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The Book of Spice
Paperback
Food WritingGeneral World History
ISBN13: 9781023650595
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 76
Weight: 0.26
Height: 0.16 Width: 6.14 Depth: 9.21
Language: English
Explore the fascinating world of spices in Wallace Irwin's The Book of Spice, a delightful exploration of the history and lore surrounding these essential culinary ingredients. First published in 1906, this volume delves into the origins, uses, and cultural significance of various spices throughout history. From the exotic aromas of the East to their impact on global trade, Irwinâ€(TM)s work provides a rich tapestry of anecdotes and information that will captivate food enthusiasts and history buffs alike.
Discover the secrets behind spices like cinnamon, cloves, nutmeg, and pepper, and understand their profound influence on cooking, medicine, and even social customs. The Book of Spice is not just a cookbook; it's a journey through time, revealing how spices have shaped our world.
This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.
This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.
As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
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