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Herbs, Spices, and Flavoring Agents: Part 5: Fusion of Herbs and Spices in the 19th-Century and Into the 21st-Century North American Culture

Grivetti, Louis E. PhD

doi: 10.1097/NT.0000000000000189
Food and Culture

Each plant has a story, one that reflects the distance traveled from its ancient geographical origins, from wild to domesticated forms, and ultimately to culinary, cultural, medical, and social uses in the 21st century. Herbs and spices have taken these winding historical paths, and the journeys reflect myriad uses by widely different cultures because they ultimately reach our kitchens, serving plates, and palates.

Louis E. Grivetti, PhD, is a nutritional geographer and professor emeritus of nutrition at the University of California, Davis. He and students, under his direction, regularly conducted research on human dietary patterns, using historical and contemporary perspectives, especially among African and Mediterranean societies and ethnic populations in the United States. He is a member of the American Society for Nutrition and Society for International Nutrition Research. He has served as scientific lecturer for the Institute of Food and Technologists and has been chairman of the Graduate Group in Nutrition, UC Davis. He currently serves as deputy editor of Journal of Ethnobiology and Ethnomedicine and is a contributing editor to Nutrition Today.

Dr. Grivetti received an honorarium to make a luncheon presentation where he discussed some information contained in the article(s), at the McCormick Science Summit in Washington, DC, in 2014. He was reimbursed for travel to attend and present at this luncheon.

Supplemental digital content is available for this article. Direct URL citations appear in the printed text and are provided in the HTML and PDF versions of this article on the journal’s Web site (www.nutritiontodayonline.com).

Correspondence: Louis E. Grivetti, PhD, Department of Nutrition, University California Davis, 3139 Meyer Hall, One Shields Ave, Davis, CA 95616 (legrivetti@ucdavis.edu).

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