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The Dutch carried vanilla to Indonesia, and the British to India. “Tincture of vanilla” didn’t appear in the United States until the 1800s, but when it did, it appealed to the American impatience and aversion to fuss, that sprint through life whose byword is convenience. Europeans use the vanilla bean, luxuriating in its textures, tastes, and aromas, but we preferred it reduced and already bottled. By the nineteenth century, demand flourished, vanilla became synthesized, and the world floated on a mantle of cheap flavoring. (en) |
