Class documentation from University session 91. This class was written as an opportunity to get to know spices generally found in the kitchens and recipes of Northern Europe pre-17th century. This was an opportunity to touch, smell, and even taste spices in their natural state (pre ground) and understand the differences between their make up including fun facts regarding their use in history. This class was meant to be for beginners who may not know some of the common spices used then as well as interesting facts on common spices still used today.