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

floating island

who whiled away his spare time writing about cookery in the Madras Athenaeum and Daily News

cucumber sauce for fish

Windham cutlets

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