| Series |
California studies in food and culture ; 1 |
| Additional series info |
California studies in food and culture ; 1.
|
| Bibliography |
Includes bibliographical references (pages 162-164) and index. |
| Contents |
The phoenix's nest -- Silphium -- Exports from paradies -- Ginger--sugar-- Sandalwood -- Balsam of Mecca -- Cinnamon -- Tejpat -- Musk -- The Spice Islands -- Cloves -- Nutmeg and mace-- Cubebs -- Camphor -- Gum benzoin -- the aromatic shore -- Ambergris -- Aloeswood -- the cinnamon mountains -- Chinese pepper -- Galange -- Rhubarb and licorice -- Ginseng and star anise -- The land of pepper -- Putchuk or costus -- Skienard-- Long pepper -- Black pepper -- Turmeric -- Red sanders -- Zedoary and zerumbet -- Amomum and cardamom -- The rarest of spices -- Gum guggul -- Asafoetida or hing -- Frankincense -- Myrrh -- Cargoes of complacenence -- coriander or cilantro -- Cumin, carawya, anise, ajowan and nigella -- Mustard -- Puppy -- mastic -- Storax -- Saffron -- "I have found cinnamon!" -- Uchu, rocoto and ulupica -- Pink peppercorns -- Coca -- Chocolate -- Vanilla -- Chilli -- Tabasco pepper and scotch bonnet -- Canella -- Balsam of Peru -- In Quest of spicery. |
| Summary |
"Spices and aromatics are woven into human history. Since antiquity they have taken pride of place in the markets of the world for their irresistible contribution to food, drink, health, perfume, sex, religion, magic and ritual. Hunger for spices lies behind some of the great explorations and has led to wealth, conquest and even genocide." "Dangerous Tastes offers a fresh perspective on these exotic substances and the roles they have played over the centuries. The author shows how each region became part of a worldwide network of trade - with local consequences ranging from disaster to triumph."--Jacket. |
| Subjects (Topics) |
Spices -- History.
|
| Bib utility control no. |
44979585 |
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