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Het grote boek der specerijen
Specerijen hebben een belangrijke rol in de ontwikkeling van de moderne beschaving gespeeld. De auteur vertelt de geschiedenis van de specerijen, waarvan men mag aannemen dat ze ongeveer 3000 jaar v.C. is begonnen. In het boek worden 35 van de belangrijkste specerijen en kruiden uitgebreid beschreven.
- GenresCooking
256 pages, Hardcover
First published January 1, 1976
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Displaying 1 - 2 of 2 reviews
January 3, 2021
My edition of this book was English text (the goodreads description I saw was not), published in 1969 (not 1976), and is 489 pages.
This book is interesting in terms of the aspects and production of historically significant spices. Part I, the first 80 pages, describes the cultural impact of spices on Western Europe, and the influences of the spice trade that launched the discovery of new spice sea trade routes, and the Americas. A couple maps are given for the traditional overland spice routes and cities along the Silk Road, as well as as later sea-faring routes around Africa, plus a pullout map of countries and its major spice exports.
Following this introduction, Part II is an encyclopedic collection of spices progressing alphabetically from allspice to vanilla. Many woodcuts, drawings - some colored, B&W photographs (of the plant itself, the agricultural settings and production facilities) are paired with historical significance (eg. mentions from the bible and Shakespeare, or other ancient Roman, Greek or even Arab and Chinese texts) and its medicinal, cultural and culinary uses. This is not a compendium of all spices, nor is it a recipe book (although several recipes follow each spice described). What spices are mentioned are, for the most part, covered very well, especially in the pre-Internet era.
A typical spice entry gives its English common name, followed by Taxonomic name, then a list of 10-12 foreign names in German, French, Spanish, Arabic, Italian, Dutch, Russian, and often Chinese and Japanese names. Historical notes are given, often with former medicinal (eg. snakebite remedy, baldness cure) or folklore (wild marjoram on gravesite means deceased is in bliss) uses, and literary references. Cultivation info (sun and soil) is given. Expected sowing and yields (in pounds per acre). Countries of production and processing info is mentioned. Often, export in terms of tons, or number of seeds per pound, or rates of cost per pound (1968 prices – while outdated are probably relatively correct still) are given. Prescient is info on essential oils and distilling percentages. At the end, is several recipes that use the aforementioned spice which is often , though not always, the prominent spice ingredient. (One nit on the recipes: all recipes use minced onion and garlic as opposed to fresh. Alas! it is a spice book, and both of these are considered spices).
Published in 1969, this book is now somewhat dated in terms of prices, annual production rates, and availability. And, it is Western and Euro-centric, in terms of history and impact. Photographs of varying quality are only black-and-white, excepting the inner cover. As mentioned, not all spices are listed. Even within a given spice, sometimes information is limited. For example, coriander is covered (both seeds and ground spices), but the leaves referred to in Americas as Cilantro is not even mentioned (eg, yes, it is a fresh herb not technically a spice, but I think it should have warranted at least a mention).
Coverage within an entry varies depending on spices, and the spices chosen to be included in this book. Open your spice cabinet – do you have Chervil or Horseradish in there? (I don’t, and is horseradish really a spice?). Yet, a section on chervil is given (is it really historically significant?). Several excellent pages describe the differences between cinnamon and cassia, but I find the chiles entry to be slim. Only a few pages cover chiles/chillies/chilis, where a 250 page book could easily be written on just those varieties. Perhaps chiles have blossomed in popularity since the writing of this book - some that are very popular now are not even mentioned: jalapenos, habaneros, poblanos – nor is there any discussion between fresco and seco (fresh and dried) of the pepper varieties prevalent nowadays. I found the Vanilla entry especially fascinating.
For the era in which it was written (pre-Internet), this is well-researched (albeit sometimes limited) book of spices. It is not a dictionary of all spices; it is not a coffee table picture book, nor really a reference book, or cookbook. Set your expectations, and I’d rate this 4/5 stars with the best part being the introduction (history of the spice trade) and the weakest being inclusion of horseradish as a spice.
This book is interesting in terms of the aspects and production of historically significant spices. Part I, the first 80 pages, describes the cultural impact of spices on Western Europe, and the influences of the spice trade that launched the discovery of new spice sea trade routes, and the Americas. A couple maps are given for the traditional overland spice routes and cities along the Silk Road, as well as as later sea-faring routes around Africa, plus a pullout map of countries and its major spice exports.
Following this introduction, Part II is an encyclopedic collection of spices progressing alphabetically from allspice to vanilla. Many woodcuts, drawings - some colored, B&W photographs (of the plant itself, the agricultural settings and production facilities) are paired with historical significance (eg. mentions from the bible and Shakespeare, or other ancient Roman, Greek or even Arab and Chinese texts) and its medicinal, cultural and culinary uses. This is not a compendium of all spices, nor is it a recipe book (although several recipes follow each spice described). What spices are mentioned are, for the most part, covered very well, especially in the pre-Internet era.
A typical spice entry gives its English common name, followed by Taxonomic name, then a list of 10-12 foreign names in German, French, Spanish, Arabic, Italian, Dutch, Russian, and often Chinese and Japanese names. Historical notes are given, often with former medicinal (eg. snakebite remedy, baldness cure) or folklore (wild marjoram on gravesite means deceased is in bliss) uses, and literary references. Cultivation info (sun and soil) is given. Expected sowing and yields (in pounds per acre). Countries of production and processing info is mentioned. Often, export in terms of tons, or number of seeds per pound, or rates of cost per pound (1968 prices – while outdated are probably relatively correct still) are given. Prescient is info on essential oils and distilling percentages. At the end, is several recipes that use the aforementioned spice which is often , though not always, the prominent spice ingredient. (One nit on the recipes: all recipes use minced onion and garlic as opposed to fresh. Alas! it is a spice book, and both of these are considered spices).
Published in 1969, this book is now somewhat dated in terms of prices, annual production rates, and availability. And, it is Western and Euro-centric, in terms of history and impact. Photographs of varying quality are only black-and-white, excepting the inner cover. As mentioned, not all spices are listed. Even within a given spice, sometimes information is limited. For example, coriander is covered (both seeds and ground spices), but the leaves referred to in Americas as Cilantro is not even mentioned (eg, yes, it is a fresh herb not technically a spice, but I think it should have warranted at least a mention).
Coverage within an entry varies depending on spices, and the spices chosen to be included in this book. Open your spice cabinet – do you have Chervil or Horseradish in there? (I don’t, and is horseradish really a spice?). Yet, a section on chervil is given (is it really historically significant?). Several excellent pages describe the differences between cinnamon and cassia, but I find the chiles entry to be slim. Only a few pages cover chiles/chillies/chilis, where a 250 page book could easily be written on just those varieties. Perhaps chiles have blossomed in popularity since the writing of this book - some that are very popular now are not even mentioned: jalapenos, habaneros, poblanos – nor is there any discussion between fresco and seco (fresh and dried) of the pepper varieties prevalent nowadays. I found the Vanilla entry especially fascinating.
For the era in which it was written (pre-Internet), this is well-researched (albeit sometimes limited) book of spices. It is not a dictionary of all spices; it is not a coffee table picture book, nor really a reference book, or cookbook. Set your expectations, and I’d rate this 4/5 stars with the best part being the introduction (history of the spice trade) and the weakest being inclusion of horseradish as a spice.
July 5, 2021
As noted by the other reviewer, my copy is in English and was published in 1969. I concur with his review that the perspective and language is sometimes dated and Euro-colonial centric but overall this was a very enjoyable book. Not only did I learn some history, culture, botany and agriculture but each spice description came with several delicious sounding and simple recipes! I was intrigued by the author and found out that he was the scion of old Philadelphia money, an honors Princeton grad and a plantation manager and spice executive in Guatemala. I am skeptical that he did much cooking and am grateful for the family's talented cooks for these recipes. This book will join my cookbooks and provide lots of opportunities to explore the world of spices.
Displaying 1 - 2 of 2 reviews