Sugar was imported in the 18th century from Central and South America and the Caribbean, where sugar cane was grown on large plantations. Production was based - just like cotton cultivation - on the slave trade with African workers.
Sugar was an expensive luxury good for the upper class; the poorer population sweetened with honey and thickened fruit juice. Because of its preciousness, sugar was presented on the table in elaborate vessels. The larger pieces of sugar, made by crushing sugar cones, were offered in sugar bowls and tins. Finely crushed sugar was effectively distributed on the dishes with the sugar shaker or the sprinkling spoon.