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Spice: The History of a Temptation

Spice: The History of a Temptation

4.0 5
by Jack Turner

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In this brilliant, engrossing work, Jack Turner explores an era—from ancient times through the Renaissance—when what we now consider common condiments were valued in gold and blood.

Spices made sour medieval wines palatable, camouflaged the smell of corpses, and served as wedding night aphrodisiacs. Indispensible for cooking, medicine, worship, and


In this brilliant, engrossing work, Jack Turner explores an era—from ancient times through the Renaissance—when what we now consider common condiments were valued in gold and blood.

Spices made sour medieval wines palatable, camouflaged the smell of corpses, and served as wedding night aphrodisiacs. Indispensible for cooking, medicine, worship, and the arts of love, they were thought to have magical properties and were so valuable that they were often kept under lock and key. For some, spices represented Paradise, for others, the road to perdition, but they were potent symbols of wealth and power, and the wish to possess them drove explorers to circumnavigate the globe—and even to savagery.

Following spices across continents and through literature and mythology, Spice is a beguiling narrative about the surprisingly vast influence spices have had on human desire.

Includes eight pages of color photographs.

One of the Best Books of the Year: Discover Magazine, The Christian Science Monitor, San Francisco Chronicle 

Editorial Reviews

Tobin Harshaw
Turner's genius lies in his organization. Rather than trying to deal with his Asian delights individually or track their stories through a tidy timeline, he has divided his book into sections devoted to the effects these spices have had on the human body and psyche. This allows him not just to trace the biological evolution of Piper nigrum and the changing manifests of royal pantries but to jump from continent to continent, century to century, and explore the bigger picture: how a West that once saw spices as the product of a literal and geographic Eden matured into a society in which ''Paradise survives not as a place but as a symbol.''
— The New York Times Sunday Book Review
Michiko Kakutani
In this, his first book, Mr. Turner not only gives the reader a wonderfully vivid history of the quest for spices and the lucrative spice trade, but he also provides some intriguing insights into why spices once exerted such a hold over the human imagination -- and how they catalyzed the Age of Discovery. He shows how the early spice trade forged an enduring, often exploitative relationship between the West and the East, traces the ambivalent attitude of the Church toward spices, and chronicles the gradual de-mythologizing of spices with the advent of the modern era. In doing so, he has succeeded in writing a book that is at once a social and cultural history, a culinary history and a delightful read.
The New York Times
The New Yorker
Turner arranges his history of spices thematically, in a series of lively essays on their role in different aspects of human endeavor, such as exploration (Columbus was looking for cinnamon when he discovered America) and love (a fifteenth-century tract prescribes an ointment of honey and ginger for “Increasing the Dimension of Small Members and Making Them Splendid”). Turner’s sedulous research is manifest on every page, as he follows spices across cultures and eras, with allusions that range from St. Augustine to the Spice Girls. The book’s unlikely hero is the peppercorn, which has linked East and West since the time of the Romans and which typifies the way that spices, although no longer the luxury items they once were, have become quietly ubiquitous. Cinnamon and nutmeg are rumored to be the key to “capitalism’s most closely guarded secret,” the formula for Coca-Cola.
Publishers Weekly
Spices helped draw Europeans into their age of expansion, but the Western world was far from ignorant of them before that time. Turner's lively and wide-ranging account begins with the voyages of discovery, but demonstrates that, even in ancient times, spices from distant India and Indonesia made their way west and fueled the European imagination. Romans and medieval Europeans alike used Asian pepper, cinnamon, cloves, nutmeg and mace to liven their palates, treat their maladies, enhance their sex lives and mediate between the human and the divine. While many of these applications were not particularly efficacious, spices retained their allure, with an overlay of exotic associations that remain today. Turner argues that the use of rare and costly spices by medieval and Renaissance elites amounted to conspicuous consumption. He has perhaps a little too much fun listing the ridiculous uses of spices in medieval medicine-since, as he notes in a few sparse asides, some spices do indeed have medicinal effects-and fails to get into the real experience of the people. His account of religious uses, on the other hand, paints a richer picture and gets closer to imagining the mystery that people found in these startlingly intense flavors and fragrances. It is this mystery and the idea that sensations themselves have a history that make the entire book fascinating. Agents, Giles Gordon and Russell Galen. (Aug. 17) Copyright 2004 Reed Business Information.
The history of spices—the exotic faraway places they come from, how people fought over their trade, their variety of uses—is almost always fascinating. This version of the story is well written, thoroughly researched, and wide-ranging in scope. It covers spices in history, literature and legend. The book's subtitle suggests the author's focus on mind more than stomach in handling material. (He prefers the sensational to the prosaic, too). The book is organized into three sections: the spice race, palate, body and spirit. The book has a good index, copious notes and a few color images. For my money, Wolfgang Schivelbusch's Taste of Paradise (Pantheon, 1992) is a shorter, more pointed, and better illustrated history of the historical lure of stimulants in general (though, admittedly, that book focuses more on alcohol and tobacco than spices). KLIATT Codes: SA—Recommended for senior high school students, advanced students, and adults. 2004, Random House, Vintage, 352p. illus. maps. bibliog. index., Ages 15 to adult.
—Daniel Levinson
Library Journal
Rhodes Scholar and first-time author Turner (Ph.D., international relations, Oxford) leads readers along the fascinating trail of spice through time, from the pre-Common Era use of various spices as medicine, embalming aids, and food flavor enhancers to current, everyday applications. His interest in spices began in primary school and was further piqued by his mother's regular preparation of spicy kormas, chutneys, and curries. Instead of a chronological approach, Turner presents chapters organized around major themes, including the spice race in the Europeanization of the New World, the longtime use of spices as food enhancers and aromatics, the integration of spices in food preparation in medieval Europe, the use of spice in preserving cadavers in ancient Egypt, and the importance of spices in enhancing sensuality. Readers will be thoroughly entertained by the tasty tidbits that follow the trail of spice in medicine, magic, religion, sex, avarice, fantasy, and gluttony and will likely think again next time they shake pepper on their evening meals. Exhaustively researched and amply footnoted, Turner's title nicely updates J.W. Purseglove's Spices, fleshes out Elisabeth Lambert Ortiz's The Encyclopedia of Herbs, Spices, and Flavorings, and provides more details about the intriguing story of spice than Andrew Dalby's Dangerous Tastes. Highly recommended for all academic and larger public libraries. [Previewed in Prepub Alert, LJ 4/1/04.]-Dale Farris, Groves, TX Copyright 2004 Reed Business Information.
Kirkus Reviews
A convincing case that once upon a time spices were pretty influential in world history. Visiting olden lands like the Moluccas, Malabar, and Vindoland, the text is redolent of such exotic, long-forgotten substances as malabathron and costus, galangal and zedory. Extracted from bark, root, gums, resins, seeds, and fruits for the gratification of Caesars and potentates, they are the reason Columbus set sail and brought back little more than hot chili peppers. Magellan died for the craving for spices; da Gama did better on his trip to Calicut. In ancient Egypt, Ramses was laid to rest with peppercorns in his nostrils. The attraction of pepper, the most widely popular spice, had something to do with the decline of Rome. In the Middle Ages, pepperers and spicers flourished. And, debut author Turner maintains, their products were not really used to salvage rotten meat. That's a canard: medieval meat was probably local and therefore fresh. (Wine needed spicing, though.) Sundry spices were prescribed, like diet supplements today, to cure illnesses resulting from imbalances of the four humors. Some, presaging Viagra, were recommended to enhance amatory performance. (Thus ginger was in every pharmacopoeia.) Churchmen were often conflicted about the use of spices, which represented the sweetness of good or the stink of evil, but found a place for them in the sacristy. Eventually the consumer pepper index plunged, and flavorings became more available. Other than perfumery, the uses of such assets remain principally as condiments and flavorings. Frankincense and myrrh may be rare now, but the ancient favorites ginger, pepper, cardamom, cloves, and caraway still fill spice racks. A wide-ranging,learned treat for epicures and cultural historians from-let us say it first-a man for all seasonings. (8-page color insert, b&w illustrations in text)Author tour. Agent: Russell Galen/Scovil Chichak Galen Literary Agency
From the Publisher
Spice is an erudite and engaging account of how foodstuffs can change the flow of history.” – New York Times Book Review

"Jack Turner handles his subject with discernment and confidence, his style appropriately brisk and animated. . . . Impressive and reassuring is his combination of sympathetic understanding and tough-minded rationalism. Although he never condescends to the past, neither does he ever blur the line that separates fascinating lore from the objective truths of science." – Los Angeles Times

“A nifty grab bag of a book. Entertaining and informative.” –San Jose Mercury News

“A hugely enjoyable book, written with erudition, style and wit.” New Scientist

Spice is deliciously rich in odors, savors, and stories. Jack Turner quickens history with almost bardic magic, pouring his personality into his narrative without sacrifice of scholarship.” –Felipe Fernandez-Armesto

"Based on research that is broad and deep, Turner succeeds remarkably well in capturing the evanescent attractions of spice." –Orlando Sentinel

“Stimulating. . . . Spice is stuffed with memorable details. . . .Turner writes with pace and intelligence.” –New Statesman

“Jack Turner possesses the two ingredients most essential for the great historian–scholarly detachment allied to a passionate obsession with his subject. He also writes uncommonly well. A splendid book.” –Philip Ziegler

“Turner’s banquet É is, as he admits, a ramble, but it is a fascinating one — urbane, anecdotal and easily digestible.” –Scotsman

“Sumptuous...Turner quotes well and widely from literature, and has a flair for anecdote.” The Guardian

“Turner brings serious scholarship to bear on his subject, quoting from all manner of obscure texts in ancient languages. But his gentle, ironic wit makes him a light-hearted companion. . . . The book shimmers with life, with real people springing from every page, some of them millennia old. . . . Turner’s enthusiasm carries it all forward with terrific momentum.” –The Tablet

“A fascinating and scholarly book that can help you improve both your cooking and your sex life. An excellent piece of work.” –Peter Mayle

Product Details

Knopf Doubleday Publishing Group
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Read an Excerpt

Chapter 1 .
The Spice Seekers

The Taste That Launched a Thousand Ships

According to an old Catalan tradition, the news of the New World was formally announced in the Saló del Tinell, the cavernous, barrel-vaulted banquet hall in Barcelona's Barri Gòtic, the city's medieval quarter. And it is largely on tradition we must rely, for aside from a few sparse details the witnesses to the scene had frustratingly little to say, leaving the field free for painters, poets, and Hollywood producers to imagine the moment that marked the watershed, symbolically at least, between medievalism and modernity. They have tended to portray a setting of suitable grandeur, with king and queen presiding over an assembly of everyone who was anyone in the kingdom: counts and dukes weighed down by jewels, ermines, and velvets; mitered bishops; courtiers stiff in their robes of state; serried ranks of pages sweating in livery. Ambassadors and dignitaries from foreign powers look on in astonishment and with mixed emotions-awe, confusion, and envy. Before them stands Christopher Columbus in triumph, vindicated at last, courier of the ecosystem's single biggest piece of news since the ending of the Ice Age. The universe has just been reconfigured.

Or so we now know. But the details are largely the work of historical imagination, the perspective one of the advantages of having half a millennium to digest the news. The view from 1493 was less panoramic; indeed, altogether more foggy. It is late April, the exact day unknown. Columbus is indeed back from America, but he is oblivious to the fact. His version of events is that he has just been to the Indies, and though the tale he has to tell might have been lifted straight from a medieval romance, he has the proof to silence any who would doubt him: gold, green, and yellow parrots, Indians, and cinnamon.

At least that is what Columbus believed. His gold was indeed gold, if in no great quantity, and his parrots were indeed parrots, albeit not of any Asian variety. Likewise his Indians: the six bewildered individuals who shuffled forward to be inspected by the assembled company were not Indians but Caribs, a race soon to be exterminated by the Spanish colonizers and by the deadlier still germs they carried. The misnomer Columbus conferred has long outlived the misconception.

In the case of the cinnamon Columbus's capricious labeling would not stick for nearly so long. A witness reported that the twigs did indeed look a little like cinnamon but tasted more pungent than pepper and smelled like cloves-or was it ginger? Equally perplexing, and most uncharacteristically for a spice, his sample had gone off during the voyage back-the unhappy consequence, as Columbus explained, of his poor harvesting technique. But in due course time would reveal a simpler solution to the mystery, and one that the skeptics perhaps guessed even then: that his "cinnamon" was in fact nothing any spicier than the bark of an unidentified Caribbean tree. Like the Indies he imagined he had visited, his cinnamon was the fruit of faulty assumptions and an overcharged imagination. For all his pains Columbus had ended up half a planet from the real thing.

In April 1493, his wayward botany amounted to a failure either too bizarre or, for those whose money was at stake, too deflating to contemplate. As every schoolchild knows (or should know), when Columbus bumped into America he was looking not for a new world but for an old one. What exactly he was looking for is clearly delineated in the agreement he concluded with the Spanish monarchs before the voyage, promising the successful discoverer one tenth of all gold, silver, pearls, gems, and spices. His posthumous fame notwithstanding, in this respect Columbus was only a qualified success. For in what in due course turned out to be the new world of the Americas, the conquistadors found none of the spices they sought, although in the temples and citadels of the Aztecs and Incas they stumbled across riches that outglittered even the gilded fantasies they had brought with them from Castile. Ever since, it has been with the glitter of gold and silver, not the aroma of spices, that the conquistadors have been associated. But when Columbus raised anchor, and when he delivered his report in Barcelona, seated in the place of honor alongside the Catholic monarchs, ennobled and enriched for his pains, the perspective was different. The unimagined and unimaginable consequences of his voyage have clouded later views of causes, privileging half of the equation. Columbus sought not only an El Dorado but also, in some respects more beguiling still, El Picante.

Why this was so may be answered with varying degrees of complexity. The simplest answer, but also the shallowest, is that spices were immensely valuable, and they were valuable because they were immensely elusive and difficult to obtain. From their harvest in distant tropical lands, spices arrived in the markets of Venice, Bruges, and London by an obscure tangle of routes winding halfway around the planet, serviced by distant peoples and places that seemed more myth than reality. That this was so was as much a function of the geography as the geopolitics of the day. Where the spices grew-from the jungles and backwaters of Malabar to the volcanic Spice Islands of the Indonesian archipelago-Christians feared to tread. Astride the spice routes lay the great belt of Islam, stretching from Morocco to Indonesia. As spice was a Christian fixation, so it was a Muslim milch cow. At every stage along the long journey from East to West, a different middleman ratcheted up the price, with the result that by the time the spices arrived in Europe their value was astronomical, inflated in some cases on the order of 1,000 percent-sometimes more. With cost came an aura of glamour, danger, distance, and profit. Seen through European eyes, the horizon clouded by ignorance and vivified by imagination, the far-off places where the spices grew were lands where money grew on trees.

Yet if the image was beguiling, the obstacles that stood in the way seemed insuperable-prior, that is, to Columbus. His solution was as elegant as it was radical. It was not inevitable, said Columbus, that Eastern goods should arrive from the East; nor that Westerners should pay such a premium, thereby lining the pockets of the Infidel. The world being round, was it not simple logic that spices might also come around the other way: around the back of the globe, from the west? (Contrary to one hoary myth, hardly any well-informed medieval Europeans were flat-earthers. That the earth was spherical had been accepted by all informed opinion since ancient times.) It followed, then, that all one had to do to reach the Indies and their riches was head west from Spain: the ancients had said so, but thus far no one had put the idea to the test. With a little endeavor spices would be as common as cabbages and herrings. Columbus, in not so many words, proposed to sail west to the East, to Cathay and the Indies of legend; or, in the words of one of his intellectual mentors, the Florentine humanist Paolo dal Pozzo Toscanelli, "ad loca aromatum," to the places where the spices are.

It was an idea of hallucinatory promise-not for the promise of discovery for discovery's sake nor even because the idea was particularly original, but because of the fiscal rewards. In the event of success Columbus's scheme would deliver his Spanish patrons a limitless source of wealth. For the small outlay required to fit out the expedition-a sum roughly equivalent to the annual income of a middling Castilian nobleman-Columbus proposed to drag the Indies out of the realms of fable and into the mainstream of Spanish trade and conquest. Though the story of his voyage has been endlessly mythologized, buried under a mountain of romantic speculation and scholarly scrutiny, in effect his success depended on convincing a coalition of investors and then the Crown that his relatively inexpensive plan merited the gamble. There were experts who disagreed, but in fifteenth-century Spain no more than in a modern democracy did expert opinion or the weight of evidence always carry the day. With a powerful syndicate and capital on his side, those who labeled him crackbrained no longer mattered. His voyage was possible because he got the backing and the cash, and he got the cash because of the promise of more-vastly more-to come back in return. Today he would be labeled a venture capitalist of a particularly bold and inventive hue.

Hence, very briefly summarized, the scene in the Saló. And if the returning discoverer's choice of exhibits made a good deal more sense then than now, so too, in his defense, did his mistakes. Very few Europeans had been to the real Indies, and fewer still had looked on the spice plants in their natural state. Reports of spices and Indies alike arrived rarely, often heavily fictionalized, a situation that left the fertile medieval imagination free to run riot, and few had imaginations more fertile than did Columbus. A month after first sighting land he had seen enough for his own satisfaction, writing in his log that "without doubt there is in these lands a very great quantity of gold . . . and also there are stones, and there are precious pearls and infinite spicery"-none of which he had thus far laid eyes on. Two days later, as his small flotilla picked its way through the coves and reefs of the Caribbean, he discerned hidden treasures beyond the palms and sandy beaches, convinced that "these islands are those innumerable ones that in the maps of the world are put at the eastern end. And he [Columbus] said that he believed that there were great riches and precious stones and spices in them." The evidence was lacking, but his mind was made up. He had set out to find spices, and find spices he would. Desire was father to discovery.

Yet for all Columbus's confidence there was, undeniably, something odd about his "spices"-not least the fact that they did not taste, smell, or look like the spices he and his patrons knew from their daily table. But Columbus would not be disillusioned. Indeed, on the subject of spice the logs and letters of his voyages read like a study in quixotic delusion. His imagination was more than equal to the challenge of an intruding reality, far outstripping the evidence. Within a week of his arrival in the Caribbean he had the excuse to dispel any doubts: a European, unfamiliar with the plants in their natural habitat, he was bound to make the odd mistake: "But I do not recognize them, and this causes me much sorrow." It was an escape clause that would stay obstinately open for the rest of his life.

And so Columbus kept looking, and he kept finding. He was far from alone in his wishful thinking. His men claimed to have found aloes and rhubarb-the latter at the time imported from China and the Himalayas-although, having forgotten their shovels, they were unable to produce a sample. Rumors flitted among the excited explorers; sightings abounded. Someone found some mastic trees.* The boatswain of the Niña came forward for the promised reward, notwithstanding the fact that he had unfortunately dropped the sample (a genuine mistake or a cynical manipulation of his commander's optimism?). Search teams were dispatched, returning with yet more samples and the caveat, by now customary, that spices must be harvested in the appropriate season. Everywhere they were bedeviled-and shielded-by their innocence. On December 6, 1492, lying off of Cuba, Columbus wrote of the island's beautiful harbors and groves, "all laden with fruit which the Admiral [Columbus] believed to be spices and nutmegs, but they were not ripe and he did not recognize them."

What Columbus could see for certain, on the other hand, was the potential of great things to come. If the first samples of Indian spices left much to be desired, his evidence and testimony were at least enough to convince the Crown that he was onto something.* Preparations for a second and much larger expedition were immediately put into place, a fleet of at least seventeen ships and several hundred men sailing from Cádiz on September 25, 1493, carrying with them the same freight of unfounded optimism. In the Caribbean forests Diego Álvarez Chanca, the expedition's physician, found evidence of fabulous wealth tantalizingly out of reach: "There are trees which, I think, bear nutmegs, but they were so far without fruit, and I say that I think this because the taste and the smell of the bark is like nutmegs. I saw a root of ginger which an Indian carried hanging around his neck. There are also aloes, although not of the kind which has hitherto been seen in our parts, but there is no doubt that they are of the species of aloes which doctors use." As he shared his commander's illusions, so Álvarez also shared his excuses: "There is also found a kind of cinnamon; it is true that it is not so fine as that which is known at home. We do not know whether by chance this is due to lack of knowledge of the time to gather it when it should be gathered, or whether by chance the land does not produce better."

However, not all these spice seekers were quite so naive or gullible as their cavalier tree spotting might suggest. In order to assist in the search, each of Columbus's expeditions took along samples of all the major spices to show the Indians, who would then, so it was hoped, direct them to the real thing. Yet such was the strength of the Europeans' conviction that even the real thing failed to clear up their misunderstanding-rather, the reverse was the case. During the first voyage, two crew members were sent on an expedition into the Cuban hinterland with samples of spices, reporting back on November 2, 1493: "The Spaniards showed them the cinnamon and pepper and other spices that the Admiral had given them; and the Indians told them by signs that there was a lot of it near there to the southeast, but that right there they did not know if there was any." It was the same story everywhere they went. "The Admiral showed to some of the Indians of that place cinnamon and pepper . . . and they recognized it . . . and indicated by signs that near there there was much of it, towards the south-east."

From the Hardcover edition.

Meet the Author

Jack Turner was born in Sydney, Australia, in 1968. He received his B.A. in Classical Studies from Melbourne University and his Ph.D. in International Relations from Oxford, where he was a Rhodes Scholar and MacArthur Foundation Junior Research Fellow. He lives with his wife, Helena, and children in Geneva. Spice: The History of a Temptation is his first book.

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Spice: The History of a Temptation 4 out of 5 based on 0 ratings. 5 reviews.
Ada-Mia More than 1 year ago
It is an informative book on less known facts about European expanssion; greed, commerce, fashion and the emmergence of a globalized trade that started long time ago, Spices were used from embalming and as a medicine to petfumes, aphrodisiacs and as a 'panaceum universalis' or universal cure. The shrine of mystery as where the spices come from was mentained by traders in order to made them more alluring and desirable. Well written and researched is a great piece of conversation about less known facts of what we pass by in the well stocked isles of any supermarket.
Guest More than 1 year ago
Jack Turner's book has been showered with unusual advance praise ('a brilliant, original history of the spice trade'), but its content is of rather mixed quality. The Introduction alone contains numerous errors, beginning with a reference to cloves in Syria 3,700 years (briefly published 20 years ago, but never substantiated) and an incorrect description of a nutmeg (the author failed to notice that nutmeg is not 'surrounded' by the mace, but sits inside a shell). For all the hard work the author put into this, too often he falls for the spectacular and exaggerated in a 'sex-sells' history of spices. While it makes for entertaining reading, it cannot be relied on as a balanced or scholarly piece of work. In contrast, I would recommend Andrew Dalby's 'Dangerous Tastes - The history of spices' - maybe a trifle less thrilling, but written with far greater competence.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
Lets kill them all mahahhhahahahahahahs!!!!!!!!!!!!!!!!!!!!!!!!!!!!!5!!!!55!!!"!!"""':%&&%5%%%&%$665"4!'7&5/$-4
Anonymous More than 1 year ago
Help me