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Chinese cuisines use sugar very differently from Western cuisines, and Christine starts her comparison in Paris and Athens where she looks at how Westerners interpret ‘sweet’. Traditionally, for the Chinese, sugar is predominantly used to achieve balance, but the
liberal use of sugars in South East Asia Chinese cuisines are a culinary surprise. ‘Sweet’ is most traditionally found in the simple and omnipresent ingredient rice, so Cushing is off to the rice paddies of Malaysia follow the process of planting and processing.