Edited by Darra Goldstein, Willcox B. and Harriet M. Adsit Professor of Russian. Oxford University Press. May 2015. This comprehensive reference contains entries on all aspects of sweetness, including chemical, technical, social, cultural, and linguistic. These topics are explored through the collective knowledge of 265 contributors, from food historians to chemists, restaurateurs to cookbook writers, neuroscientists to pastry chefs.