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Spices and Condiments
Hardcover
Sports GeneralBotany & HorticultureHerbs, Spices, Oils, Peppers, Nuts
ISBN13: 9781024180138
Publisher: Hutson Street Press
Published: May 22 2025
Pages: 72
Weight: 0.62
Height: 0.25 Width: 6.14 Depth: 9.21
Language: English
Spices and Condiments, originally published as Fieldiana, Popular Series, Botany, no. 15 in 1929, offers a detailed exploration of the world of spices and condiments. Written by James Birtley McNair, this work delves into the botany and economic significance of various plants used to flavor and enhance foods. From common household spices to more exotic ingredients, the book examines their origins, cultivation, and historical uses.
This edition provides valuable insights into the historical context of food preparation and trade, making it a fascinating resource for culinary historians, botanists, and anyone interested in the origins of the flavors we enjoy. McNair's work stands as a testament to the enduring importance of spices in human culture and commerce.
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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