Eating Right in the Renaissance Book

This book is on food history. Despite the description given on the back cover, the focus is more on studying the spice than on the history of people's efforts to get the spice. I strongly suspect that people who enjoy spices and who already have a working knowledge of them in the present will find this book more interesting than those who only know a little about them. I was able to best follow and understand the information on the spices I was most familiar with (like ginger and cinnamon) than the ones I'd never used before or which are no longer available.

Each spice has a page or two written about it. Included are quotes from ancient sources which mention the spice, descriptions of the plant the spice is from and how the spice is made, information on where the spice originally came from and its spread (where it came to be grown), how the spice was used, which cultures used it, the trade routes and who traded it (if known), the value of the spice (if known), and ancient recipes using the spice. There were also brief sections describing the conflicts between nations as they tried to cheaply acquire certain spices.

I would have appreciated maps showing where the spice was grown and the ancient trade routes used to get it, but none were included. However, the author did give enough of a description that I could probably work it out on my own if I spent some time at it.

While the information was interesting and detailed, it was conveyed in a very dry way, like a textbook. In fact, I think this book would have been more accurately titled The Encyclopedia of Spices. However, it's clear that the author extensively researched the topic. This book contains accurate information about spices, so this is probably the book to read if you're doing research on them.