Doctor's Review: Medicine on the Move

September 21, 2021
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Where Flavor was Born

It was our appetite for spice that made the world. At least that’s what chef and food writer Andreas Viestad believes in his cookbook Where Flavor was Born, published by Chronicle Books. Some of history’s most noble societies were founded on the spice trade, and the flavours around the Indian Ocean were among the first to exchange hands. No wonder. The countries around this ocean include those along the coast of eastern Africa, the Arabian Peninsula, Iran, Pakistan, India, Myanmar, Thailand, Malaysia, Indonesia and Australia — countries that are home to some of the richest spices in the world.

These nations have been linked for millennia, which is why, according to Viestad, many of the dishes he sampled throughout his travels (11 countries around the Indian Ocean in three years) often reminded him of meals he had elsewhere. This cookbook examines these similarities and how spices are used in different food traditions. Each chapter is divided by spice (coriander, cumin and curry to ginger, tamarind and turmeric) so if it’s lemongrass that you love, you can easily find a handful of recipes that call for it. This book will make a delicious gift for the gourmet in your group.

Recipes from the book