By Gary Paul Nabhan
Gary Paul Nabhan takes the reader on a brilliant and far-ranging trip throughout time and area during this attention-grabbing examine the connection among the spice exchange and culinary imperialism. Drawing on his personal family’s heritage as spice investors, in addition to commute narratives, ancient debts, and his services as an ethnobotanist, Nabhan describes the severe roles that Semitic peoples and desolate tract floras had in atmosphere the level for globalized spice trade.
Traveling alongside 4 well known exchange routes—the Silk street, the Frankincense path, the Spice direction, and the Camino genuine (for chiles and chocolate)—Nabhan follows the caravans of itinerant spice retailers from the frankincense-gathering grounds and old harbors of the Arabian Peninsula to the port of Zayton at the China Sea to Santa Fe within the southwest usa. His tales, recipes, and linguistic analyses of cultural diffusion routes show the level to which aromatics resembling cumin, cinnamon, saffron, and peppers turned followed around the globe as signature elements of various cuisines. Cumin, Camels, and Caravans demonstrates that specific desolate tract cultures usually depicted in consistent conflict—Arabs and Jews—have spent a lot in their historical past participating within the spice alternate and indicates how a extra virtuous multicultural globalized society can be accomplished within the future.
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Additional info for Cumin, Camels, and Caravans: A Spice Odyssey
A related word, al-shadw, is used to comment on the intensity of pungency in a pepper, a piece of cinnamon bark, or a lump of the hojari fusoos grade of frankincense. 5 Indeed, some scholars have suggested that musk, pungent ointments, and rose waters have been routinely used in hot climes to mask the odor of human sweat, which would otherwise be the most pervasive smell in desert camps and cramped cities much of the year. ”6 By the early fourteenth century, the Italian merchant Francesco di Balduccio Pegolotti documented the arrival of at least 288 varieties of spices into Europe, mostly through Semitic merchants who sometimes referred to their origin in particular Arabian, African, or Asian landscapes.
Spices, incenses, medicinal teas, and other aromatics that have been harvested nearby have also been traded, bartered, bought, and sold in this place for upward of ten thousand years. And yet, their time-tried value in cross-cultural exchanges persists to this day. Some, like ginger and turmeric, originally came from far away, before they found their way into dooryard gardens. Today, the locals consider them theirs, as if these aromatic roots had always been available to their ancestors. This weekly spice exchange is held among Amharic-speaking Ethiopians who live in clusters of huts nestled in the slopes above the Abay River.
Introduction | 13 Muslim customs, including food taboos and formulas for mixing spices, sometimes without being able to put a name on them, in an unbroken chain that reached across centuries. It was at the end of that line—one that had reached across the Atlantic Ocean into the New World—that the pervasiveness of the Arab and Jewish spice-trading legacy had been revealed to me. This discovery does not diminish the culinary contributions made by many other cultures along the line, and it may in fact enhance their significance.