and bottle this liquid gold. You'll also discover the historical role honey has played around the world in folklore, religions, and economies. From its health benefits, to recipes, to food pairings, this complete guide covers all things honey!
Honey is the latest food trend that can be found at farmers' markets, specialty food shops and on the menu of restaurants. It is produced from bees in every state and just about every country on the planet. Let Honey For Dummies accompany you on your sweet adventure!
Discover the rich and complex world of single-origin honey Learn about honey's composition and its myriad health benefits Acquire the skills to taste honey like a pro then how to perfectly pair honeys with all foods Try the book's many wonderful recipes that incorporate honey Honey For Dummies is the perfect companion for every chef, brewer, homesteader, beekeeper or honey lover.
Author Notes
C. Marina Marchese is an author, beekeeper, and honey sensory expert. She is also the founder of the American Honey Tasting Society and the Red Bee brand. Howland Blackiston is the best-selling author of Beekeeping For Dummies and Building Beehives For Dummies, and founding board member and past president of Connecticut's Back Yard Beekeepers Association.
Table of Contents
Introduction | p. 1 |
About This Book | p. 1 |
Foolish Assumptions | p. 3 |
Icons Used in This Book | p. 3 |
Beyond the Book | p. 4 |
Where to Go from Here | p. 4 |
Part 1 Honey, Give Me the Lowdown | p. 7 |
Chapter 1 Dipping into Honey's History and Its Importance Today | p. 9 |
Introducing Discoscapa apicula - the World's Oldest Bee? | p. 10 |
Raising Bees in Ancient Egypt | p. 11 |
Embalming with Honey and More | p. 12 |
Discovering the World's Oldest Beehives | p. 13 |
In Praise of Honey | p. 14 |
Islam | p. 15 |
Hinduism | p. 15 |
Judaism | p. 15 |
Buddhism | p. 15 |
Christianity | p. 15 |
Sikhism | p. 15 |
Finding Honey in Literature and Folklore | p. 16 |
Honey Bees Come to America | p. 17 |
Honey Today: Celebrity Status | p. 18 |
Chapter 2 Looking at How Honey Is Made and Harvested | p. 19 |
Gathering Their Groceries | p. 19 |
Understanding the Composition of Honey | p. 23 |
Harvesting Honey: From Bee to Bottle | p. 24 |
It's all about timing | p. 25 |
Driving the bees out of the honey supers | p. 27 |
Removing the honey from the comb | p. 27 |
Chapter 3 Appreciating the Different Styles of Honey | p. 29 |
Walkin' Talkin' Honeycomb | p. 30 |
Savoring Liquid Gold - Extracted Honey | p. 31 |
Getting Chunky with Chunk Honey | p. 31 |
Whipping Your Honey | p. 32 |
What's the Story on Honey Straws? | p. 34 |
Part 2 Nutrition, Health, and Honey | p. 37 |
Chapter 4 All About Apitherapy | p. 39 |
Bee Venom | p. 40 |
Bee Pollen | p. 42 |
Royal Jelly | p. 43 |
Propolis | p. 44 |
Beeswax | p. 44 |
Enjoying the Many Benefits of Honey | p. 45 |
Cuts, burns, and scratches | p. 46 |
Fixing sore throats and coughs | p. 46 |
Getting the honey glow | p. 47 |
Chapter 5 Making Honey Remedies at Home | p. 49 |
Mixing Up Some Honey-Based Hair and Skincare Products | p. 50 |
Honey-Based Elixirs | p. 61 |
Part 3 Honey Varietals | p. 69 |
Chapter 6 Discovering the World's Top Honey Producers | p. 71 |
1 China (500,000 tons) | p. 72 |
2 Iran (112,000 tons) | p. 72 |
3 Turkey (110,000 tons) | p. 73 |
4 India (85,000 tons) | p. 73 |
5 United States (81,000 tons) | p. 74 |
1 North Dakota (19,000 tons) | p. 74 |
2 South Dakota (19,000 tons) | p. 75 |
3 Montana (7,000 tons) | p. 75 |
4 California (6,850 tons) | p. 75 |
5 Florida (5,950 tons) | p. 76 |
6 Minnesota (3,905 tons) | p. 76 |
7 Texas (3,700 tons) | p. 76 |
8 Michigan (2,650 tons) | p. 77 |
9 Idaho (1,650 tons) | p. 77 |
10 Wisconsin (1,500 tons) | p. 77 |
6 Russian Federation (70,000 tons) | p. 78 |
7 Ukraine (66,500 tons) | p. 78 |
8 Mexico (57,000 tons) | p. 79 |
9 Brazil (42,400 tons) | p. 79 |
10 New Zealand (23,000 tons) | p. 80 |
Chapter 7 Getting to Know 50 Varietals of Honey | p. 81 |
Learning about Varietal Honeys | p. 82 |
1 Acacia | p. 82 |
2 Ailanthus | p. 83 |
3 Alfalfa | p. 83 |
4 Avocado | p. 84 |
5 Basswood | p. 85 |
6 Bell Heather | p. 85 |
7 Blackberry | p. 86 |
8 Black mangrove | p. 86 |
9 Blueberry Blossom | p. 87 |
10 Borage | p. 87 |
11 Buckwheat | p. 88 |
12 Chestnut | p. 89 |
13 Coriander | p. 89 |
14 Cranberry Blossom | p. 90 |
15 Dandelion | p. 90 |
16 Eucalyptus | p. 91 |
17 Fireweed | p. 91 |
18 Gallberry | p. 92 |
19 Goldenrod | p. 92 |
20 Honeydew | p. 93 |
21 Honeysuckle | p. 94 |
22 Huajillo (pronounced wa-HE-yo) | p. 94 |
23 Japanese Knotweed | p. 95 |
24 Kamahi (pronounced car-MY) | p. 95 |
25 Kiawe (pronounced kee-AH-vay) | p. 96 |
26 Kudzu | p. 96 |
27 Lavender | p. 97 |
28 Leatherwood | p. 98 |
29 Ling Heather | p. 98 |
30 Litchee | p. 99 |
31 Macadamia | p. 99 |
32 Manuka | p. 100 |
33 Meadowfoam | p. 101 |
34 Mesquite | p. 101 |
35 Ohi'a Lehua | p. 102 |
36 Orange Blossom | p. 102 |
37 Rapeseed | p. 103 |
38 Raspberry | p. 103 |
39 Rhododendron | p. 104 |
40 Rosemary | p. 105 |
41 Sage | p. 105 |
42 Saw Palmetto | p. 106 |
43 Star thistle/Knapweed | p. 106 |
44 Strawberry tree | p. 107 |
45 Sunflower | p. 107 |
46 Thyme | p. 108 |
47 Tulip poplar | p. 108 |
48 Tupelo | p. 109 |
49 Ulmo | p. 110 |
50 Yellow Sweet Clover | p. 110 |
A Word about Wildflower Honey | p. 111 |
Chapter 8 All That Glistens Is Not Liquid Gold | p. 113 |
Laundering Honey | p. 114 |
Transshipping Honey | p. 115 |
Removing Pollen to Conceal the Honey's Origin | p. 117 |
Blending Honeys | p. 118 |
Cutting Honey | p. 119 |
Intervention of Humans | p. 120 |
Part 4 Becoming a Honey Tasting Expert | p. 121 |
Chapter 9 Thinking Like a Honey Sommelier | p. 123 |
Differentiating Taste and Flavor | p. 124 |
Taste sensations | p. 124 |
Flavor sensations | p. 124 |
Other taste sensations | p. 125 |
Are You a Supertaster? | p. 126 |
The Nose Remembers | p. 128 |
Describing What You Taste | p. 128 |
Tuning Up Your Taste Buds and Sharpening Your Sniffer | p. 129 |
Training your sense of taste | p. 129 |
Refining your sense of flavor | p. 131 |
Chapter 10 Knowing How to Taste Honey | p. 133 |
Looking, Smelling, and Tasting: Sensory Analysis | p. 134 |
Creating the Right Environment for Tasting | p. 135 |
Making certain you are fresh and rested | p. 135 |
Staying healthy | p. 136 |
Fasting before tasting | p. 136 |
Avoiding extraneous smells | p. 136 |
Setting Up For Honey Tasting | p. 137 |
Picking honeys to sample | p. 138 |
Gathering your tasting tools | p. 138 |
Getting organized using a tasting mat | p. 139 |
Picking a palette cleanser | p. 140 |
Writing Tasting Notes | p. 140 |
Starting with a basic look-see | p. 140 |
Determining liquid or solid | p. 141 |
Discovering undesirable stuff | p. 142 |
Evaluating clarity | p. 142 |
Defining the Color of Honey | p. 142 |
Smelling Your Honey | p. 143 |
Profiling Honey Characteristics | p. 145 |
Using the Aroma and Flavor Chart | p. 146 |
Trigeminals | p. 147 |
Determining the Honey's "Finish" | p. 148 |
Talking About Texture | p. 148 |
Chapter 11 Taking the Terror Out Of Terroir | p. 151 |
Capturing the Flavors of Local Foods | p. 152 |
Ensuring quality standards | p. 152 |
Certifying and protecting honeys | p. 154 |
Influencing Nectar | p. 155 |
Getting the Dirt on Honey (Geology) | p. 156 |
Honey and Geography | p. 157 |
Knowing What Weather Has to Do with It | p. 157 |
Rain, rain don't go away | p. 157 |
Here comes the sun! | p. 158 |
Chapter 12 Looking at What Can Go Wrong With Honey | p. 159 |
Recognizing Defects | p. 160 |
Burnt honey | p. 160 |
The brood factor | p. 160 |
Medico mayhem | p. 160 |
Smoky stuff | p. 161 |
Just one word - plastics! | p. 161 |
Metal madness | p. 161 |
Crossing Crystallization Defects | p. 162 |
Incomplete crystallization | p. 162 |
Crystal striping | p. 162 |
Separation of honey | p. 162 |
Knowing Why a Honey Tastes Like Beer | p. 163 |
Part 5 Hey, Honey, Let's Party | p. 165 |
Chapter 13 Shopping for Your Honey | p. 167 |
Knowing Where to Shop | p. 167 |
Go straight to the source | p. 168 |
Farm stands and farmers markets | p. 168 |
Gourmet markets | p. 169 |
Cheese shops | p. 170 |
Deciphering Labels | p. 170 |
Nutrition labels | p. 171 |
True Source | p. 173 |
Gluten-free | p. 174 |
Vegan | p. 174 |
Raw, natural, organic, all natural -Descriptors that mean nothing | p. 174 |
GMO | p. 175 |
Fair Trade Honey | p. 176 |
Chapter 14 Brewing Honey Wine (Mead) | p. 177 |
Discovering Mead's Long History | p. 178 |
Introducing Seven Types of Mead | p. 179 |
Traditional mead | p. 179 |
Sack mead | p. 179 |
Hydromel | p. 180 |
Bochet mead | p. 180 |
Metheglin | p. 180 |
Sack metheglin | p. 180 |
Mead made with fruit juices | p. 180 |
Getting the Necessary Mead-Making Equipment | p. 181 |
Understanding Useful Mead-Making Terms | p. 184 |
Chapter 15 Cooking with Honey | p. 201 |
Chapter 16 Baking with Honey | p. 223 |
Swapping Out Sugar for Honey | p. 223 |
Checking Out Some Recipes | p. 225 |
Chapter 17 Using Honey for Thirst-Quenching and Celebratory Beverages | p. 243 |
Making Honey-Inspired Beverages | p. 243 |
Mixing Honey-Based Cocktails | p. 247 |
Gin | p. 247 |
Tequila | p. 248 |
Vodka | p. 250 |
Scotch whisky | p. 250 |
Whiskey (bourbon or rye) | p. 253 |
Rum | p. 255 |
Chapter 18 Pairing Honey with Cheese and Other Foods | p. 257 |
Pairing Honey with Cheese | p. 258 |
Understanding the dynamics of honey and cheese | p. 259 |
It's a matter of taste | p. 259 |
Conjuring Creative Pairings | p. 261 |
Choosing complementary duos | p. 261 |
Considering that opposites attract | p. 261 |
Taking texture into account | p. 261 |
Staying local | p. 262 |
Just go for it! | p. 262 |
Considering Classic Pairings of Honey and Food | p. 262 |
Chapter 19 Honey, Let's Have a Party | p. 265 |
Planning the Party | p. 265 |
Deciding on the theme | p. 266 |
Setting the mood | p. 266 |
Assembling the Right Stuff | p. 268 |
Developing Your Menu | p. 268 |
Creating Honey Grazing Boards | p. 270 |
Piloting Tasting Flights | p. 270 |
Including Fun Honey Games | p. 272 |
Trio tasting game | p. 272 |
Honey spelling game | p. 273 |
Show Friends How It Went | p. 273 |
Part 6 The Part of Tens | p. 275 |
Chapter 20 Ten Great Honey Festivals | p. 277 |
Oregon Honey Festival, Ashland, Oregon | p. 278 |
Philadelphia Honey Festival | p. 278 |
NYC Honey Week, Rockaway Beach | p. 278 |
Honey Bee Fest, New York | p. 278 |
Sweet Bee's Honey Festival, New York | p. 279 |
Vermont's Golden Honey Festival | p. 279 |
Arizona Honeybee Festival, Phoenix | p. 279 |
Michigan Honey Festival | p. 279 |
Tennessee Honey Festival | p. 280 |
Uvalde Honey Festival, Texas | p. 280 |
Chapter 21 More Than Ten Frequently Asked Questions about Honey | p. 281 |
What's the best way to store honey once the jar has been opened? | p. 282 |
Does honey ever spoil or go bad? | p. 282 |
Why does my honey look like it has two different layers? | p. 282 |
My honey has crystallized; can I get the honey liquid again? | p. 283 |
What's organic honey? | p. 283 |
What's the difference between Grade A and Grade B honey? | p. 283 |
What accounts for the different colors and flavors of honey? | p. 284 |
Why do honey bees make honey? | p. 284 |
Is it true that eating local honey will relieve pollen-related allergies? | p. 285 |
What does "raw" honey mean? | p. 285 |
How can I test my honey for authenticity? | p. 285 |
Why does honey from the same local beekeeper taste different sometimes? | p. 286 |
Why shouldn't you feed honey to a baby? | p. 286 |
How many flowers must honey bees visit to make one pound of honey? | p. 286 |
How much honey does a worker honey bee make in her lifetime? | p. 286 |
What famous Scottish liqueur is made with honey? | p. 287 |
What's the U.S. per capita consumption of honey? | p. 287 |
How many honey-producing colonies of bees are there in the United States? | p. 287 |
Do all bees make honey? | p. 287 |
Chapter 22 Ten Honeys for your Bucket List | p. 289 |
The Most Expensive Honey in the World: Elvish | p. 289 |
Most Sacred Honey: Sidr | p. 290 |
Most-Difficult-to-Get Honey: Pitcairn Island | p. 290 |
Most International Awards: Sourwood | p. 291 |
Most Bitter Honey: Strawberry Tree Honey | p. 291 |
Psychedelic Mad Honey: Deli Bal | p. 292 |
Most Unique Texture: Ling Heather Honey | p. 292 |
Volcanic Honey: Wenchi | p. 293 |
Silkiest Honey: Ulmo Honey | p. 293 |
Most Buttery Honey: Kamahi | p. 294 |
Part 7 Appendixes | p. 295 |
Appendix A Glossary | p. 297 |
Appendix B Helpful Honey Resources | p. 305 |
Index | p. 317 |