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First Aired - 12/19/2010 03:30PM
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With holiday cheer comes holiday spice, and Carmen DeVito & Alice Marcus Krieg are here to help you learn more about two essential spices in American culture; Cinnamon & cloves. The girls are joined by historical gastronomic Sarah Lohman of Four Pounds Flour who gives food related context to the interesting and often misunderstood story of these two precious spices. Tune in and learn how Cinnamon once masked the flavor of bad meat and why cloves are so directly related to alcohol. This episode was sponsored by Hearst Ranch; the nations largest single source supplier of grassfed and grass finished beef. For more information visit www.hearstranch.com.
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We Dig Plants Introduction: Spices (22:20)
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Carmen DeVito, Alice Marcus Krieg, We Dig Plants, Heritage Radio Network, Sarah Lohman, gastromic historian, recipes from yesteryear, www.fourpoundsflour.com, spices, Cinnamon, cloves, how did these spices get into commerce?, spice trade, 35,000x markups, commodity for the rich, used for preservation of meat, camouflage the taste of spoiled meat, used a perfume in ancient times, it's identity changed by the time the Europeans got it, candles, Magellan, we have always loved exotic food, snickerdoodle,Cinnamon and Cloves with Sarah Lohman (15:53)
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cloves, similar story to cinnamon, from Indonesia and Malaysia, also present in China, citizens had to chew cloves before meeting with the emperor, growing cloves, ultra tropical small tree, won't survive temperatures below 50 degrees, needs lots of water year round, clove gum, produced to mask the smell of alcohol on breath, Florida Water, cookie recipe from 1914, find the recipes at www.fourpoundsflour.com, cloves with tongue,To comment on this episode click here. There are currently Comments
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Spices in Medieval Europe with Professor Paul Freedman, chair of the history department at Yale.
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Blending & Cooking With Spices with Lior Lev Sercarz, master modern day spice blender.
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