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Coriander |
Wednesday 3 October 2001 |
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Coriander Woman's Hour continues its series on Dangerous Tastes, with the food historian Andrew Dalby regaling Anna McNamee with the history of various spices that were imported to Europe from the Americas or from Indo-Asia.
Such are the popularity of pepper, cinnamon, ginger and chillies in modern cooking that it is hard to imagine what we ever did without them or what European cooking would have tasted like before they arrived.
Today - one of the world's oldest spices - coriander. Although indigenous to Europe, it managed to colonise the world in it's own right and to such a degree that neither Thai food or Mexican would be what they are without it.
Dangerous Tastes by Andrew Dalby (British Museum Press, ISBN: 0 7141 2720 5, 拢16.99)
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