The Story of Spices New edition
By (author) Andrew Dalby
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Dangerous Tastes by Andrew Dalby
Book DescriptionThis text offers explores the way trade and the search for exotic spices are woven into human history. The author shows how each region became part of what is now a world-wide network of trade - with local consequences ranging from disaster to triumph.
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Book DetailsISBN: 9780714127712
(240mm x 169mm x mm)
Imprint: British Museum Press
Publisher: British Museum Press
Publish Date: 5-Jun-2002
Country of Publication: United Kingdom
Books By Author Andrew Dalby
Breakfast Book, Paperback (July 2015)
The most important meal of the day is also one of the most diverse. While we know that you drink tea with your eggs and bacon in Britain and hot chocolate with churros in Spain, we don't know how breakfast came to be. The Breakfast Book collects stories from around the world in an attempt to pin down the mottled history of eating in the morning.
Shakespeare Cookbook, Paperback (July 2012)
Shakespeare's working life, from about 1590 to 1615, was not only a period of rich activity on the London stage, but also one of prolific writing and publishing about food. This book explores the plays alongside contemporary recipes to offer insight into daily life and gastronomy in Shakespeare's London.
Classical Cookbook, Paperback (May 2012)» View all books by Andrew Dalby
Features a collection of recipes from every strata of classical civilization, all accessible to the contemporary cook. This book can prove that we can still enjoy Terrine of Asparagus, Sweet Wine Cakes, Olive Relish or even Toronaean Shark. It offers adaptations of 49 sumptuous dishes.
UK Kirkus Review » Over the centuries spices have been highly prized for their rarity and used as currency; they have influenced diplomatic relations between empires and been pivotal to the customs, ritual and health of entire populations. Food historian Dalby traces the cultural, culinary, and commercial history of spice. (Kirkus UK)
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Author Biography - Andrew Dalby
Andrew Dalby, a food historian and linguist, is the author of Siren Feasts: A history of food and gastronomy in Greece, Empire of Pleasures: Luxury and indulgence in the Roman world, a Dictionary of Languages and, with Sally Grainger, The Classical Cookbook. He has been awarded the Sophie Coe Prize in Food History, the Runciman Award, and the Guild of Food Writers Food Book of the Year 2001.
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