Publisher's Synopsis
2020 saw the first online meeting of minds in the pandemic. What occurred was a professional, spirited community of people involved in the field of food scholarship. Herbs and Spices covered a myriad of subjects, from the unusual, as in the baking of lichen used in Stone Curries in Indian Food from Priya Mani, the use of yuzu citrus juices in vinegars and peppers, teas and cakes, to searching for spices in the Congo from Eva Schalbroeck, to cinnamon in Jewish ceremonies, and the uses and origins of saffron. This collection contains 38 of the talks, and an introduction by editor, Mark McWilliams.
