Spice: The History of a Temptation PDF
Preview Spice: The History of a Temptation
Praise for Jack Turner’s “Spice is an erudite and engaging account of how foodstuffs can change the flow of history.” —The New York Times Book Review “Jack Turner handles his subject with discernment and con fidence, his style appropriately brisk and animated … Impressive and reassuring is his combination of sympa thetic understanding and tough-minded rationalism. Al though he never condescends to the past, neither does he ever blur the line that separates fascinating lore from the objective truths of science.” —Los Angeles Times “A nifty grab bag of a book. Entertaining and informative.” —San Jose Mercury News “A hugely enjoyable book, written with erudition, style and wit.” —New Scientist “Jack Turner possesses the two ingredients most essential for the great historian— scholarly detachment allied to a pas sionate obsession with his subject. He also writes uncom monly well. A splendid book.” —Philip Ziegler “Based on research that is broad and deep, Turner succeeds remarkably well in capturing the evanescent attractions of spice.” —The Orlando Sentinel “Stimulating … Spice is stuffed with memorable details … Turner writes with pace and intelligence.” —New Statesman “Spice is deliciously rich in odors, savors, and stories. Jack Turner quickens history with almost bardic magic, pouring his personality into his narrative without sacrifice of schol arship.” —Felipe Fernandez-Armesto “Turner’s banquet … is, as he admits, a ramble, but it is a fascinating one— urbane, anecdotal and easily digestible.” —The Scotsman “Sumptuous…. Turner quotes well and widely from literature, and has a flair for anecdote.” —The Guardian (London) “Turner brings serious scholarship to bear on his subject, quoting from all manner of obscure texts in ancient lan guages. But his gentle, ironic wit makes him a light-hearted companion…. The book shimmers with life, with real people springing from every page, some of them mil lennia old…. Turner’s enthusiasm carries it all forward with terrific momentum.” —The Tablet “A fascinating and scholarly book that can help you improve both your cooking and your sex life. An excellent piece of work.” —Peter Mayle SPICE Jack Turner Jack Turner was born in Sydney, Australia, in 1968. He received his B.A. in Classical Studies from Melbourne University and his Ph.D. in International Relations from Oxford, where he was a Rhodes Scholar and MacArthur Foundation Junior Research Fellow. He lives with his wife, Helena, and their son in Geneva. This is his first book. The clove, from bud to flower. Matthioli, Commentarii in sex libros Pedacii Dioscoridis Anazarbei (Venice, 1565) Previous pages: Southeast Asia and its spices. Jan Huygen van Linschoten, Discours of Voyages in ye East & West Indies, translated by W. Phillip (London, 1598) TO HELENA “The true figure of Ginger.” John Gerard, The Herball or General Historie of Plantes (London, 1636) CONTENTS Introduction: The Idea of Spice I The Spice Race CHAPTER 1: THE SPICE SEEKERS The Taste That Launched a Thousand Ships Christians and Spices Debate and Stryfe Betwene the Spanyardes and Portugales The Scent of Paradise II Palate CHAPTER 2: ANCIENT APPETITES The Aromanauts Of Spiced Parrot and Stuffed Dormice Spice for Trimalchio Decline, Fall, Survival CHAPTER 3: MEDIEVAL EUROPE The Flavors of Cockayne Salt, Maggots, and Rot? The Regicidal Lamprey and the Deadly Beaver
Description:The list of books you might like
