Call Boomerang Books 1300 36 33 32

Description - Dangerous Tastes by Andrew Dalby

Spices and aromaticsthe powerful, pleasurable, sensual ingredients used in foods, drinks, scented oils, perfumes, cosmetics, and drugshave long been some of the most sought-after substances in the course of human history. In various forms, spices have served as appetizers, digestives, antiseptics, therapeutics, tonics, and aphrodisiacs. "Dangerous Tastes" explores the captivating history of spices and aromatics: the fascination that they have aroused in us, and the roads and seaways by which trade in spices has gradually grown. Andrew Dalby, who has gathered information from sources in many languages, explores each spice, interweaving its general history with the story of its discovery and various uses. Dalby concentrates on traditional spices that are still part of world trade: cinnamon, cloves, ginger, pepper, saffron, and chili. He also discusses aromatics that are now little used in food but still belong to the spice trade and to traditional medicine: frankincense, myrrh, aloes-wood, balsam of Mecca. In addition, Dalby considers spices that were once important but that now are almost forgotten: long pepper, cubebs, grains of Paradise. "Dangerous Tastes" relates how the Aztecs, who enjoyed drinking hot chocolate flavored with chili and vanilla, sometimes added annatto (a red dye) to the drink. This not only contributed to the flavor but colored the drinker's mouth red, a reminder that drinking cacao was, in Aztec thought, parallel with drinking blood. In the section on ambergris, Dalby tells how different cultures explained the origin of this substance: Arabs and Persians variously thought of it as solidified sea spray, a resin that sprung from the depths of the sea, or a fungus that grows on the sea bed as truffles grow on the roots of trees. Some Chinese believed it was the spittle of sleeping dragons. Dalby has assembled a wealth of absorbing information into a fertile human history that spreads outward with the expansion of human knowledge of spices worldwide."

Buy Dangerous Tastes by Andrew Dalby from Australia's Online Independent Bookstore, Boomerang Books.

Book Details

ISBN: 9780520236745
ISBN-10: 0520236742
Format: Paperback
(241mm x 171mm x 15mm)
Pages: 184
Imprint: University of California Press
Publisher: University of California Press
Publish Date: 31-Oct-2002
Country of Publication: United States

Other Editions - Dangerous Tastes by Andrew Dalby

Book Reviews - Dangerous Tastes by Andrew Dalby

» Have you read this book? We'd like to know what you think about it - write a review about Dangerous Tastes book by Andrew Dalby and you'll earn 50c in Boomerang Bucks loyalty dollars (you must be a Boomerang Books Account Holder - it's free to sign up and there are great benefits!)

Write Review


Author Biography - Andrew Dalby

Andrew Dalby is a historian and linguist and has written for numerous food history and classics journals. Among his books are "Empire of Pleasures: Luxury and Indulgence in the Roman World" (2000), "The Classical Cookbook" (with Sally Grainger, 1996), and "Siren Feasts: A History of Food and Gastronomy in Greece" (1996).

Books By Andrew Dalby

Gifts of the Gods by Andrew Dalby
Hardback, November 2017
$56.69
Breakfast Book by Andrew Dalby
Paperback, July 2015
$29.69
Food in the Ancient World from A to Z by Andrew Dalby
Paperback, October 2013
$71.99
Shakespeare Cookbook by Andrew Dalby
Paperback, July 2012
$22.49