No Thyme to Cook is thrilled to welcome back acclaimed Food Historian Joyce White for her continuing series – Cooking Up History. This month Joyce will show us how the history of sugar cane has changed over the years in Western culture. From its introduction to Medieval England to the Victorian days, sugar has had many incarnations. It was first used as a medicine and a spice, then in courtly dining as part of an after dinner ritual known as the Void. Sugar was also used to create masterful sculptures and was the focal point of the Tudor banquet. Throughout the presentation you’ll sample an assortment of historic sweets and confections.