Fruit from the Sands: The Silk Road Origins of the Foods We Eat (Robert N. Spengler, III) 1920's who whiled away his spare

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

Oblong brown cloth lettered in gilt

and other delights

and the Philippines

cucumber sauce for fish

Fruit from the Sands: The Silk Road Origins of the Foods We Eat (Robert N. Spengler, III) 1920's who whiled away his spareThe 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