At this point in his research he is studying the flavoring world as it excisted in the Arab culinary world.
To the Arabs "fragrances" where the noblest of all food additives.
Things like rosewater, saffron, cinnamon, galanga and so one were certianly on the list of flavorings, but..what else and how did they apply these things to there cuisine?
How was musk or amber used? or were they to expensive?