Saffron in Transylvanian Gastronomy in the 16th Century
Saffron in Transylvanian Gastronomy in the 16th Century
Author(s): Ferenc DÁniel Páll-Szabó, Ágnes Orsolya Páll-Szabó, Kinga Melinda SzabóSubject(s): Cultural history, Customs / Folklore, Social history, 16th Century
Published by: Academia Română – Centrul de Studii Transilvane
Keywords: saffron; gastronomy; Transylvanian cookbook;
Summary/Abstract: In this article we explore the historical significance of saffron, focusing on its culinary use, particularly in 16th century Transylvania. This exotic spice, once highly valued and cultivated, has faced challenges such as high prices, leading to adulteration, and labor-intensive harvesting processes.
Journal: Transylvanian Review
- Issue Year: XXXII/2023
- Issue No: Suppl. 2
- Page Range: 113-119
- Page Count: 7
- Language: English
