SPICES MEDIEVAL
The spices in the XIV, XV eXVI played an important role as a flavoring in foods such as never happened in the history of food.
of why they were used so intensely Much has been written, some would be used to preserve meat or hide the bad taste of those poorly preserved, but these claims have proven completely unfounded. Those who had the opportunity to spend large sums to buy the "oriental drugs" had also on the funds available to buy food and top quality meat. The reason
also excessive use of these herbs should be sought is essentially the desire to show their economic power when they were celebrated banquets and lunches, and partly because the pharmacopoeia of the time granted to them of the important medicinal properties. According to medical treatises of the time every spice could treat a particular disease, stomach ailments cured pepper, clove alleviate toothache and inflammation of view, saffron heal the liver, but the list could go on . Bruno Larioux, an important French medieval historian, has shown that every spice used in cooking in the last centuries of the Middle Ages had been imported as a medicine before it is used as a food seasoning. He was then to rationalize the dietary food uses, since it gave to the wealthy, duly informed by their physicians, empowered to make their dishes, the spices through the appropriate reinforcement or correction of which had their physical needs.
of why they were used so intensely Much has been written, some would be used to preserve meat or hide the bad taste of those poorly preserved, but these claims have proven completely unfounded. Those who had the opportunity to spend large sums to buy the "oriental drugs" had also on the funds available to buy food and top quality meat. The reason
also excessive use of these herbs should be sought is essentially the desire to show their economic power when they were celebrated banquets and lunches, and partly because the pharmacopoeia of the time granted to them of the important medicinal properties. According to medical treatises of the time every spice could treat a particular disease, stomach ailments cured pepper, clove alleviate toothache and inflammation of view, saffron heal the liver, but the list could go on . Bruno Larioux, an important French medieval historian, has shown that every spice used in cooking in the last centuries of the Middle Ages had been imported as a medicine before it is used as a food seasoning. He was then to rationalize the dietary food uses, since it gave to the wealthy, duly informed by their physicians, empowered to make their dishes, the spices through the appropriate reinforcement or correction of which had their physical needs.
