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Posts Tagged ‘Spices

“Have you ever bitten a red hot ice cube? That’s curry”*…

 

curry

Sir Joseph Paxton, “Capsicum ustulatum,” Paxton’s Magazine of Botany and Register of Flowering Plants, 1838

 

In 1492, Columbus sailed the ocean blue and the entire world changed: slavery, war, disease, colonization, and an immense transfer of wealth to Europe. And with that wealth too came New World nightshades—potatoes, tomatoes, tobacco, peppers of all kinds. It took some time for these fruits and vegetables to plant themselves into European cuisine. The tomato, for example, wasn’t widely used in Italian cuisine until the eighteenth century. But what about food further out from Europe? What about India?

Soon after Columbus’ first expedition, the treaties of Tordesillas and Saragossa divided the oceans of the newly-known world. The Portuguese effectively took the Atlantic and Indian oceans, while the Spanish took the Pacific. With that, the Portuguese established forts and trading posts along India’s Malabar coast. In time, aloo (potato), tamātar (tomato), and mirchī (chilies) were available on the western coast of the Indian subcontinent. Later, the English set up their first trading posts in India in the eastern Gangetic plain, bringing these same staples into North India.

So what was curry like before Columbus? Well, curry didn’t exist…

The pre-history of one of the world’s most– if not in fact the world’s most– popular family of dishes: “Curry Before Columbus.”

* Terry Pratchett

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As we dig in, we might recall that it was on this date in 1922 that the Hollywood Bowl opened (after a few years of operation, in a less-finished state, as the “Daisy Dell.”  It’s shell-shaped amphitheater set into a hill, against the backdrop of the Hollywood Hills and the famous Hollywood Sign to the northeast, it has been the summer home of the L.A. Philharmonic and host to hundreds of other musical events each year.

300px-Hollywood_bowl_and_sign source

 

Written by LW

July 11, 2020 at 1:01 am

“He who controls the spice controls the universe”*

 

Spices

 

Spices were among the first engines of globalization, not in the modern sense of a world engulfed by ever-larger corporations but in the ways that we began to become aware, desirous even, of cultures other than our own. Such desire, unchecked, once led to colonialism. After Dutch merchants nearly tripled the price of black pepper, the British countered in 1600 by founding the East India Company, a precursor to modern multinationals and the first step toward the Raj. In the following decades, the Dutch sought a monopoly on cloves, which once had grown nowhere but the tropical islands of Ternate and Tidore in what is today Indonesia, and then in 1652 introduced the scorched-earth policy known as extirpation, felling and burning tens of thousands of clove trees. This was both an ecological disaster and horribly effective: For more than a century, the Dutch kept supplies low and prices high, until a Frenchman (surnamed, in one of history’s inside jokes, Poivre, or “pepper”) arranged a commando operation to smuggle out a few clove-tree seedlings. Among their ultimate destinations were Zanzibar and Pemba, off the coast of East Africa, which until the mid-20th century dominated the world’s clove market.

The craving for spices still brings the risk of exploitation, both economically, as farmers in the developing world see only a sliver of the profits, and in the form of cultural appropriation. In the West, we’re prone to taking what isn’t ours and acting as if we discovered it, conveniently forgetting its history and context. Or else we reduce it to caricature, cooing over turmeric-stained golden lattes while invoking the mystic wisdom of the East. At the same time, a world without borrowing and learning from our neighbors would be pallid and parochial — a world, in effect, without spice…

From turmeric in Nicaragua to cardamom in Guatemala, nonnative ingredients are redefining trade routes and making unexpected connections across lands: “How Spices Have Made, and Unmade, Empires.”

* Frank Herbert, Dune

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As we go deep on dash, we might recall that this is National Buffet Day.  The concept of the buffet arose in mid 17th century France, when gentleman callers would arrive unexpectedly at the homes of ladies they wanted to woo.  It was popularized in 18th century France and quickly spread throughout Europe.  The all-you-can-eat buffet made its restaurant debut in 1946, when it was introduced by Vegas hotel manager Herb MacDonald.  By the mid-1960s, virtually every casino in Las Vegas sported its own variation.  Today, of course, buffets are regularly available not only in any/every Vegas casino, but also in thousands of Indian and Chinese restaurants and ubiquitous chains of “family restaurants.”

buffet source

 

 

 

 

Written by LW

January 2, 2020 at 1:01 am

Spice is the variety of life…

Source: The Presurfer (to whom, ToTH)

From Allspice to Vanilla, all one could want to know– “The Spice Encyclopedia.”

A veritable treasure trove.  For instance, while your correspondent has consumed enough coriander to consider himself an expert, he did not know that:

Coriander is probably one of the first spices used by mankind, having been known as early as 5000 BC. Sanskrit writings dating from about 1500 BC also spoke of it. In the Old Testament “manna” is described as “white like Coriander Seed.” (Exodus 16:31) The Romans spread it throughout Europe and it was one of the first spices to arrive in America…

Coriander is not interchangable with cilantro, although they are from the same plant…

They’re all there.

As we’re remembering the difference between and teaspoon and a tablespoon, we might remember that Butterfly McQueen was born Thelma McQueen in Tampa, Florida on this date in 1911.  While she enjoyed a long career as an actress, she is surely best-known for her first role, as Prissy in Gone With the Wind, and for her immortal line, “I don’t know nothin’ ’bout birthin’ babies!”

Butterfly McQueen

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