Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance

This week I made vanilla cupcakes with vanilla buttercream icing so vanilla was on my mind. I was happy to find this book about the complete history of vanilla. I've read one other book on vanilla, Vanilla: Travels in Search of the Ice Cream Orchid, and found the subject fascinating. If I was to decide between the books I'd choose this one because Patricia Rain is so passionate about her subject. She did an immense amount of research to write this book and the writing flows effortlessly. The topics are well organized and each section of the book is enlightening. The first half of the book is as much a history of Mexico as it is about vanilla. There is also quite a bit of history about chocolate. Patricia Rain gives an around-the-world tour of vanilla as she describes how it is grown in various countries. From what I can tell it seems she covers every country where vanilla has ever been grown. To be honest the information became a little overwhelming. I read the book in two days but I'd recommend you take it in smaller doses. One of the things I really enjoyed while reading this book was the section on all the famous companies like Nielsen-Massey and McCormick and how they got their start in the world. There is also a discussion of favorite perfumes that contain vanilla. The only thing Patricia Rain really doesn't cover is vanilla in beauty products. She briefly mentions the use in soaps. Personally I've tried: The Body Shop Vanilla Spice Soap. The recipes in this book all look delicious and all contain vanilla. Some you might enjoy include: Vanilla Granola Creamy, Dreamy Chocolate Vanilla Truffles Light Vanilla Caramel Flan Baked Alaska What surprised me was how dangerous it is to grow vanilla. We take this flavoring for granted and never consider how many lives have been lost to grow and harvest vanilla. There is a chapter on robbery and the problems farmers experience on a daily basis. Overall this is an excellent history of vanilla that is written in a way that is enjoyable to read. I loved how well this information was organized and can highly recommend this to you if you have any interest in vanilla at all. Here are some products I know you will love: Rieme All Natural French Vanille Vanilla Syrup - 8.46 Fl Oz (250 Ml) - As far as I can tell this is the best vanilla syrup in the world. Give it a try I think you will agree. Philosophy Vanilla Birthday Cake Lip Shine - You will love this. I was wearing it while I reviewed this book. 12 Madagascar Vanilla Beans Listerine Antiseptic, Vanilla Mint, 1.0 Liter (1 qt 1.8 fl oz) Vanilla Extract, Pure (Madagascar) 4fl.oz. - I use this in all my baking. Bath Petals Chinese Vanilla Jasmine Hydrating Body Butter 6 oz. (170 g) Herbal Salt Scrub - Vanilla Orange, 16 oz Anne Willan: From My Chateau Kitchen - This book has a recipe for infusing a pineapple with vanilla using vanilla beans. I made it and it is incredibly delicious. ~The Rebecca Review P.S. If you need any recipes u

Here's everything you want to know about vanilla! I'm thrilled that someone with Patricia Rain's knowledge and passion has given readers and cooks such a comprehensive read. She even includes recipes and some intriguing uses for vanilla as a bonus (I'm making my own vanilla extract following her simple instructions.) Anyone with an interest in baking and cooking, as well as the cultural and political issues associated with vanilla, will find 'Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance' a fascinating read. Want to know why that cheap Mexican vanilla isn't really a bargain (and isn't really vanilla)? Is there Bourbon in Bourbon vanilla? Why does vanilla vary so much in price and value? The answers are all in this book... I highly recommend it to anyone interested in this fascinating flavor that's captivated people around the world.

Vanilla: The Cultural History of the World's Most Popular Flavor and Fragrance By Patricia Rain Vanilla Queen, April 2004 Reviewed by Marty Martindale If you are into food and food history, Patricia Rain not only shares her enthusiasm for vanilla but her expertise as an anthropologist a specialty which makes the researcher bring out the special, unusual facts on her subject. In doing this, she has created the first chronological history of vanilla from prehistory paying attention to the growers who over time have patiently grown it. Readers will learn vanilla is a member of the orchid family, evolving more than 90 million years ago. She begins with the earliest Mexicans and Central Americans long before the Spaniards came to the Americas in 1519. Scattered throughout the text are interesting prints from vanilla history and a few recipes, one of which is for an early Mesoamerican drink, Atole Dulce de Vanilla. The simple recipe consists of ground corn flour, water, vanilla beans and honey. Later she tells a story of Creole ladies in Chiapas, southern Mexico who had their maids bring them steaming bowls of hot chocolate to help them endure the tedium of long masses and oratories. This enraged the clergy which led them to attend services in small chapels. Once vanilla was introduced in Europe and the Jewish people, a recipe for Pomteroon Mousse Pie evolved. The crust contained flour, orange rind, ground almonds, oil and orange juice. The filling was made from bittersweet chocolate, eggs, vanilla extract, egg whites and heavy cream. The recipe was printed from the Jewish Cookery from Boston to Baghdad couresty of Malvina W. Kiebman. Geographically, Madagascar, Indonesia and Tahiti also figure prominently in any history of vanilla. Rain dedicates interesting space to early U.S. vanilla brands with quaint prints of the early Watkins and Sauer's vanillas. Her Out of the Cupboard and onto the Table chapter gives much helpful information on the types of vanilla and the proper care of good vanilla. Her most cross-cultural recipe is Chipotle-Vanilla Salsa and Barbecue Sauce. It is a blend of chipotle chillis in adobo, garlic, cider vinegar, olive oil, honey, broth, vanilla extract and lime juice. She adds, "It's a marinade or glaze for slow-cooked pork, ribs, beef or grilled chicken ... also enlivens a pot of beans or gives a kick to tofu!" Ms. Rain's website is a synopsis of her book at http://www.Vanilla.com. Find vanilla products to shop for, learn how she became Vanilla Queen, interesting topics under "Amazing Vanilla" and her "Culinary" section. It's a rich site. Website: VANILLA QUEEN © Marty Martindale 2005, Largo FL [email protected]