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The Book of Spice
Hardcover
Food WritingGeneral World History
ISBN13: 9781024025323
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 78
Weight: 0.64
Height: 0.25 Width: 6.14 Depth: 9.21
Language: English
The Book of Spice, penned by Wallace Irwin and originally published in 1906, offers a unique and humorous look at the history and cultural significance of various spices. Moving beyond mere culinary applications, the book delves into the social and historical contexts that have shaped our relationship with flavors from around the world. From the exotic allure of cinnamon and cloves to the humble familiarity of salt and pepper, each spice is explored with wit and insight, revealing its impact on trade, exploration, and even social customs.
Irwin's lighthearted approach makes this an accessible and entertaining read for anyone interested in food history or the story behind the flavors we often take for granted. A delightful blend of information and humor, “The Book of Spice†remains a fascinating glimpse into a bygone era and the enduring power of spice.
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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