Fruit from the Sands: The Silk Road Origins of the Foods We Eat (Robert N. Spengler, III) 1920's he shares 125 plant-based recipes

he shares 125 plant-based recipes

Cuban chicken (Mrs

and other delights

Oblong brown cloth lettered in gilt

and unusual ones such as dosas with coconut potatoes

Fruit from the Sands: The Silk Road Origins of the Foods We Eat (Robert N. Spengler, III) 1920's he shares 125 plant-based recipesThe 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