By Gary Paul Nabhan
Gary Paul Nabhan takes the reader on a brilliant and far-ranging trip throughout time and house during this attention-grabbing examine the connection among the spice alternate and culinary imperialism. Drawing on his personal family’s background as spice investors, in addition to go back and forth narratives, old money owed, and his services as an ethnobotanist, Nabhan describes the severe roles that Semitic peoples and desolate tract floras had in surroundings the level for globalized spice trade.
Traveling alongside 4 fashionable exchange routes—the Silk street, the Frankincense path, the Spice course, and the Camino actual (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 display the level to which aromatics akin to cumin, cinnamon, saffron, and peppers grew to become followed around the globe as signature parts 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 heritage taking part within the spice alternate and indicates how a extra virtuous multicultural globalized society might be accomplished sooner or later.
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Extra resources for Cumin, Camels and Caravans: A Spice Odyssey
Cook for 3 to 4 minutes, or until the mushrooms are tender. Add the cream sauce to the pan with the mushrooms and blend all the ingredients into a smooth sauce. Return the scallops to the sauce and simmer for another 1 or 2 minutes. Serve hot. T H E C O OK I NG OF F R A NC E Turbot with Fresh Vegetables Gigot de Palavas From the province of Languedoc on the Mediterranean coast comes this recipe for fresh turbot. The technique used here of enriching flavor with thin slices of garlic is one that dates back hundreds of years in French cooking.
Cook for 3 minutes. Add the scallops, cover the pan, and cook on low heat for 3 minutes. The scallops should feel a little springy when you touch them and change in color from pink to almost white. Remove the scallops from the pan with a slotted spoon to a warm bowl and set aside. Remove the bay leaf from the poaching liquid and discard. M a i n Cou rs e s a nd Ve get a ble s 55 • • • 56 Increase the heat to medium, add the sliced mushrooms, and bring to a boil. Cook for 3 to 4 minutes, or until the mushrooms are tender.
Remove the browned pieces to a clean platter and continue cooking until all the chicken is brown. Ask an adult assistant to help you drain the fat from the skillet. Return the skillet to medium heat. Add the remaining 1 tablespoon butter along with the chopped shallots, apples, sugar, and apple cider vinegar. Raise the heat to medium and cook for 2 to 3 minutes, gently scraping the bottom of the pan to loosen all the brown bits. Return the chicken pieces to the skillet along with any juices that are in the bottom of the platter.
Cumin, Camels and Caravans: A Spice Odyssey by Gary Paul Nabhan