HISA04H3 Lecture 3: January 18
Document Summary
Unlike present-day (cid:862)loca(cid:448)o(cid:396)es(cid:863), (cid:449)ho seek out the o(cid:396)igi(cid:374)s of food, (cid:373)edie(cid:448)al eu(cid:396)opea(cid:374)s p(cid:396)ized spices because of their mysterious origins, and this value declined as overseas expansion gave knowledge and power over the sources of production. India: pepper (most important, cinnamon, ginger, sugar. Was a spice in the ancient world as it was sold in limited quantities. Gum-like spice made in greece: silphium. Loved by romans so much that they ate it out of existence. Very expensive because it is hard to farm/produce. Monsoons: natural event with heavy winds by/to the coasts. Malay trade: travelled across the indian ocean with the monsoon. China: 100 ships reach there through/during the spice trade. Roman empire: over time, the fall of the roman empire and rise of island (as well as the prophet of mohammad) led to the increase/rise of the spice tried, let to the rise of medieval empires. Post-classical (medieval) europe: venice, barcelona, montpellier, nuremberg. Can be found in old cookbooks: e. g.
