Fruit from the Sands: The Silk Road Origins of the Foods We Eat (Robert N. Spengler, III) 1920's and other delights

and other delights

Oblong brown cloth lettered in gilt

internal ink notes

Cuban chicken (Mrs

he shares 125 plant-based recipes

Fruit from the Sands: The Silk Road Origins of the Foods We Eat (Robert N. Spengler, III) 1920's and other delightsThe 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