Spice: The History of a Temptation

370 Pages·2005·2.76 MB·English

by  Jack Turner

Praise for Jack Turner’s
“Spice is an erudite and engaging account of how foodstuffs can change the flow
of history.”
—The New York Times Book Review
“Jack Turner handles his subject with discernment and con fidence, his style
appropriately brisk and animated … Impressive and reassuring is his combination
of sympa thetic understanding and tough-minded rationalism. Al though he never
condescends to the past, neither does he ever blur the line that separates
fascinating lore from the objective truths of science.”
—Los Angeles Times
“A nifty grab bag of a book. Entertaining and informative.”
—San Jose Mercury News
“A hugely enjoyable book, written with erudition, style and wit.”
—New Scientist
“Jack Turner possesses the two ingredients most essential for the great historian—
scholarly detachment allied to a pas sionate obsession with his subject. He also
writes uncom monly well. A splendid book.”
—Philip Ziegler
“Based on research that is broad and deep, Turner succeeds remarkably well in
capturing the evanescent attractions of spice.”
—The Orlando Sentinel
“Stimulating … Spice is stuffed with memorable details … Turner writes with
pace and intelligence.”
—New Statesman
“Spice is deliciously rich in odors, savors, and stories. Jack Turner quickens
history with almost bardic magic, pouring his personality into his narrative
without sacrifice of schol arship.”
—Felipe Fernandez-Armesto
“Turner’s banquet … is, as he admits, a ramble, but it is a fascinating one—
urbane, anecdotal and easily digestible.”
—The Scotsman
“Sumptuous…. Turner quotes well and widely from literature, and has a flair for
anecdote.”
—The Guardian (London)
“Turner brings serious scholarship to bear on his subject, quoting from all manner
of obscure texts in ancient lan guages. But his gentle, ironic wit makes him a
light-hearted companion…. The book shimmers with life, with real people
springing from every page, some of them mil lennia old…. Turner’s enthusiasm
carries it all forward with terrific momentum.” —The Tablet
“A fascinating and scholarly book that can help you improve both your cooking
and your sex life. An excellent piece of work.”
—Peter Mayle
SPICE
Jack Turner
Jack Turner was born in Sydney, Australia, in 1968. He received his B.A. in Classical
Studies from Melbourne University and his Ph.D. in International Relations from Oxford,
where he was a Rhodes Scholar and MacArthur Foundation Junior Research Fellow. He
lives with his wife, Helena, and their son in Geneva. This is his first book.
The clove, from bud to flower.
Matthioli, Commentarii in sex
libros Pedacii Dioscoridis
Anazarbei (Venice, 1565)

Previous pages: Southeast Asia and its spices. Jan Huygen van Linschoten, Discours of Voyages in ye
East & West Indies, translated by W. Phillip (London, 1598)

TO HELENA
“The true figure of Ginger.” John Gerard,
The Herball or General Historie of Plantes
(London, 1636)
CONTENTS
Introduction: The Idea of Spice
I
The Spice Race
CHAPTER 1: THE SPICE SEEKERS
The Taste That Launched a Thousand Ships
Christians and Spices
Debate and Stryfe Betwene the Spanyardes and Portugales
The Scent of Paradise
II
Palate
CHAPTER 2: ANCIENT APPETITES
The Aromanauts
Of Spiced Parrot and Stuffed Dormice
Spice for Trimalchio
Decline, Fall, Survival
CHAPTER 3: MEDIEVAL EUROPE
The Flavors of Cockayne
Salt, Maggots, and Rot?
The Regicidal Lamprey and the Deadly Beaver