TY  - BOOK
AU  - Spengler,Robert N.,III
TI  - Fruit from the sands: the silk road origins of the food you eat 
SN  - 978-0-520-30363-8
PY  - 2019///
CY  - Oakland
PB  - University of California Press
N1  - Bibliogr. p. 319-354; 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
N2  - "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
ER  -