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siria's review against another edition
5.0
Paul Freedman's examination of the role of spices in the medieval world—their social, economic, political and culinary uses—is really wonderful. It's a rare example of the 'crossover book', one which is learned enough to be useful to an academic audience, while also being accessible to an interested lay reader. Freedman uses travellers' account, culinary and health texts, maps, and many other primary sources to examine why spices were so popular in medieval Europe—what they symbolised, why they were used so extensively (medieval European cooking has far more in common with contemporary Middle Eastern food—lots of spice and perfume and rich colour—than it does with modern Western foods), and why they eventually fell out of fashion. Recommended heartily for anyone with an interest in the history of food, or in global history.
alexandraidonea's review against another edition
4.0
A really great book about the spice trade in medieval Europe, and how spices were a major cultural commodity. A bit repetitive, however. Still, not a bad book to have read for school.
sstallryan's review
3.0
While this was dry at times, for the most part it held my interest especially the chapters on Medieval recipes and the final chapter analyzing the decline of the spice trade. It's fascinating how food fashion transformed the world.
alexandraidonea's review
4.0
A really great book about the spice trade in medieval Europe, and how spices were a major cultural commodity. A bit repetitive, however. Still, not a bad book to have read for school.
panxa's review
So the idea that spices were popular in the middle ages because they covered the taste of bad meat is something of an urban legend. Those who were rich enough to afford spices could also afford fresh meat. And spices aren't as good at preservation as salt and smoke, so the poor did waste money on them. Highly spiced food was popular throughout Europe and Asia from at least the Roman Empire up to the sixteenth century, when French cuisine began to focus on the flavor of the base ingredients, and delicacies from the New World (like coffee, chocolate) started to supplant spices at the tables of the elite.
Side note: this book came to me via Link+ from the Asuza Pacific University library.
Side note: this book came to me via Link+ from the Asuza Pacific University library.
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