Bloomsbury Academic Encyclopedia of Spices and the Spice Trade: History, Cuisine, and Culture

Discover the rich history and deep cultural significance of spices, from defining the flavors of regional cuisines to spurring Western exploration and colonialism. This book examines spices from a variety of perspectives, including their impact on culinary traditions, role in health and medicine, and influence on world economics and geopolitics for hundreds of years. More than 125 entries profile individual spices, regional cuisines, influential locations and trade routes, key issues in the modern spice trade, and much more. Entries on individual spices include information about the plant, its geographic distribution, history and cultural significance of its use, and any contemporary threats or concerns. Each entry includes cross-referencing and a list of further readings, allowing readers to both broaden and deepen their understanding of the subject. Sidebars supplement the main text, offering bite-sized, high-interest facts. Spices have been an important part of human culture for thousands of years. They were used to flavor and preserve food, as medicine, and even in religious practices. European demand for spices from the Middle East, Asia, and beyond created a complex network of merchants and trade routes, producing economic powerhouses and forever changing the culinary landscape of the Western world. Although the spice trade connected people and cultures across the globe, the insatiable quest for spices and the wealth they brought also contributed heavily to the rise of colonialism. This legacy of exploitation endures even today, with concerns over issues such as fair labor practices and environmental degradation leaving a bitter taste in the mouths of spice producers worldwide.