Spices, Their Histories: Valuable Information for Grocers by Robert O. Fielding
"Spices, Their Histories: Valuable Information for Grocers" by Robert O. Fielding is a historical and informative publication aimed at the grocery trade, likely written in the early 20th century. This book serves as a detailed reference for grocers, focusing specifically on various spices, their origins, and characteristics. It provides insights into the commercial aspects of spices, making it particularly useful for those in the food retail industry. The book covers a wide
range of spices, including allspice, capsicum, cinnamon, cloves, ginger, mustard, nutmeg, mace, pepper, and cumin. Each section explains the spice's botanical background, cultivation, historical usage, and practical applications. Fielding draws connections between the spices' flavors and their culinary uses while also addressing issues like adulteration and market conditions. With historical anecdotes and practical information, the book serves as both an educational tool and a guide for grocers seeking to enhance their knowledge of the spices they sell. (This is an automatically generated summary.)
Spices, Their Histories: Valuable Information for Grocers
Contents
Introduction -- Allspice or pimento -- Capsicum -- Cinnamon and cassia -- Cloves -- Ginger -- Mustard -- Nutmeg and mace -- Pepper -- Cumin, or cummin seed.
Credits
Turgut Dincer, Charlie Howard, and the Online Distributed Proofreading Team (www.pgdp.net) from page images generously made available by Internet Archive (archive.org)
Reading Level
Reading ease score: 68.2 (8th & 9th grade). Neither easy nor difficult to read.
