Dangerous Tastes, The Story Of Spices /anglais - Softcover

Dalby

 
9780714127712: Dangerous Tastes, The Story Of Spices /anglais
Softcover
ISBN 10: 071412771X ISBN 13: 9780714127712
Verlag: BRITISH MUSEUM, 2005

Inhaltsangabe

Spices and aromaticsthe powerful, pleasurable, sensual ingredients used in foods, drinks, scented oils, perfumes, cosmetics, and drugshave long been some of the most sought-after substances in the course of human history. In various forms, spices have served as appetizers, digestives, antiseptics, therapeutics, tonics, and aphrodisiacs. "Dangerous Tastes" explores the captivating history of spices and aromatics: the fascination that they have aroused in us, and the roads and seaways by which trade in spices has gradually grown. Andrew Dalby, who has gathered information from sources in many languages, explores each spice, interweaving its general history with the story of its discovery and various uses.
Dalby concentrates on traditional spices that are still part of world trade: cinnamon, cloves, ginger, pepper, saffron, and chili. He also discusses aromatics that are now little used in food but still belong to the spice trade and to traditional medicine: frankincense, myrrh, aloes-wood, balsam of Mecca. In addition, Dalby considers spices that were once important but that now are almost forgotten: long pepper, cubebs, grains of Paradise.
"Dangerous Tastes" relates how the Aztecs, who enjoyed drinking hot chocolate flavored with chili and vanilla, sometimes added annatto (a red dye) to the drink. This not only contributed to the flavor but colored the drinker's mouth red, a reminder that drinking cacao was, in Aztec thought, parallel with drinking blood. In the section on ambergris, Dalby tells how different cultures explained the origin of this substance: Arabs and Persians variously thought of it as solidified sea spray, a resin that sprung from the depths of the sea, or a fungus that grows on the sea bed as truffles grow on the roots of trees. Some Chinese believed it was the spittle of sleeping dragons. Dalby has assembled a wealth of absorbing information into a fertile human history that spreads outward with the expansion of human knowledge of spices worldwide."

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Über die Autorin bzw. den Autor

Andrew Dalby, a food historian and linguist, is the author of Siren Feasts: A history of food and gastronomy in Greece, Empire of Pleasures: Luxury and indulgence in the Roman world, a Dictionary of Languages and, with Sally Grainger, The Classical Cookbook. He has been awarded the Sophie Coe Prize in Food History, the Runciman Award, and the Guild of Food Writers Food Book of the Year 2001.

Von der hinteren Coverseite

Spices and aromaticsthe powerful, pleasurable, sensual ingredients used in foods, drinks, scented oils, perfumes, cosmetics, and drugshave long been some of the most sought-after substances in the course of human history. In various forms, spices have served as appetizers, digestives, antiseptics, therapeutics, tonics, and aphrodisiacs. "Dangerous Tastes" explores the captivating history of spices and aromatics: the fascination that they have aroused in us, and the roads and seaways by which trade in spices has gradually grown. Andrew Dalby, who has gathered information from sources in many languages, explores each spice, interweaving its general history with the story of its discovery and various uses.
Dalby concentrates on traditional spices that are still part of world trade: cinnamon, cloves, ginger, pepper, saffron, and chili. He also discusses aromatics that are now little used in food but still belong to the spice trade and to traditional medicine: frankincense, myrrh, aloes-wood, balsam of Mecca. In addition, Dalby considers spices that were once important but that now are almost forgotten: long pepper, cubebs, grains of Paradise.
"Dangerous Tastes" relates how the Aztecs, who enjoyed drinking hot chocolate flavored with chili and vanilla, sometimes added annatto (a red dye) to the drink. This not only contributed to the flavor but colored the drinker's mouth red, a reminder that drinking cacao was, in Aztec thought, parallel with drinking blood. In the section on ambergris, Dalby tells how different cultures explained the origin of this substance: Arabs and Persians variously thought of it as solidified sea spray, a resin that sprung from the depths of the sea, or a fungus that grows on the sea bed as truffles grow on the roots of trees. Some Chinese believed it was the spittle of sleeping dragons. Dalby has assembled a wealth of absorbing information into a fertile human history that spreads outward with the expansion of human knowledge of spices worldwide."

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
BRITISH MUSEUM
Erscheinungsdatum
2005
Sprache
Englisch
ISBN 10 
071412771X
ISBN 13 
9780714127712
Einband
Tapa blanda
Anzahl der Seiten
212
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Nicht verfügbar

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9780520236745: Dangerous Tastes: The Story of Spices (California Studies in Food & Culture)

Vorgestellte Ausgabe

ISBN 10:  0520236742 ISBN 13:  9780520236745
Verlag: UNIV OF CALIFORNIA PR, 2002
Softcover