Pepper

J.E. Barth, PhD, teaches wine, spirits, and operations management courses at the School of Hospitality, Food and Tourism Management at the University of Guelph, Canada’s school for hospitality leadership. He has taught courses at Royal Roads University, the Cold Climate Oenology and Viticulture Institute (Brock University), Management Centre Innsbruck and for the Society of Management Accountants of Ontario. Joe has been a visiting professor at the Australian International Hotel School (Canberra) and at the Universidad de San Andres, Buenos Aires. Professor Barth has provided expert opinions in legal proceedings pertaining to licensed establishments and hotel contract law, worked as a consultant on a great lakes freighter, in Nicaragua, and Viet Nam. He is a lifetime member of the Honor Society of Phi Kappa Phi, and the recipient of numerous teaching awards.

• Chapter 1, Introduction, Chapter 2, Pepper in Ancient Times, Chapter 3, Pepper and Colonial Imperialism, Chapter 4, Pepper Economics, Chapter 5, Pepper for the Senses, Chapter 6, Growing Pepper, Chapter 7, Uses of Pepper, Chapter 8, Buying Pepper, Chapter 9, Cooking with Pepper,

Pepper has an ancient history as one of the first items traded extensively in international commerce. . . . Author Barth has traveled to pepper’s homeland, in the south of India, where he saw first-hand how growers produce those coveted tiny black orbs. Moving beyond the mere production of pepper and exploring the economics of the pepper trade, Barth finds that, as is so often the case, the producer realizes less benefit than the many merchants who are middlemen in pepper’s route to the table.