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本书中的食谱犹如一扇窗,让我们一窥如今仍制作这些食物的民族与社群。这些菜品的名称相当多样,恰好反映出数个世纪以来的沿革变化。这些食谱也记录香料在各地传播时,会融入诸多文化元素与演变,例如鸡肉莫雷酱就蕴含着波斯、阿拉伯与摩尔饮食的元素;而阿拉伯半岛的塔里德面包沾汤,则衍生出葡萄牙面包汤、西班牙冷汤,甚至墨西哥玉米饼汤。羊肉奶酪饭是世界上最古老的饮食,这道美索不达米亚的炖菜以孜然、姜黄、肉桂调味,且流传至今。
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