By Jack Turner

An excellent, unique historical past of the spice trade--and the appetites that fueled it.

It used to be looking for the fabled Spice Islands and their cloves that Magellan charted the 1st circumnavigation of the globe. Vasco da Gama sailed the harmful waters round Africa to India on a quest for Christians--and spices. Columbus sought gold and pepper yet chanced on the recent international. by the point those 15th- and sixteenth-century explorers set sail, the aromas of those savory, seductive seeds and powders had tempted the palates and imaginations of Europe for centuries.

Spice: The heritage of a Temptation is a heritage of the spice exchange instructed now not within the traditional narrative of politics and economics, nor of conquest and colonization, yet in the course of the intimate human impulses that encouraged and drove it. here's an exploration of the centuries-old wish for spice in meals, in medication, in magic, in faith, and in sex--and of the attract of forbidden fruit lingering within the scents of cinnamon, pepper, ginger, nutmeg, mace, and clove.
We persist with spices again via time, via heritage, delusion, archaeology, and literature. We see spices in all their range, lauded as love potions and aphrodisiacs, as panaceas and defenses opposed to the plague. We trip from non secular rituals within which spices have been hired to dispel demons and summon gods to prodigies of gluttony either fantastical and actual. We see spices as a luxurious for a medieval king's ostentation, as a mummy's deodorant, because the final note in haute cuisine.

Through reading the enticements of spice we persist with within the trails of the spice seekers best from the deserts of historical Syria to thrill-seekers on the net. we find how spice turned one of many first and such a lot enduring hyperlinks among Asia and Europe. We see within the pepper we use so casually the relic of a convention linking us to the appetites of Rome, Elizabethan England, and the pharaohs. And we trap the excitement of spice not just on the desk yet in every thing of life.

Spice is a pride to be savored.

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Finish each with a sprinkle of Manchego. (continued) MUSSELS 25 Broil the mussels until the topping is light brown, 1 to 2 minutes. Don’t overcook them or they will get tough. Serve on a bed of rock salt with a squeeze of the lemon juice, if desired. com for a demonstration of how to debeard and clean mussels. Pairing: A Chablis, such as Albert Bichot Chablis Domaine Long-Depaquit 2008, Burgundy, France, or a rosé. 26 Shellfish mussels with bacon and israeli couscous Dear Grandma: I know when you see the ingredients in this dish, it might give you pause, as you raised me to be a good Jew, but I just want to remind you that, above all else, you taught me to see the humor in life.

MUSSELS 27 28 Shellfish mussels with sweet-and-sour cabbage and saffron aioli One thing we have on the Pacific Coast is a temperate offshore climate that favors rosemary. Rosemary grows in such abundance here that it strikes me as funny every time I see someone purchasing it in a store. I prefer to “borrow” my rosemary on a dusk walk around the neighborhood. The neighbors have far too much; so, technically, I’m just helping them thin their crop. ) What I love most about this dish is the interplay of crispy-salty mussels with tart-sweet cabbage and heady, creamy aioli.

Com for a demonstration of how to debeard and clean mussels. Pairing: An albariño, such as Adegas Gran Vinum Esencia Divina Albariño 2008, Rías Baixas, Spain, or a grenache-based Spanish rosé.

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