Rafał Hryszko

„O sztuce cukrowej”, czyli dlaczego piętnastowieczni aptekarze włoscy wytwarzali słodycze?

Introduction

„o sztuce cukrowej”, czyli dlaczego piętnastowieczni aptekarze włoscy wytwarzali słodycze?. Dlaczego aptekarze z XV w. wytwarzali słodycze? Poznaj historię „sztuki cukrowej” we Włoszech, ewolucję wyrobów medycznych w cukierki i rolę speziari.

Abstract

“ON SUGAR ART”; OR, WHY DID FIFTEENTH CENTURY ITALIAN PHARMACISTS MAKE CANDY? This article looks at the production of candy by late mediaeval Italian pharmacists. The author discusses the roots of candy production and shows its development was connected to the use of medical products based on honey, sugar, spices and fruits. For many centuries such products were treated as medicines and only at the end of the Middle Ages did people start to perceive them as candy. Pharmacists from Italian nations, known as speziari, were central to the process. They had access to a range of spices imported from the Orient, know-how and experience inherited from their ancestors and their own acquired skills. In effect, they started producing candy on the base of existing, sweet medical products. The richest and most helpful source for the study of the candy production is De artificium zuchari, the thirteenth chapter of Lumen apothecariorum, a work by the fifteenth-century Piedmont physicist and pharmacist, Quirico de Augustis.

Review

This article promises an engaging exploration into the fascinating origins of confectionery, specifically focusing on the pivotal role of fifteenth-century Italian pharmacists, or *speziari*. The title, “O sztuce cukrowej”, czyli dlaczego piętnastowieczni aptekarze włoscy wytwarzali słodycze?, immediately captures attention by posing a direct and intriguing historical question. The abstract clearly articulates the central thesis: the evolution of candy production was deeply rooted in the existing practice of creating sweet medical products from honey, sugar, spices, and fruits, which gradually transitioned in public perception from medicine to confectionery by the late Middle Ages. The argument that Italian pharmacists, with their unique access to exotic ingredients, specialized knowledge, and inherited expertise, were instrumental in this transformation is compelling and well-positioned. A significant strength highlighted by the abstract is the proposed methodological approach, which grounds its analysis in specific historical context and primary sources. The article aims to trace the development of this "sugar art" by focusing on the *speziari* and their distinctive position in medieval society. Crucially, the abstract identifies Quirico de Augustis' *De artificium zuchari* (chapter thirteen of *Lumen apothecariorum*) as a primary and highly relevant source. This suggests a rigorous research foundation that moves beyond general historical narratives to engage with specific professional treatises of the period, lending considerable weight to the study's potential findings. This interdisciplinary approach, bridging the history of medicine, food, and material culture, is particularly commendable. The research presented here holds considerable potential to enrich our understanding of medieval consumption practices, the blurring lines between food and medicine, and the entrepreneurial spirit of early pharmacists. By detailing how sweet medical compounds became the precursors to modern confectionery, the article can illuminate broader cultural shifts in taste, health perception, and commerce. A successful execution of this research would offer valuable insights into the social and economic dimensions of sugar use in Renaissance Italy and the ingenious ways professional groups adapted their skills to evolving societal demands, thereby making a significant contribution to both food history and the history of pharmacy.

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