100+ Substitutes

This chapter functions as a bridge between introductory comments and the detail of later content. It particularly examines the volumes and varieties of coffee substitutes in nineteenth-century Sweden and the laws relating to them. The chapter starts by reviewing legislative and prohibition measures, along with the economic and geopolitical circumstances behind the spread of coffee and coffee alternatives. Specifically, the chapter follows the coffee history from prohibition to mass production, propagating permaculture and extending knowledge processes, as well as the emergence of specialized literature and institutions. The study finishes by categorizing coffee substitutes according to the discourses about nutrition and health, together with additional characteristics such as flavor, fragrance, and price. These classifications provide the basis for further discussions on the various international and domestic alternatives.