SpiceLines

Books

Diane Ackerman, A Natural History of the Senses (New York: Vintage Books, 1995).

Jeffrey Alford and Naomi Duguid, Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia (New York: Artisan, 2000)

Jorge Amado, Gabriela Clove and Cinnamon (New York: Alfred A. Knopf, 1962).

Chandler Burr, The Emperor of Scent: A Story of Perfume, Obsession, and the Last Mystery of the Senses (New York: Random House, 2002)

Sophie D. Coe, America’s First Cuisines (Austin: University of Texas Press, 1994).

Charles Corn, The Scents of Eden: A Narrative of the Spice Trade (New York: Kodansha America, Inc., 1998)

Andrew Dalby, Dangerous Tastes: The Story of Spices (Berkeley and Los Angeles: Univesity of California Press, 2000)

James A. Duke, CRC Handbook of Medicinal Spices (Boca Raton: CRC Press, 2003)

Ian Hemphill, The Spice and Herb Bible (Toronto: Robert Rose, 2002).

Hill, Tony. The Contemporary Encyclopedia of Herbs and Spices (New York: Wiley, 2004).

Michele Anna Jordan, Salt and Pepper: 135 Perfectly Seasoned Recipes (New York: Broadway Books, 1999).

Diana Kennedy, The Cuisines of Mexico (New York: Harper & Row, 1972).

___, From My Mexican Kitchen: Techniques and Ingredients (New York: Clarkson Potter, 2003).

Gray Kunz and Peter Kaminsky, The Elements of Taste (New York: Little, Brown, 2001).

Ludovic Lefebvre, Crave: The Feast of the 5ive Senses (New York: Harper Collins, Regan Books, 2005).

Harold McGee, On Food and Cooking (New York: Scribner, 2004).

J. Innes Miller, The Spice Trade of the Roman Empire (New York: Oxford University Press, 1998).

Jill Norman, The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds (New York: Viking Studio Books, The Penguin Group, 1991).

Elizabeth Lambert Ortiz, contributing editor, The Encyclopedia of Herbs, Spices and Flavorings (New York: A Dorling Kindersley Book, 1992).

Carol Ann Rinzler, The New Complete Book of Herbs, Spices and Condiments: A Nutritional, Medical and Culinary Guide (New York: Facts on File, 2001)

Waverly Root, Food: An Authoritative Visual History and Dictionary of Foods of the World (New York: A Fireside Book, published by Simon & Shuster, Inc., 1980)

Frederic Rosengarten, Jr., The Book of Spices (Wynnewood, Pennysylvania: Livingston Publishing Company, 1969)

Wolfgang Schivelbusch, Tastes of Paradise: A Social History of Spices, Stimulants and Intoxicants (New York: Pantheon Books, 1992)

Alain Stella, The Book of Spices (Paris and New York: Flammarion, 1998).

Susana Trilling, Seasons of My Heart (New York: Ballantine Books, 1999).

Jack Turner, Spice: The History of a Temptation (New York: Alfred A. Knopf, 2004).

___, American Heritage Cookbook and Illustrated History of American Eating and Drinking (American Heritage Publishing Co., Inc., 1964).

___, Larousse Gastronomique (New York: Clarkson Potter/Publishers, 2001).

Joseph Dommers Vehling, editor and translator, Apicius: Cookery and Dining in Imperial Rome (New York: Dover Publications, 1977).

Jean-Georges Vongerichten and Mark Bittman, Jean-Georges: Cooking at Home with a Four-Star Chef (New York: Broadway Books, 1998).

Barbara Ketchum Wheaton, Savoring the Past: The French Kitchen and Table from 1300 to 1789 (Philadelphia: University of Pennsylvania Press, 1983).

Paula Wolfert, Couscous and Other Good Food from Morocco (New York: Harper & Row, 1987).

Clifford A. Wright, A Mediterranean Feast (New York: William Morrow and Company, Inc., 1999).

Articles

R. W. Apple Jr., "Following the Pepper Grinder All the Way to Its Source," The New York Times, October 29, 2003, pp. D1 and D9.

___, “Looking Up an Old Love on the Streets of Vietnam,” The New York Times, Wednesday, August 13, 2005, pp. D1, D5. On the trail of pho in Hanoi.

Floyd Cardoz, “Spice Up Your Cooking,” Fine Cooking, February-March 2005, pp. 56-61.

Kate Colquhoun, “How Medieval Became a Modern Taste Again,” Financial Times, April 9/10, 2005, Weekend p. W9.

Amanda Hesser, “Just Off India, Kissed by Europe,” The New York Times, Wednesday, October 13, 2004, pp. D1, 4-5. Culinary adventures in Sri Lanka.

Eugene Lyon, “Track of the Manila Galleons,” National Geographic, September 1990, pp. 8-37.

Paul W. Sherman and Jennifer Billing, “Darwinian Gastronomy: Why We Use Spices,” BioScience, Vol. 49, No. 6, June 1999, pp. 453-463.

M. Sarita Varma, “Brazilian Pepper Masquerades as the Indian Variety,” Commodity Watch, The Financial Express, September 1, 2001.

___, “Relishing the Flavor,” The Economist Technology Quarterly, June 22, 2002, pp. 28-29.

___, “A Taste of Adventure: The History of Spices is the History of Trade,” The Economist, December 19, 1998., pp. 51-55.

Websites

http://apu.sfn.org/content/Publications/BrainBriefings/smell.html. Website of the Society for Neuroscience. The Summer 1995 issue of Brain Briefings explores “Smell and the Olfactory System.”

http://digital.lib.msu.edu/projects/cookbooks/index.html. Michigan State University website, “Feeding America.” Online collection of important American cookbooks from the late 18th to the early 20th century; full text.

http://en.wikipedia.org/wiki/Cinnamon. “The shores of the island are full of it and it is the best in all the land. When one is downwind of the island, one can smell cinnamon eight leagues out to sea.” (From the log of an unidentified Dutch captain.)

http://starchefs.com/HKeller/html/recipe_01.shtml. Hubert Keller’s recipe for Carrot and Fresh Pea Soup with Cinnamon Croutons.

http://unitproj.library.ucla.edu/biomed/spice/index.cfm. “Spices: Exotic Flavors & Medicines,” A superb website, based on a 2002 exhibition at the Louise L. Darling Biomedical Library at UCLA. Individual entries on 40 spices, with additional tables on taste and “hotness,” essays on spices as medicines, aphrodisiacs and more.

http://www-ang.kfunigraz.ac.at/~katzer/engl/generic_frame.html?spice_welcome.html. Austrian chemist Gernot Katzer's Spice Pages.

www.iisr.org/spices. Indian Institute of Spices Research website.

www.infolanka.com/discover/cinnamon/. “The Spice of Life: Cinnamon and Ceylon.” May 1991 article on cinnamon history and harvesting by Florence Ratwatte.

www.penzeys.com. On-line catalogue of America’s premier spice purveyor.

www.peppertrade.com.br. Brazilian pepper trade statistics.

www.riverdeep.net/current/2002/01/012102_nose.jhtml. An educational website that explains how smell receptors connect to the sense of taste.

http://www.scienceofsmell.com. Website of The Smell and Taste Treatment and Research Foundation, Dr. Alan Hirsch, neurologic director.

www.spizes.com/spiceonline/CategoryList/Peppercat.asp. A commercial website for the spice industry that features crop, market and price reports, plus a spice encyclopedia.

www.theepicentre.com. A Canadian spice merchant’s website with an excellent spice encyclopedia.

http://www.usaid.gov/lk/news/tos/july05-cinnamon.html. Post-tsunami update on cinnamon cultivation in Sri Lanka.

Other

International Trade Association. Monthly reports on spice imports. (No longer available.)

Penzey’s Spices, Catalogue of Seasonings. 1-800-741-7787. Excellent short pieces on spices such as black pepper and cinnamon in this spice merchant’s printed catalogue.

Spice Statistics 2000, ASTA Report #364. American Spice Trade Association. Fax: 202-367-2127.

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