FST 10 Lecture 9: FST Notes 9

• School: UC-Davis
• Department: Food Science & Technology
• Course: FST 10
• Professor: Gary Smith

Document Summary

Class: fst 010 topic: spices and the spice trade. Spices: spice- a dried seed, fruit, root, bark, or vegetative substance used for flavor. Indirectly used to kill/prevent growth of pathogenic bacteria: distinguished from herbs (green plant parts used for flavor) Natural flavors (aromas: mostly derived from plants, herbs: plant leaves, spices: bits of dry seed bark/root. Food choices were limited to europeans; little distinction between diets of the different classes. Commerce between europe and east limited; many traders involved in the transportation of spices to european markets. Marco polo visited the kublai khan in china and brought back the secret source of spices called silk road and sea routes to india. Venice became a great power and controlled the mediterranean adriatic seas and grew rich based on its trade w/ the east. 5 premier spices: black pepper, cinnamon, cloves, nutmeg, red chili peppers. Imported to egypt as early as 2000 bc for monarchs and even for a god.