16 results on '"COOKING"'
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2. Good food and bad: Nutritional and pleasurable eating in ancient Greece.
- Author
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Wilkins, John
- Subjects
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TRADITIONAL medicine , *PHILOSOPHY of medicine , *EDIBLE plants , *ALTERNATIVE medicine , *MEDICINAL plants , *BOOKS , *COOKING , *ETHICS , *BOTANIC medicine , *NUTRITION , *SOCIAL values , *TASTE , *TERMS & phrases , *HISTORY - Abstract
Ethnopharmacological relevance This paper speaks to the theme of the boundaries of food and medicine as constructed in the Greek and Roman worlds. It examines how physicians developed innovative ways of thinking about the body that did not attribute health and sickness to the intervention of gods. Ancient physicians and natural historians conceived of new potencies for substances and described their impact on the body׳s physiology between the late fifth century BC and the early third century AD. The legacy of these ideas and practices had great traction in the Mediterranean world and survived into Early Modern Times, and until the rise of new forms of science. Materials and methods This article analyses texts transmitted from the ancient world and considers how substances were attributed nutritional and medical potency. The texts relevant to this analysis include medical and philosophical treatises as well as cookery books. The article highlights discussions about the nature of food and drugs and the herbs thought to cross the boundaries between them. It interrogates different contexts within which foods were thought good or bad for the body, and the social and moral connotations attached to those perceptions. Conclusion Much of the analysis is devoted to understanding the flavours that were a key marker in the nutritional potencies attributed to foodstuffs. However there are clear and influential moral boundaries set by Plato in the discourse around food and pleasure. While every physician should be a chef, and many wrote cookery books that have been lost, a chef׳s talent was located in increasing pleasure, and therefore a less valuable skill. However the different literary genres show overlapping terminology and concerns, particularly with the quality of ingredients. Poor taste was not only a culinary concern. With regard to the setting of boundaries between foods and medicines, the transition between one category and another is frequently determined by the preparation and strengthening of a food׳s potency. [ABSTRACT FROM AUTHOR]
- Published
- 2015
- Full Text
- View/download PDF
3. Health, wellness and the allure of spices in the Middle Ages.
- Author
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Freedman, Paul
- Subjects
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SPICES , *TRADITIONAL medicine , *CULTURAL values , *BOOKS , *CONSUMER attitudes , *COOKING , *INTERNATIONAL business enterprises , *RITES & ceremonies , *SOCIAL values , *SPIRITUALITY , *HISTORY , *THERAPEUTICS - Abstract
Ethnopharmocological relevance During the European Middle Ages aromatic products imported from Asia and Africa were credited with both preventive and curative medical properties. In addition spices provided an image of wellness and as they were expensive and had many uses in cuisine and fragrance, they functioned as prestige consumer goods. Materials and methods This is an effort to look historically at a social and cultural phenomenon for the period roughly A.D. 1200–1500. Sources of information about the demand for and uses of spices include lists of materia medica, medical treatises, cookbooks, religious writings, descriptions of banquets and court ceremonial and literary works showing what might be called aspirational lifestyles. Results It is important to focus on the demand side of the spice trade rather than simply assuming a consistent demand and looking only at the supply (prices, routes, for example). Conclusions The demand for spices must be understood in terms of their attributed medical and wellness powers, but these in turn are related to the mysterious Eastern origins of spices that enhanced their image as elite consumer products and their association with spiritual as well as medical healing. [ABSTRACT FROM AUTHOR]
- Published
- 2015
- Full Text
- View/download PDF
4. Scent and synaesthesia: The medical use of spice bags in early China.
- Author
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Lu, Di and Lo, Vivienne
- Subjects
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TRADITIONAL medicine , *CHINESE medicine , *ALTERNATIVE medicine , *COOKING , *HEALTH , *HISTORICAL research , *MEDICINAL plants , *PERFUMES , *RITES & ceremonies , *SPICES , *TASTE , *HISTORY - Abstract
Ethnopharmacological relevance The history of Chinese spices has received increasing attention in recent years, but little research been carried out on where they fit on the food-medicine continuum for early China, during the formation of the classical medical system. This paper describes how the synaesthetic qualities of spices attracted a particular analysis in that emerging system which serves to mark them as different to other medical materials and foodstuffs. We aim to clarify the special role created for spices to accommodate their boundary-crossing synaesthetic action on the body. Material and methods This paper analyses the contents of several spice bags excavated in 1972 from a tomb that was closed in the second century BCE. It uses archaeological reports of material culture together with the early Chinese textual record, extant in both manuscripts and received texts, to bring out the role of spices in ritual, food and medicine. Results Noting that the flavours and aromas of early China were assigned physiological potency in the first centuries BCE, we argue that by medieval times the unique synaesthetic role that spices played in mediating the senses was systematically medicalised. While being deployed for the purpose of curing disease in medicine, they also remained within the realm of everyday healthcare, and religious practice, deployed both as aromatics to perfume the environment, attracting benign spirits, but also to ward off the agents of disease, as well as for enhancing health through their use in cookery. Conclusion While foodstuffs entered the digestive system spices were all considered ‘pungent’ in the emerging clasical medical system. They acted on the body through the nose and lungs, making them neither food nor drug. This implicit categorisation medicalised spices which, like music, could affect the passions and lighten the spirit, codifying observations about the impact on the body of the ritual environment. [ABSTRACT FROM AUTHOR]
- Published
- 2015
- Full Text
- View/download PDF
5. The Roman and Islamic spice trade: New archaeological evidence.
- Author
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Van der Veen, Marijke and Morales, Jacob
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SALES personnel , *ALTERNATIVE medicine , *ANTHROPOLOGY , *COOKING , *GINGER , *HISTORICAL research , *INTERNATIONAL business enterprises , *ISLAM , *PERFUMES , *PRACTICAL politics , *RITES & ceremonies , *TIME , *SPICES , *TRADITIONAL medicine , *TURMERIC , *SOCIOECONOMIC factors , *HISTORY , *THERAPEUTICS - Abstract
Ethnopharmacological relevance Tropical spices have long been utilized in traditional medicine and cuisine. New archaeological evidence highlights temporal changes in the nature and scale of the ancient spice trade and in the ancient usage of these plants. Furthermore, a study of their ‘materiality’ highlights that the impact of spices extends beyond their material properties. Here the botanical remains of spices recovered from archaeological excavations at a port active in the Roman and medieval Islamic spice trade are evaluated. Materials and methods Recent excavations at Quseir al-Qadim, an ancient port located on the Red Sea coast of Egypt, have provided new evidence for the spice trade. Due to the arid conditions ancient botanical remains were preserved in abundance and these included spices, as well as a wide range of other food plants. Quseir al-Qadim was active as a transport hub during both the Roman and Islamic periods (ca. AD 1–250, known as Myos Hormos, and again during ca. AD 1050–1500, known as Kusayr), and the remains thus facilitate a study of temporal change in the trade and usage of these spices. Standard archaeobotanical methods were used to recover, identify and analyze these remains. Results At least seven tropical spices were recovered from the excavations, as well as several other tropical imports, including black pepper ( Piper nigrum ), ginger ( Zingiber officinale ), cardamom ( Elettaria cardamomum ), turmeric ( Curcuma sp.), fagara (cf. Tetradium ruticarpum ), myrobalan ( Terminalia bellirica and Terminalia chebula ) and betelnut ( Areca catechu ). A marked contrast between the two chronological periods in the range of spices recovered points to changes in the nature and scale of the trade between the Roman and medieval Islamic periods, while differences in the contexts from which they were recovered help to identify temporal changes in the way in which the spices were utilized during those periods. Conclusion Archaeological and textual evidence suggest that in antiquity spices were used in ritual (funeral rites, offerings), in perfumery, and in medicinal remedies, with black pepper the only tropical spice regularly employed in cuisine. By the medieval period the culinary role of spices had grown significantly, both in the Middle East and in Europe, while retaining their importance in medicinal applications. In both time periods they were luxuries available only to the upper strata of society, but the material properties of spices and their elite status made them desirable to a wider section of society. In their pursuit of spices people became entangled in a meshwork of relationships, altered social realities and political power struggles. Globalization is one such entanglement, highlighting that the potency of spices goes far beyond their ability to stimulate our taste buds, delight our sense of smell and cure our ailments. [ABSTRACT FROM AUTHOR]
- Published
- 2015
- Full Text
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6. The Medieval Spice Trade and the Diffusion of the Chile.
- Author
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Wright, Clifford A.
- Subjects
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COOKING history , *SPICES , *HOT peppers , *TRAVEL , *INTERNATIONAL trade , *HISTORY , *COOKING ,EUROPEAN history, 1492-1648 - Abstract
This article examines how the availability of the chile plant discovered in the New World affected the spice trade in Europe in the 16th and 17th centuries. Spices, especially black pepper and ginger, imported from Asia had been a mainstay of European commerce in the Middle Ages. First discovered by Columbus in 1493, chile plants were spread throughout the world by European traders. Easy to grow, chiles became a standard element in cooking everywhere but Europe.
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- 2007
- Full Text
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7. THE SPICE IS RIGHT.
- Author
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HALBERSTADT, ALEX
- Subjects
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SPECIALTY food stores , *FOOD & psychology , *SPICES , *COOKING schools , *HISTORY , *COOKING , *PRICES - Abstract
The article discusses La Boîte, a Manhattan cooking spice store created by chef Lior Lev Sercarz which provides spices to many of the top chefs and restaurants in New York City. Topics include the use of spices throughout history, Lev Sercarz' experiences in the Israeli Defense Forces and culinary training in Cancale, France, and his concept of spice therapy to evoke memories and emotions.
- Published
- 2013
8. Entre cuisine, médecine et magie : l’historien de l’alimentation face à quelques textes anglo-saxons
- Author
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Alban Gautier
- Subjects
Linguistics and Language ,History ,textes vernaculaires ,Alimentation ,Angleterre ,Anglo-Saxons ,bière ,boissons ,cuisine ,diététique ,épices ,fruits ,médecine ,vieil anglais ,vin ,wijn ,Voeding ,Engeland ,Angelsaksen ,bier ,dranken ,keuken ,voedingskunde ,specerijen ,fruit ,geneeskunde ,vernaculaire teksten ,oud-Engels ,Literature and Literary Theory ,Ale ,Wine ,Vernacular Texts ,Spices ,Old English ,Medicine ,Fruit ,Food ,England ,Dietetics ,Cooking ,Beverages ,Language and Linguistics - Abstract
Cooking, Medicine and Magic : When Food Historians Address a Corpus of Anglo-Saxon Texts. The textual corpus generally known as “ leechdoms” consists in several collections of recipes, remedies and other kinds of preparation, written in Old English in manuscripts copied in the course of a long tenth century. Some of the preparations mentioned in those collections (mainly the Old English Herbarium, Bald’s Leechbook, Leechbook III and Lacnunga) have been used by food historians in order to reconstruct the culinary practices of early medieval England. The purpose of this article is not to reject all use of those texts in food history, but to plead for a more cautious use of those works. Indeed, they were essentially translations of late antique collections, and their purpose was neither culinary, nor even exactly dietary. Through the examples of the availability of foodstuffs and the choice of beverages, it tries to draw a methodology for the use of those “ medical and magic” manuscripts in the field of food history., Le corpus de textes généralement connus sous le nom générique de leechdoms est constitué de recueils de recettes, de remèdes et de préparations diverses, consignées en vieil anglais dans des manuscrits copiés au cours d’un long Xe siècle. Les préparations mentionnées dans ces recueils (principalement l’Herbarium vieil anglais, le Leechbook de Bald, le Leechbook III et le Lacnunga) ont pu être utilisées par des historiens de l’alimentation pour reconstituer les pratiques culinaires de l’Angleteterre du haut Moyen Âge. Sans rejeter tout usage de ces textes en histoire l’alimentation, le présent article plaide pour un usage plus prudent de ces ouvrages. Ceux-ci restent en effet, pour l’essentiel, des traductions de recueils tardo-antiques dont le propos n’est ni culinaire, ni même à proprement parler alimentaire. À travers l’exemple de la disponibilité des produits alimentaires et du choix des boissons, il tente de dégager une méthodologie pour l’utilisation de ces manuscrits «médicomagiques » en histoire de l’alimentation., Keuken, geneeskunde en magie : hoe de voedingshistoricus moet omgaan met enkele Angelsaksische teksten. Het tekstencorpus dat doorgaans gekend is onder de algemene benaming van leechdoms bestaat uit verschillende verzamelingen van recepten, remedies en diverse preparaten. Ze werden neergeschreven in oud-Engelse manuscripten die gekopieerd werden doorheen heel de lange 10e eeuw. De preparaten die vermeld worden in die verzamelingen (voornamelijk het Oud-Engels Herbarium, het Leechbook de Bald, het Leechbook III en de Lacnunga) werden door voedingshistorici gebruikt om de culinaire praktijken van het vroegmiddeleeuwse Engeland te reconstrueren. Voorliggend artikel pleit voor een voorzichtiger omgang met die werken, zonder evenwel elk gebruik van die teksten in voedingsgeschiedenis af te wijzen. Die bronnen zijn hoofdzakelijk vertalingen van laatantieke verzamelingen die geen culinaire en zelfs geen alimentaire bedoeling hebben. Via twee voorbeelden (betreffende de beschikbaarheid van de producten en de keuze van dranken) werken we een methodologie uit voor het gebruik van die «medisch-magische » teksten in de voedingsgeschiedenis., Gautier Alban. Entre cuisine, médecine et magie : l’historien de l’alimentation face à quelques textes anglo-saxons. In: Revue belge de philologie et d'histoire, tome 93, fasc. 2, 2015. Histoire médiévale moderne et contemporaine - Middeleeuwse moderne en hedendaagse geschiedenis. pp. 287-302.
- Published
- 2015
9. The Neolithic Palate.
- Author
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PATEL, SAMIR S.
- Subjects
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PHYTOLITHS , *SPICES , *PREHISTORIC food , *HISTORY , *COOKING - Abstract
The article discusses the discovery of phytoliths, or small bits of silica from garlic mustard seeds, in pottery dating back 6,000 years found in Denmark and Germany which indicates the earliest known evidence of spicing in European cuisine.
- Published
- 2013
10. Stone age chefs cooked with spice.
- Subjects
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SPICES , *PREHISTORIC food , *GARLIC mustard (Plant) , *HISTORY , *COOKING - Abstract
The article looks at research by scientist Oliver Craig and team into the use of spices in cooking by prehistoric peoples, finding evidence of garlic mustard seeds in ancient cooking pots used by hunter-gatherer societies from 6,100-year-old archaeological sites in Denmark and Germany.
- Published
- 2013
- Full Text
- View/download PDF
11. La consommation des épices et des plantes aromatiques en al-Andalus
- Author
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Expiración García Sánchez
- Subjects
History ,Literature and Literary Theory ,Aromatic plants ,General Arts and Humanities ,Plantas aromáticas ,Cocina ,Al-Andalus ,Cooking ,Spices ,Especias - Abstract
Uses of Spices and Aromatic Plants in al-Andalus - Spices have played a prominent role - and still do today - in the diets of various Islamic cultures. The analysis of agricultural and botanical Andalusian texts, as well as of hisba treaties (regulating the activities of souks), has thrown light on the actual consumption of spices and on commerce concerning these products. Collating these findings with the percentages drawn from two cookbooks has given an idea of the significance and the purpose assigned to spices in Moslem Spain, as well as of the possible variations which have influenced the tastes of the Andalusians., Les épices ont joué - et jouent encore de nos jours - un rôle très important dans l'alimentation des diverses cultures islamiques. L'analyse des textes agricoles et botaniques andalousiens, ainsi que des traités de hisba, c'est-à-dire ceux qui s'occupent de régler l'activité des souks, nous fournissent un grand nombre de renseignements en ce qui concerne la consommation réelle et le commerce de ces produits. La confrontation de ces données avec les pourcentages élaborés à partir de deux livres de cuisine témoignent du sens et du but que l'on assignait aux épices dans l'Espagne musulmane, ainsi que des possibles variations qui ont affecté les goûts alimentaires des Andalousiens., García Sánchez Expiración. La consommation des épices et des plantes aromatiques en al-Andalus. In: Médiévales, n°33, 1997. Cultures et nourritures de l'occident musulman. Essais dédiés à Bernard Rosenberger, sous la direction de Henri Bresc . pp. 41-53.
- Published
- 1997
12. Everything You Need to Know About Herbes de Provence.
- Author
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Houston, Gillie
- Subjects
SPICES ,HERBS ,HISTORY ,COOKING - Published
- 2018
13. Paprika's Red-Hot History.
- Author
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Nathan, Joan
- Subjects
PAPRIKA ,FOOD additives ,HOT peppers ,SPICES ,TURKEYS as food ,HISTORY ,COOKING - Abstract
The article offers the author's insights on paprika, a food ingredient made of ground and dried red chili peppers. Topics discussed by the author include her travel in Israel for an annual paprika harvest and industrial production, the history of spices in the Middle East, and the integration of New World peppers in cooking like red bell pepper in Turkey and sweet paprika in Hungary.
- Published
- 2014
14. The Spicy Tale of India's Jewish Cuisine.
- Subjects
JEWISH cooking ,JEWS ,SPICES ,HISTORY ,COOKING ,ETHNIC relations - Abstract
The article focuses on the Jewish history and cuisine in India. It says that Jewish groups such as Cochin Jews, Bene Israel, and Baghdadi Jews have lived in India for centuries. Professor Nathan Katz says that Baghdadis' cuisine can be described as a wonderful combination Middle Eastern food from its local spices and ingredients. It adds that despite the good treatment of Jews in the country, their concern of the possible loss of their privileges had pushed them to leave the region.
- Published
- 2013
15. Taste of a nation.
- Author
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Lewis-Hasteley, Helen
- Subjects
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COOKING , *SPICES , *RESTAURANTS , *HISTORY - Abstract
In this article the author discusses the history of British cuisine. A number of topics are addressed including the influence of French cooking on British food, the importation of spices, particularly saffron, in the Middle Ages, and the establishment of the first curry restaurant in London, England in 1809.
- Published
- 2011
16. All about cinnamon.
- Author
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Gottfried, Kyle
- Subjects
CINNAMON ,CINNAMON tree ,CINNAMOMUM ,SPICES ,HISTORY ,COOKING - Abstract
This article offers information on the spice called cinnamon. There are several varieties of the cinnamon tree: Cinnamomum zeylancium or Ceylon cinnamon and Cinnamomum aromaticum or Chinese cinnamon. Information is presented on the physical characteristics of the tree. The history of cinnamon is explored, as well as the spice's many uses in cookery. Sticks, powdered and buds are the different forms of cinnamon.
- Published
- 2007
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