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  1. Fruit from the sands
    the silk road origins of the foods we eat
    Autor*in: Spengler, Robert N.
    Erschienen: [2019]
    Verlag:  University of California Press, Berkeley, CA

    Frontmatter -- A Word on Semantics -- A Note on Dates -- CONTENTS -- Map of Central Asia -- Part I. How the Silk Road Influenced the Food You Eat -- 1. Introduction -- 2. Plants on the Silk Road -- 3. The Silk and Spice Routes -- Part II. Artifacts... mehr

    Zugang:
    Verlag (lizenzpflichtig)
    Resolving-System (lizenzpflichtig)

    Standort:
    Universität Potsdam, Universitätsbibliothek
    Fernleihe:
    uneingeschränkte Fernleihe, Kopie und Ausleihe

     

    Frontmatter -- A Word on Semantics -- A Note on Dates -- CONTENTS -- Map of Central Asia -- Part I. How the Silk Road Influenced the Food You Eat -- 1. Introduction -- 2. Plants on the Silk Road -- 3. The Silk and Spice Routes -- Part II. Artifacts of the Silk Road in Your Kitchen -- 4. The Millets -- 5. Rice and Other Ancient Grains -- 6. Barley -- 7. The Wheats -- 8. Legumes -- 9. Grapes and Apples -- 10. Other Fruits and Nuts -- 11. Leafy Vegetables, Roots, and Stems -- 12. Spices, Oils, and Tea -- 13. Conclusion -- Appendix: European Travelers along the Silk Road -- Acknowledgments -- Notes -- References -- Index The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe

     
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  2. Fruit from the sands
    the silk road origins of the foods we eat
    Autor*in: Spengler, Robert N.
    Erschienen: [2019]
    Verlag:  University of California Press, Berkeley, CA

    Frontmatter -- A Word on Semantics -- A Note on Dates -- CONTENTS -- Map of Central Asia -- Part I. How the Silk Road Influenced the Food You Eat -- 1. Introduction -- 2. Plants on the Silk Road -- 3. The Silk and Spice Routes -- Part II. Artifacts... mehr

    Zugang:
    Verlag (lizenzpflichtig)
    Resolving-System (lizenzpflichtig)

    Standort:
    Max-Planck-Institut für Wissenschaftsgeschichte, Bibliothek
    Fernleihe:
    keine Fernleihe

    Standort:
    Helmut-Schmidt-Universität, Universität der Bundeswehr Hamburg, Universitätsbibliothek
    Fernleihe:
    keine Fernleihe

    Standort:
    Bibliotheks-und Informationssystem der Carl von Ossietzky Universität Oldenburg (BIS)
    Fernleihe:
    keine Fernleihe

    Standort:
    Universitätsbibliothek Osnabrück
    Fernleihe:
    keine Fernleihe

    Standort:
    Universität Potsdam, Universitätsbibliothek
    Fernleihe:
    keine Fernleihe

     

    Frontmatter -- A Word on Semantics -- A Note on Dates -- CONTENTS -- Map of Central Asia -- Part I. How the Silk Road Influenced the Food You Eat -- 1. Introduction -- 2. Plants on the Silk Road -- 3. The Silk and Spice Routes -- Part II. Artifacts of the Silk Road in Your Kitchen -- 4. The Millets -- 5. Rice and Other Ancient Grains -- 6. Barley -- 7. The Wheats -- 8. Legumes -- 9. Grapes and Apples -- 10. Other Fruits and Nuts -- 11. Leafy Vegetables, Roots, and Stems -- 12. Spices, Oils, and Tea -- 13. Conclusion -- Appendix: European Travelers along the Silk Road -- Acknowledgments -- Notes -- References -- Index The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. The exchange of goods, ideas, cultural practices, and genes along these ancient routes extends back five thousand years, and organized trade along the Silk Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe

     
    Export in Literaturverwaltung   RIS-Format
      BibTeX-Format
    Hinweise zum Inhalt