The Science of Spice

224 Acknowledgements

Acknowledgements

FROM THE AUTHORS

Dr Stuart Farrimond

Cataloguing the flavourful science behind our diverse world of spices is quite an undertaking. I am indebted to family and friends for

their understanding and tolerance of the many days I have spent in the writer’s “cave”, surrounded by boxes, bags, and tubs of spices.

My wife, Grace, been steadfastly supportive throughout this ambitious project; even enduring the (mis)fortune of being subject to a

barrage of spice blending experiments. As she was to discover, culinary scientific endeavours are fraught with taste bud peril!

As with last year’s publication, The Science of Cooking, I am once again awed by the talents of DK’s designers, artists, and photographers,

who have woven their magic to help bring the science of spices to life so beautifully. Thanks go to Dawn Henderson and Mary-Clare

Jerram for inviting me back to crack open this truly tasty topic, and to editor Alastair Laing who slaved over a hot computer to bring all

the ingredients of this book together harmoniously. My literary agent Jonathan Pegg has also been a dependable support, for which I am

hugely grateful. A final word of thanks goes to Winston, our Patterdale terrier, whose insatiable appetite for long walks has helped keep

body and mind healthy throughout.

Sorrel Moseley-Williams would like to thank Anthony Vásquez of La Mar Buenos Aires, Leonor Espinosa of LEO in Bogotá, Virgilio

Martínez of Central in Lima and Mil in Moray, Jaime Rodríguez Camacho of Proyecto Caribe in Cartagena de Indias, Pedro Miguel

Schiaffino of ámaZ in Lima, and Tom Le Mesurier of Eat Rio in Rio de Janeiro.

FROM THE PUBLISHER

We would like to acknowledge the help of the following in the production of this book: special thanks to Rona Skene and Megan Lea for

stepping in and working well beyond the call of duty; thanks to Jo Hargreaves and Jane Simmonds for copy editing, Jan Fullwood for recipe

testing, and Vanessa Bird for indexing. We would also like to thank Sean @ kja-artists for artworks on pages 12,13, 20, 21, 30, 31, 38, 39, 46,

47, 54, 55, 62, 63, 70, 71, 82, 102, 110, 116, 142, 144, 164, 174, 184, and 206.

DK Delhi would like to thank Anukriti Arora for design assistance.

Freda resides in the Nigerian city of Lagos where she is acquiring

primary knowledge in the use of local spices, from fermented

locust beans to a vast array of chillies, pipers, and cubebs.

Freda wrote on Africa in the World of Spice chapter, as well as the

recipes for West African Peanut Curry with Durban Masala and

Sweet and Spicy Apple Pastry Rosettes.

Annica Wainwright is a food and drink writer and co-founder

of food copywriting agency 2Forks.co.uk. She has travelled

extensively in Southeast Asia and is a self-confessed Thai food

geek. Her favourite spices are garlic, ginger, star anise, and the

highly addictive endorphin-producer also known as the red hot

chilli pepper. Annica never leaves home without sriracha sauce

(she’s got a mini bottle attached to her keychain) and will

forever be grateful to the Portuguese traders who brought

us the hot stuff.

Annica wrote on Southeast Asia in the World of Spice chapter, as well

as the recipes for Asian Larb Salad with Curried Duck and Khao Kua,

and Spiced Filipino Adobo with Chicken and Pork.

Yolanda Zappaterra is a food, travel, and design writer. Born

to Italian parents in South Wales, Yolanda’s early introduction to

“spicy” cooking was Vesta curries, her mother’s misguided

attempts to anglicize the repertoire of Neapolitan cuisine that

she had brought with her, as a way of fitting in. None of this

deterred Yolanda’s palate or food-writing ambitions, and she has

since worked as a food writer and editor for Time Out, Lonely

Planet, and The Independent, amongst many others. Her home

cooking has broadened out from the regional Italian dishes she

learnt in her mother’s kitchen to include her in-laws’ Chinese

and Caribbean dishes, so dinner at hers could be a multi-layered

parmigiana, a spicy mapo tofu, or Trinidad doubles.

Yolanda wrote on East Asia in the World of Spice chapter, as well as

the recipes for Chinese Steamed Salmon with Chilli and Star Anise

and Black Sesame, Liquorice, and Cardamom Ice Cream.

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