The Book of Spice: From Anise to Zedoary

John O’Connell worked at Time Out (London) and now writes for The Times, Guardian, New Statesman, and National. He is the author of For the Love of Letters and lives in London with his family.

Also included is a directory of spice mixes. Intriguing discussions of the origin and purpose of spices run throughout, such as how Greek physician Dioscorides advised troops to use licorice to relieve thirst, if they lacked water. “"A fun read. Cinnamon, nutmeg, and ginger are highlighted along with low-profile seasonings such as mahleb, grains of paradise, and asafoetida. O’Connell’s easy charm and flair for narrative make for an entertaining look at the seeds, roots, barks, and other plant components that today we look on as everyday flavorings but at one time started wars and launched explorers. Supplies a piquant perspective and makes readers want to get in the kitchen and start cooking.” - Library Journal“More than just culinary reference, this book delves into the ric

John O’Connell’s erudite chapters combine history with insights into art, religion, medicine, and science, and is richly seasoned with anecdotes and recipes. At once familiar and exotic, spices are rare things, comforting us in favorite dishes while evoking far-flung countries, Arabian souks, colonial conquests, and vast fortunes. A tasty compendium of spices and a fascinating history and wide array of uses of the world’s favorite flavorsThe Book of Spice reveals the amazing history of spices both familiar and esoteric. Almost every kitchen contains a bottle of cloves or a stick of cinnamon, almost every dish a pinch of something, whether chili or cumin. Discover why Cleopatra bathed in saffron and mare’s milk, why wormwood-laced absinthe caused eighteenth-century drinkers to hallucinate and how cloves harvested in remote Indonesian islands found their way into a kitchen in ancient Syria. The Book of Spice is culinary history at its most appetizing.

beadspinner said Spice up your collection of Foodie Books.. This is a great reference. I am a food scientist and it had much basic and some exotic information that I will use frequently. New, valuable information for someone who thought that they were well informed! Definitely a find for my library.. "Hugely educational book" according to JeannieL. A fabulous and entertaining book discussing the origins and use of different spices. Five Stars Helmut Sorg wonderful