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020 0520972783|q(electronic book)
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050 14 TX351|b.S64 2019eb
072 7 CKB|x000000|2bisacsh
072 7 HIS|x037000|2bisacsh
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082 00 641.01/3|223
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090 TX351|b.S64 2019eb
100 1 Spengler, Robert N.,|cIII,|0https://id.loc.gov/authorities
/names/no2016147413|eauthor.
245 10 Fruit from the sands :|bthe Silk Road origins of the foods
we eat /|cRobert N. Spengler III.
264 1 Oakland, California :|bUniversity of California Press,
|c[2019]
264 4 |c©2019
300 1 online resource (x, 374 pages) :|billustrations, maps
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
504 Includes bibliographical references and index.
505 0 Introduction -- Plants on the Silk Road -- Silk and spice
routes -- Millets -- Rice -- Barley -- The wheats --
Legumes -- Grapes and apples -- Fruits and nuts -- Leafy
vegetables, roots, and stems -- Spices, oils, and tea --
Conclusion
520 "The foods we eat have a deep and often surprising past.
Many foods we consume today--from almonds and apples to
tea and rice--have histories can be traced along the
tracks of the Silk Road out of prehistoric Central Asia to
European kitchens and American tables. Organized trade
along the Silk Road dates to at least Han Dynasty China in
the second century B.C., but the exchange of goods, ideas,
cultural practices, and genes along these ancient trading
routes extends back five thousand years. 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 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. Vividly
narrated, Fruit from the Sands explores how the foods we
eat have shaped the course of human history and
transformed consumption all over the globe"--Provided by
publisher
588 0 Print version record
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
648 7 To 1500|2fast
650 0 Food|xSocial aspects|0https://id.loc.gov/authorities/
subjects/sh2008120936|xHistory|yTo 1500.|0https://
id.loc.gov/authorities/subjects/sh2002006121
650 0 Gastronomy|0https://id.loc.gov/authorities/subjects/
sh85053492|xSocial aspects|0https://id.loc.gov/authorities
/subjects/sh00002758|xHistory|yTo 1500.|0https://
id.loc.gov/authorities/subjects/sh2002006121
650 0 Agriculture|0https://id.loc.gov/authorities/subjects/
sh85002415|zAsia, Central|0https://id.loc.gov/authorities/
subjects/sh85008625-781|xHistory|yTo 1500.|0https://
id.loc.gov/authorities/subjects/sh2002006121
650 0 Globalization|0https://id.loc.gov/authorities/subjects/
sh99010179|zAsia, Central|0https://id.loc.gov/authorities/
subjects/sh85008625-781|xHistory|yTo 1500.|0https://
id.loc.gov/authorities/subjects/sh2002006121
650 7 Food|xSocial aspects.|2fast|0https://id.worldcat.org/fast/
930613
650 7 History.|2fast|0https://id.worldcat.org/fast/958235
650 7 Gastronomy.|2fast|0https://id.worldcat.org/fast/938901
650 7 Social aspects.|2fast|0https://id.worldcat.org/fast/
1354981
650 7 Agriculture.|2fast|0https://id.worldcat.org/fast/801355
650 7 Globalization.|2fast|0https://id.worldcat.org/fast/943532
650 7 COOKING|xGeneral.|2bisacsh
650 7 HISTORY|xWorld.|2bisacsh
651 0 Silk Road|xHistory|0https://id.loc.gov/authorities/
subjects/sh2008116970|yTo 1500.|0https://id.loc.gov/
authorities/subjects/sh2002012483
651 7 Central Asia.|2fast|0https://id.worldcat.org/fast/1240497
651 7 Asia|zSilk Road.|2fast|0https://id.worldcat.org/fast/
1243730
655 0 Electronic books.
655 4 Electronic books.
655 7 History.|2fast|0https://id.worldcat.org/fast/1411628
776 08 |iPrint version:|aSpengler, Robert N., III.|tFruit from
the sands.|dOakland, California : University of California
Press, [2019]|z9780520303638|w(DLC) 2018045503
|w(OCoLC)1055570218
856 40 |uhttps://rider.idm.oclc.org/login?url=https://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=2112658|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 |d20220127|cEBSCO|tEBSCOebooksacademic NEW 6019|lridw
994 92|bRID
