Ancient Spice: the science, history and heritage of culinary heat
On December 8-10, experts on the medicinal and culinary spices of Antiquity gathered at Yarnton Manor and the University of Oxford to explore this fascinating topic. More than 20 scholarly papers were presented by a varied group, including historians, olfactionists, librarians, literary scholars, historians of science and archaeobotanists. The conference banquet, planned by Madhur Jaffrey (who addressed the conference by video link from the USA) also included flavour clouds -- intense olfactory spice experiences -- and ghost pepper sorbet, both courtesy of George Altshuler of Cambridge Capsicum Associates. The proceedings of the conference will be available soon.
Listen to a selection of talks from the conference:
As an introduction to the conference location, Robin Lane Fox, classicist, ancient historian and gardening writer, speaks about the gardens at Yarnton Manor in Oxfordshire, UK, for which he is responsible for designing and maintaining.
Gains and Losses in the Spice Trade: the ever-shifting uses of ancient plants
The Aphrodisiacal Qualities of Spice
Spice and the Relevance of Olfaction
A Pompeii Recipe Book: the importation of food ingredients in Ancient Rome
Galen's Simple Medicines: a systematic approach
A Difference in their Food: the imagined appetites of science's unseeables
Olfaction and Spice: the possible relevance of hyposmia to ancient recipes
The IDA speaks to world renowned chef and author Madhur Jaffrey ahead of the Ancient Spice conference, Dec 8 - 10 in Oxford, UK.
