The Book of Spice
From Anise to Zedoary
Published on 29. October 2015
978-1-78283-088-7 (ISBN)
Description
Spices are rare things, at once familiar and exotic, comforting us in favourite dishes while evoking far-flung countries, Arabian souks, trade winds, colonial conquests and vast fortunes. From anise to zedoary, The Book of Spice introduces us to their properties, both medical and magical, and the fascinating stories that lie behind both kitchen staples and esoteric luxuries.
John O'Connell's bite-size chapters combine insights on history and art, religion and medicine, culture and science, richly seasoned with anecdotes and recipes. 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.
Almost every kitchen contains a tin of cloves or a stick of cinnamon, almost every dish a pinch of something, whether chilli or cumin. Combining an extraordinary amount of research with a lifelong passion, this is culinary history at its most appetising. The Book of Spice is an invaluable reference and an entertaining read.
John O'Connell's bite-size chapters combine insights on history and art, religion and medicine, culture and science, richly seasoned with anecdotes and recipes. 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.
Almost every kitchen contains a tin of cloves or a stick of cinnamon, almost every dish a pinch of something, whether chilli or cumin. Combining an extraordinary amount of research with a lifelong passion, this is culinary history at its most appetising. The Book of Spice is an invaluable reference and an entertaining read.
Reviews / Votes
An extensive compendium of spices ... meticulously researched and surprising ... This book is peppered with interested stories, making it a must-read for anyone fascinated by flavour. * Jamie Magazine * The Book of Spice will lift your heart, mind and taste-buds. John O'Connell's friendly yet authoritative voice delivers a fine work of history, geography, politics and "gastronomic empathy". This masterful A to Z of flavours charts human conflict and ultimate interconnectedness from the middle ages to the early twenty-first century. -- Shami Chakrabarti Witty and beautifully observed * Daily Mail * Fascinating and minutely researched -- Tony Turnbull * The Times * Shamelessly endearing -- Zoe Williams * Guardian * Praise for John O'Connell: 'Clever, atmospheric and elegant * The Times * More than just culinary reference, this book delves into the rich history of spices and how they've helped shape the modern world. 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 flavourings but at one time started wars and launched explorers. For curious cooks, it's a good resource and a fine read. * Booklist *More details
Language
English
Place of publication
London
United Kingdom
Target group
College/higher education
Professional and scholarly
Product notice
Reflowable
ISBN-13
978-1-78283-088-7 (9781782830887)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Book
11/2016
Profile Books Ltd
€32.39
Article exhausted; check different version
Book
10/2015
Profile Books Ltd
€38.59
Article exhausted; check different version
Person
John O'Connell lived on spaghetti bolognese and Birds Eye Steakhouse Grills until the mid 1990s, when he moved to London and discovered that, actually, there was a lot of other food out there and maybe it would be a good idea to try some of it? He worked for many years at the listings magazine Time Out, where somehow he persuaded the editor to buy a whole cow so that he could chronicle, in a weekly column, the experience of butchering and cooking it. He was made redundant shortly afterwards. He is the author of several books including I Told You I Was Ill: Adventures in Hypochondria and the novella The Baskerville Legacy. He writes regularly for The Times and Guardian and lives in south London. His favourite spice is cumin.
