Pepper: A History of the World's Most Influential Spice PDF Download
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Author: Marjorie Shaffer
Publisher: Macmillan
ISBN: 0312569890
Category : Cooking
Languages : en
Pages : 322
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Book Description
A chronicle of the history of pepper. Describes its role in bringing Westerners to Asia, tracing the extraordinary voyages, exotic adventures and brutal violence that marked its early trade.
Author: Marjorie Shaffer
Publisher: Macmillan
ISBN: 0312569890
Category : Cooking
Languages : en
Pages : 322
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Book Description
A chronicle of the history of pepper. Describes its role in bringing Westerners to Asia, tracing the extraordinary voyages, exotic adventures and brutal violence that marked its early trade.
Author: Christine McFadden
Publisher:
ISBN:
Category : Cooking (Pepper)
Languages : en
Pages : 256
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Book Description
Author: Erwann de Kerros
Publisher: Harry N. Abrams
ISBN: 9781419729324
Category : Cooking
Languages : en
Pages : 0
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Book Description
"Pepper is an essential seasoning, but one that is easy to take for granted. Here, Erwann de Kerros, a professional spice hunter, and food writer Bâenâedicte Bortoli introduce the vast varieties of pepper, showing how the origins and quality of the pepper we use directly affect the enjoyment of our food. Featuring more than 50 flavorful varieties, including white and black Penja peppercorns, the Tellicherry, the Batak berry, and more, the book depicts the unique colors and shapes of different berries and peppercorns in beautiful detail, alongside flavor profiles, suggestions for uses, and botanical analysis. Stunning photographs depict de Kerros's adventures sourcing pepper from Nepal, Cameroon, Indonesia, and Ethiopia, and acclaimed French chefs Didier Edon and Olivier Arlot contribute more than 40 recipes, all employing pepper. With more than 200 photographs and botanical drawings, this is the definitive guide to one of the most significant spices." --
Author: Joe Barth
Publisher: Rowman & Littlefield
ISBN: 1442273933
Category : Cooking
Languages : en
Pages : 176
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Book Description
Popular throughout human history, pepper motivated the voyages of discovery and colonization of the planet. Stubbornly hard to grow, pepper is produced by world’s working poor, and follows a fascinating path before arriving in our kitchens and on dining room tables. This vivid look at the pepper in your shaker will surprise, tantalize and amaze.
Author: Andrew Dalby
Publisher: Univ of California Press
ISBN: 9780520236745
Category : Cooking
Languages : en
Pages : 220
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Book Description
"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."--BOOK JACKET.
Author: Paul Freedman
Publisher: Yale University Press
ISBN: 0300211317
Category : History
Languages : en
Pages : 344
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Book Description
How medieval Europe’s infatuation with expensive, fragrant, exotic spices led to an era of colonial expansion and discovery: “A consummate delight.” —Marion Nestle, James Beard Award–winning author of Unsavory Truth The demand for spices in medieval Europe was extravagant—and was reflected in the pursuit of fashion, the formation of taste, and the growth of luxury trade. It inspired geographical and commercial exploration, as traders pursued such common spices as pepper and cinnamon and rarer aromatic products, including ambergris and musk. Ultimately, the spice quest led to imperial missions that were to change world history. This engaging book explores the demand for spices: Why were they so popular, and why so expensive? Paul Freedman surveys the history, geography, economics, and culinary tastes of the Middle Ages to uncover the surprisingly varied ways that spices were put to use—in elaborate medieval cuisine, in the treatment of disease, for the promotion of well-being, and to perfume important ceremonies of the Church. Spices became symbols of beauty, affluence, taste, and grace, Freedman shows, and their expense and fragrance drove the engines of commerce and conquest at the dawn of the modern era. “A magnificent, very well written, and often entertaining book that is also a major contribution to European economic and social history, and indeed one with a truly global perspective.” —American Historical Review
Author: Mark Kurlansky
Publisher: Vintage Canada
ISBN: 030736979X
Category : History
Languages : en
Pages : 490
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Book Description
From the award-winning and bestselling author of Cod comes the dramatic, human story of a simple substance, an element almost as vital as water, that has created fortunes, provoked revolutions, directed economies and enlivened our recipes. Salt is common, easy to obtain and inexpensive. It is the stuff of kitchens and cooking. Yet trade routes were established, alliances built and empires secured – all for something that filled the oceans, bubbled up from springs, formed crusts in lake beds, and thickly veined a large part of the Earth’s rock fairly close to the surface. From pre-history until just a century ago – when the mysteries of salt were revealed by modern chemistry and geology – no one knew that salt was virtually everywhere. Accordingly, it was one of the most sought-after commodities in human history. Even today, salt is a major industry. Canada, Kurlansky tells us, is the world’s sixth largest salt producer, with salt works in Ontario playing a major role in satisfying the Americans’ insatiable demand. As he did in his highly acclaimed Cod, Mark Kurlansky once again illuminates the big picture by focusing on one seemingly modest detail. In the process, the world is revealed as never before.
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Fred Czarra
Publisher: Reaktion Books
ISBN: 1861896824
Category : Cooking
Languages : en
Pages : 161
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Book Description
The scent of oregano immediately conjures the comforts of Italian food, curry is synonymous with Indian flavor, and the fire of chili peppers ignites the cuisine of Latin America. Spices are often the overlooked essentials that define our greatest eating experiences. In this global history of spices, Fred Czarra tracks the path of these fundamental ingredients from the trade routes of the ancient world to the McCormick’s brand’s contemporary domination of the global spice market. Focusing on the five premier spices—black pepper, cinnamon, nutmeg, cloves, and chili pepper—while also relating the story of many others along the way, Czarra describes how spices have been used in cooking throughout history and how their spread has influenced regional cuisines around the world. Chili peppers, for example, migrated west from the Americas with European sailors and spread rapidly in the Philippines and then to India and the rest of Asia, where the spice quickly became essential to local cuisines. The chili pepper also traveled west from India to Hungary, where it eventually became the national spice—paprika. Mixing a wide range of spice fact with fascinating spice fable—such as giant birds building nests of cinnamon—Czarra details how the spice trade opened up the first age of globalization, prompting a cross-cultural exchange of culinary technique and tradition. This savory spice history will enliven any dinner table conversation—and give that meal an unforgettable dash of something extra.
Author: Sebastian R. Prange
Publisher:
ISBN: 1108424384
Category : Business & Economics
Languages : en
Pages : 361
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Book Description
Reveals a distinct trajectory of Islamic history that developed among Muslim merchant communities across the medieval Indian Ocean.
