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Course Description

This course will examine the remarkable role that roots, shoots and fruits, flowers, seeds and bark, have played in world history from ancient times to the present. The quest for herbs, spices and aromatics has been a major force in promoting human interactions as well as international trade. Their many uses--medicinal; religious; preservative; anti-demonic; aphrodisiac and culinary--and the quest to control access to them, have created communities, commercial networks and conflict, while spurring innovations in transportation, diplomacy, warfare, pharmaceuticals, chemistry and cuisine.

Week 1: Ancient and Classical Civilizations: Trade between Egypt, Mesopotamia; India; China; Greece and Rome

Week 2: Overland and Maritime Spice Networks: Arab traders maintain a monopoly on transporting spices between east Asia to the Mediterranean and Europe for nearly 2000 years, with spices more highly valued than gold.

Week 3: From the Crusades to the Fall of Constantinople: Spices as a global currency in international trade lays the foundations for modern capitalism—credit and risk management, stock exchanges--and the discovery of new flavors reshapes cuisine

Week 4: The European Age of Exploration: Maritime rivalry as the demand for spices spurs innovation in shipbuilding, long distance voyages to unexplored regions and colonial conquest and fuels competition among European powers for domination

Week 5: Industrialization and Globalization: Economic evolution transforms spices and herbs from scarce luxuries to widely available commodities, as sugar and salt increasingly characterize the seasoning of prepared foods and condiments and pharmaceuticals are developed in scientific laboratories and administered by medical professionals .

Week 6: From Decline to Rediscovery: Exposure to varied dining options from a variety of cultures, celebrity chefs and influencers promoting the use of natural foods with exotic ingredients, emphasis on healthful eating with less sodium and, and widespread availability have renewed consumer interest in herbs and spices, although issues of food safety are a growing concern.

Instructor: Dr. Marsha Cohen

 

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