Gary Paul Nabhan weaves a fascinating story in his new book, Cumin, Camels, and Caravans: A Spice Odyssey. He tracks the pathways along which traders carried spices — piquant and pungent, delicious and dreamy — from their places of origin to the rest of the world. His account is peppered with recipes as well as essays on cardamom, cloves, Damascus rose, saffron, vanilla, tuocha pu-erh, and 20 other spices.
Nabhan delves into the origins of globalization; the “ecological imperialism” that began with Old World-New World trade in the 15th century; and recent lapses of cross-cultural civility, especially involving ethnic groups that collaborated to transport spices to far-flung locales for the pleasure of all.
A colleague of mine, ethnobotanist and food historian Gene Anderson, found a remarkable coincidence: an Arab/Persian lamb and garbanzo bean stew recipe that he and colleagues recorded in their Mongolian medicinal cookbook, Soup for the Qan, also made its way half way around the world to Hispanic communities in Northern New Mexico.
Only one ingredient, mastic (which was unavailable in New Mexico at the time), was different.
Regional water planners last month made a prediction that will likely be a game-changer for Arizona’s economy, revealing just how water scarcity will restructure the future of our food security. As early as 2017, drought in the Lower Colorado River’s watershed could lead to irrigation rationing for central Arizona agriculture.
Planners suggest that Arizona’s farms irrigated by Bureau of Reclamation reservoirs through Central Arizona…
Come hear local author Gary Nabhan tell of his 14 country “spice odyssey” Monday August 11 at Overland Trout in Sonoita from 6:00-7:30 pm
Commentaries on Gary’s new book, Cumin, Camels and Caravans between dinner courses, with signing afterwards.