Laurioux, Bruno (Author)
The hypothesis of Maxime Rodinson and Toby Peterson that links the using of spices in Latin Western cookery during the 14th and 15th c. with the influence of Islamic civilization has been contested by subsequent works which have shown a progressive inner evolution between Late Antiquity Cuisine to Late Medieval Cuisine. This paper aims to re-examine the issue from the oldest documents that we have: first, cookbooks from Al-Andalus as well from Latin Europe dating back to the 12th c.; second, the earliest translations of Arabic medical works dealing with spices; third, some precious accounts of 12th c. preserved in Catalonia and England. The questions concern: first the places of transmission (Spain, the Norman World from South Italy to England and the Crusaders states in the Near East); second, people who ensure the transmission (physicians, merchants, eaters); third, the products (sugar, Far East spices and perfumed ingredients as camphor).
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