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Spices, Their Histories: Valuable Information for Grocers

By Robert O. Fielding
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About This Book

This practical reference surveys widely used culinary spices by providing botanical descriptions, geographic origins, and cultivation and processing methods. Individual entries explain appearance, harvesting and drying or distillation techniques, flavor and chemical constituents, culinary and medicinal uses, and common adulterants or substitutes. Trade-focused guidance advises on quality assessment, regional varieties and market names, storage and handling, and preparations such as sauces and extracts. Concise, illustrated entries present factual, usable information for grocers and readers interested in the practical and commercial aspects of spice varieties.

About the Author

Fielding, Robert O. portrait

Robert O. Fielding

Robert O. Fielding is an author known for his work in the culinary genre, particularly focusing on the historical significance of spices. His notable book, "Spices, Their Histories: Valuable Information for Grocers," provides valuable insights into the origins and uses of various spices, making it a useful resource for both grocers and culinary enthusiasts. Fielding's writing reflects a deep appreciation for the cultural and historical contexts of food, contributing to the understanding of how spices have shaped culinary practices throughout history.

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