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Chapter 2 - Spices / English Digestion and Indigestion

from Part I - The Dispensary

Published online by Cambridge University Press:  01 December 2025

E. K. Myerson
Affiliation:
University of Cambridge
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Summary

Chapter 2 explores spices as recorded in medieval English recipe books, poetry and drama, in light of the legacies of the crusades. This chapter focuses on the main Mamlūk exports of pepper, ginger, cinnamon, cloves and sugar: the ‘dyvers spices’ on Sturmy’s ship. The Levant was a global centre for the spice trade, and for sugar production, only declining in the sixteenth century in the face of competition from the new colonial plantations in the Americas. Crusading narratives continued to shape the exoticism of medieval English recipe books and hostile representations of Syrian spice traders, coexisting with a dialogic mode of digestion which attributed scientific agency to those imported goods.

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