Spices Sweet & Savoury I-II. [antikvár]

. INTRODUCTIONSpices, one-time culinary gold, discovered and traded by ancient explorers - are now accepted and used all over ttie world but the story ot ttieir journey to the Western table is a fascinating one.Archaeologists discovered evidence of the use of spices dating bacl< to Ancient Egypt where they were also used as part of the embalming process for mummies. The Romans consumed spices as an aid to digestion and they were probably the first travellers to bring spices to northem Europe. However, the main route of spices from the Orient was via Constantinople (Istanbul), the gateway from East to West. This meeting place of two cultures has long been renowned for its connections with the spice trade, the old spice market with its many traders dealing exclusively in a vast range of these culinary seasonings is still flourishing. It was to Constantinople that the nomadic tribes of North Africa brought their precious spices to trade with foreigners from the north.However, the great 15th-century explorers, including Columbus, opened up the sea trade - the true spice routes-from the Molucca Islands. The discovery, raiding and ruling of these 'Spice Islands' of Indonesia played a vital mie in the distribution of spices to the rest of the world. Spice monopolies were established by the Portuguese, the Dutch and the British at different times during the turbulent history of the spice trade.In medieval times, the rich made wildly extravagant use of spices to proclaim their extreme wealth - much to the detriment of the taste of the food, no doubt. Later, great households had spice chests where the precious ingredients were locked away, the key being retained by the butler for safe keeping. The ready availability to the average cook of a wide range of spices at affordable prices is a modem phenomenon. In recent years, the supermarkets have greatly extended their range of seasonings and spices - commodities which once had to be sought after in specialist stores.The widespread interest in international cookery, the acceptance of different approaches to food and its preparation, and the appreciation of contrasting social and cultural features of dining, reflect the contemporary view of food and the eating adventures which we are all eager to experience. Perhaps this is why spices have graduated from the ranks of witchcraft and sorcery to the shelves of the contemporary kitchen.