Dangerous tastes : spices in world history (Book, 2000) [WorldCat.org]
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Dangerous tastes : spices in world history

Author: Andrew Dalby
Publisher: Berkeley : University of California Press, 2000.
Series: California studies in food and culture, 1.
Edition/Format:   Print book : EnglishView all editions and formats
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Genre/Form: History
Document Type: Book
All Authors / Contributors: Andrew Dalby
ISBN: 0520227891 9780520227897 0520236742 9780520236745
OCLC Number: 74753256
Description: 184 pages : illustrations (some color) ; 25 cm.
Contents: Preface --
The phoenix's nest --
Silphium --
Exports from Paradise --
Ginger --
Sugar --
Sandalwood --
Balsam of Mecca --
Cinnamon --
Tejpat --
Musk --
The Spice Islands --
Cloves --
Nutmeg and mace --
Cubebs --
Camphor --
Gum benzoin --
The aromatic shore --
Ambergris --
Aloeswood --
The cinnamon mountains --
Chinese pepper --
Galanga --
Rhubarb and licorice --
Ginseng and star anise --
The land of pepper --
Putchuk or costus --
Spikenard --
Long pepper --
Black pepper --
Turmeric --
Red sanders --
Zedoary and zerumbet --
Amomum and cardamom --
The rarest of spices --
Gum guggul --
Asafoetida or hing --
Frankincense --
Myrrh --
Cargoes of complacence --
Coriander or cilantro --
Cumin, caraway, anise, ajowan and nigella --
Mustard --
Poppy --
Mastic --
Storax --
Saffron --
'I have found cinnamon!' --
Uchu, rocoto and ulupica --
Pink peppercorns --
Coca --
Chocolate --
Vanilla --
Chilli --
Tabasco pepper and Scotch bonnet --
Canella --
Balsam of Peru --
In quest of spicery --
Source texts --
Further reading --
Glossary of spice names --
Notes.
Series Title: California studies in food and culture, 1.
Responsibility: Andrew Dalby.

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