Customer Reviews

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

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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.

This book gives an ecological and cultural history of vanilla, one of the oldest "spices" known to man. The book itself is interesting to read, and can be finished in several hours. It covers many things of interest such as:

1. The book describes the plant vanilla comes from, where this fits within the botanical world. The book also goes into a little detail of the chemistry of vanilla, why it smells the way it does, what is the natural purpose(s) of this aroma, and what are similar plants like it.

2. The book describes how humans probably first learned about vanilla, how the use of vanilla slowly spread around the world, and how it is treated in different cultures throughout history (currency, aphrodisiac, status symbol, etc..).

3. The book shows with great detail how vanilla is used in fragrances and food dishes throughout the world. The book is replete with cooking recipes showing how vanilla can be used in salads, seafoods, soups, meat dishes, etc...

4. Last, the book explains the vanilla industry, from seed to final consumer, and shows how the various industries and countries take part in this truly global trade. The book also shows how modern agriculture and agro-science has affected the domestication of vanilla (not a lot), even though science has a fairly good grasp of where the smell comes from and how to extract it for non-edible uses; i.e. garbage bags.

Overall, this is an interesting book to read, and I recommend it.

Vanilla is the only member of the orchid family, a family consisting of 90,000+ types, that has any edible properties. Vanilla is also used as an aphrodesiac to entice the opposite sex in the modern world, the same way it was back in the Aztec world. Of course it was also used to entice the Gods before a human sacrafice (reminds me of an ex I have *shudder*). Vanilla is also the cause for an unknown number of murders throughout history, flavoring your favorite foods, and is one of the most chemically complex compounds known to man! Vanilla, truly, is anything but vanilla.

Given, my book club was hesitant to read Patricia Rain, the Vanilla Queen's, newest book Vanilla: The Cultural History of the World's Favorite Flavor and Fragrance. Food histories are rarely o the top of anyone's "Must Read" list, and why would it be when The Secret Life of... can condense it so much easier in a simple half hour serving? But I was able to convince them otherwise, and they for the most part, enjoyed it.

Patricia Rain is by no means a truly professional writer (pot calling the kettle black), as it is layed out much like a college thesis - chronologically, and by subject. Luckilly it doesn't read like one; most of the time that is. While some historical backgrounds of the sweet bean may drag a bit, the favorite flavors' fascinating and intriguing story always pulls you in and Rain's writing always catches you time and again.

Rain begins the book with a short rundown of how and where vanilla grows and subsequently the how and where vanilla is cured and processed. She then proceeds to take us through it use and history in Aztec culture such as the above mentioned people slaughters and seductions. The tale then weaves through it's migration to Europe where it is subsequently forgotten except as a component of hot chocolate. An interesting story here is one of a pastor baning the high society parishoners from having their servants bring them their hot cocoa and vanilla to church, consistently interrupting his services. He is soon dispatched of via poison. Fun, fun. It goes without saying that the next pastor is more than happy to allow steamy sweet drinks.

The book soon goes into vanilla's sudden boom in France and Spain. We also delve into it's explosion into America thanks to prohiobition, because bathtub vodka's flavor just demands to be covered up. Vanilla candy, and flavor was a popular choice much like orange juice (the birth of the Screwdriver) to create tasty boozy drinks, bringing on the phrase, "Candy is dandy, but liquor is quicker."

Luckilly she not only covers the social context and history of vanilla, but also it's significant standing in botany, religion, mythology, agriculture, and economics so the book in itself is quite complete. The pictures and "side bar factoids" are always welcome and help break up the sometimes monotonous vanilla musings.

Of course the book does have pitfalls. As I have mentioned before, the book does sometimes get itself in a rut. I think some of the European history chapters I just ended up skipping all together as it reminded me of dry cultural geography classes back in high school. The history section is also so long that I just started to randomly read the chapters in an order based on what sounded fascinating at the time. I think it just reads better that way.

The contemporary history is by far the most intriguing section where we see why Vanilla beans are so expensive with difficulty in cultivating them in addition to constant theft and murder over them being the main reasons (although the World Market has Tahitian beans for 2 bucks! I assume they somehow bypass the murder somehow...). Plus, it goes through the scientific experimentation as it is utilized as a perfume, aphrodesiac, and drug, each with quixotic, though not surprising, results.

Ms. Rain appropriately sprinkles in some vanilla recipes throughout the book, creating a mouthwatering read to say the least. I tested out a few of them and let me say they truly rock my socks. The Vanilla and Coconut Milk with Shrimp recipe is heavenly, though I suggest you add a bit of cayenne to give it some kick. Plus the Chipotle-Vanilla Salsa and Barbeque Sauce is a mind altering experience. It's really like nothing you have ever tried before! I lurvs me some vanilla and garlic, and this married the two together into a perfect spicy sweet union! The taste of this and all her recipes is a mix of ephemeral and exotic.

Overall I give this a 3 out of 5. People who like food literature like this will adore Rain's vanilloquy. The everyday reader... not so much. It is however a book that you can easily pick up at anytime and will make a gorgeous addition to your book or cookbook shelf!

While I found a lot of the material in the book very interesting, it is put together in such a muddled way that it is very difficult enjoy reading it. The book seems to be composed of a number of previously written (and in many cases overlapping) articles joined together with fairly boring 'filler' to try and present a 'complete' view.

I would suggest buying the book if you're interested in reading about early colonial life in the vanilla industry in Papantla, Mexico. Most of the other information can be easily found on the internet.

Though this seems to be an extensively researched book on a thoroughly fascinating subject, the author's language is so awkward, inconsistent in tone and fraught with error that Vanilla is frustrating to read.

Ironically, the author Patricia Rain states in her acknowledgements that her editors' English "is impeccable." I find it hard to believe that the text was even proofread.

Consider the following sentence, typical of the language in the book:

"Families pollinate with the stem off a leaf of the tutor tree, toothpicks, twigs, or long thumbnails."

It requires multiple passes from the reader before one realizes that there is a spelling error.

I consistently find myself deciding if I want to decipher what Rain is trying to say and continue with the abundant information she has gathered, or to give up and wait for another, better edition.

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 using vanilla, write me from my site.

I read this book as it was a suggestion from my book group. I adore vanilla. Most likely more than the average person. However, the author of this book REALLY REALLY REALLY loves vanilla. More than I think it humanly possible. Patricia Rain's pacing is terrible, she opens the book with a list of incorrect facts in an effort to "trick" the reader and then show off her smarts. I think the person who would buy this book already knows such basics as "vanilla beans are green, not brown when they are growing" so her trickery just comes off odd. If you really want a book that is badly written, but tells you everything you could possibly ever need or want to know about vanilla, then this is the book for you! If you're looking for an interesting read about the cultural history of a spice, I'd skip this one.

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
mm@FoodSiteoftheDay.com

There was an Australian movie back in the `70s called "Sunday Too Far Away" in which an alcoholic cook on a remote sheep station kept himself high with vanilla extract. That was the first time I knew it had such a high alcohol content. This book came out much later, otherwise I would have known that and thousands of other interesting facts about a humble (to most of us) product that originally grew in Mexico and Central America. No worries, mate, if you read this volume, you will never take vanilla for granted again. You will know that it is the only product that mankind obtains from an orchid, that it is the crop which takes longest to raise, treat, and process, that while it once reigned king in certain parts of coastal Mexico, it now is found from Madagascar to Tahiti, in India, Uganda, Papua New Guinea, Indonesia, and other tropical spots. The author describes life and times around Papantla, Vera Cruz, the Totonac Indians and the European immigrants that built their fortune on vanilla. While vanilla does not loom large in the legend of developed countries, for some, particularly Madagascar, vanilla is the primary export. She also covers a wealth of other things---spice and flavoring companies, those that made extract and artificial compounds---vanilla as medicine, vanilla as aphrodisiac, vanilla as an antidote to stress---organic vanilla and fair trade vanilla, problems of vanilla curing or preparing, the spread of vanilla from its original home, the fluctuating price of the product due to the vagaries of weather and economy. Yes, you will finish this book with far more knowledge than you started with. And I reckon that's a good thing. You may also get a lot of recipes which use vanilla. Some of them look quite delicious, for example candied winter squash with 2 teaspoons of pure vanilla extract.

However. The style of VANILLA reminded me of the old Ladies' Home Journal, or maybe Gourmet magazine (now defunct). I constantly felt I was going to turn the page and find a "scratch and sniff". Not only stylistic matters troubled me. The editing is poor. The author obviously knew geography, but still a number of geographic mistakes crept in. Some statements, made because of a need to generalize when writing on such a wide topic, struck me as "weird history" or just incorrect. The author's English often runs off the rails...eg. "the most distinctly unique country in the world" (p.206) or "hospitable trade relations" (p.188) I could expand on this. Poor editing detracts from a reader's enjoyment and calls into question the accuracy of other material which one doesn't know about. It's a great subject, the recipes look great, but I think the book needed more work. Enthusiasm is commendable and I could give five stars for that, but three is plenty overall.