A) A good place to start is no doubt to simply describe its biology and/or it's chemistry - its origin in terms of space and time.

B) How natural is it... look at Mintz on Sugar here, that is what is the history of its cultivation and production and how has it been transformed over time by technology and what kinds of labor inputs has it demanded over time.

C) What role does it play in the transformation of taste after 1600.. where does it fall in the changing registration of sweet,bitter, sour and salt.

D) How has it been commercialized, if at all, especially in the modern period after 1900.

E) Where has it now found a place aesthetically and culturally, in recipes, in social life, in performance?