컨텐츠로 이동
Chilies to chocolate : food the Americas gave the world
닫기해당 항목을 미리보기

Chilies to chocolate : food the Americas gave the world

저자: Nelson Foster; Linda S Cordell
출판사: Tucson : University of Arizona Press, ©1992.
판/형식:  도서 : 영어모든 판과 형식 보기
요약:
Columbus stumbled upon the New World while seeking the riches of the Orient, yet native peoples of the Americas already held riches beyond his knowing. From maize to potatoes to native beans, a variety of crops unfamiliar to Europeans was being cultivated by indigenous peoples of the Americas, with other foods like chilies and chocolate on hand to make diets all the more interesting. Chilies to Chocolate traces the
평가:

(아무런 평가가 없습니다.) 0 리뷰와 함께 - 첫번째로 올려주세요.

 

도서관에서 사본 찾기

가져오는중… 해당항목을 보유하고 있는 도서관을 찾는 중

상세정보

추가적인 물리적 형식: Online version:
Chilies to chocolate.
Tucson : University of Arizona Press, c1992
(OCoLC)663348104
문서 형식: 책
모든 저자 / 참여자: Nelson Foster; Linda S Cordell
ISBN: 0816513015 9780816513017 0816513244 9780816513246
OCLC 번호: 25411150
설명: xvii, 191 p. ; 22 cm.
내용: Europeans' wary encounter with tomatoes, potatoes, and other New World foods / Alan Davidson --
The renaissance of amaranth / Daniel K. Early --
Vanilla : nectar of the gods / Patricia Rain --
Maize : gift from America's first peoples / Walton C. Galinat --
Beans of the Americas / Lawrence Kaplan and Lucille N. Kaplan --
The peripatetic chili pepper : diffusion of the domesticated Capsicums since Columbus / Jean Andrews --
Forgotten roots of the Incas / Noel Vietmeyer --
A brief history and botany of cacao / John A. West --
Quinoa's roundabout journey to world use / John F. McCamant --
Native crops of the Americas : passing novelties or lasting contributions to diversity? / Gary Paul Nabhan --
Appendix : Food plants of American origin.
책임: edited by Nelson Foster & Linda S. Cordell.
더 많은 정보:

초록:

Columbus stumbled upon the New World while seeking the riches of the Orient, yet native peoples of the Americas already held riches beyond his knowing. From maize to potatoes to native beans, a variety of crops unfamiliar to Europeans was being cultivated by indigenous peoples of the Americas, with other foods like chilies and chocolate on hand to make diets all the more interesting. Chilies to Chocolate traces the biological and cultural history of some New World crops.

that have worldwide economic importance. Drawing on disciplines as diverse as anthropology, ethnobotany, and agronomy, it focuses on the domestication and use of these plants by native peoples and their dispersion into the fields and kitchens of the Old World: tomatoes to Italy, chili peppers throughout Asia, cacao wherever a sweet tooth craves chocolate. Indeed, potatoes and maize now rank with wheat and rice as the world's principal crops. "The sweetness of corn on the.

cob is sweeter for knowing the long, winding way by which it has come into one's hands," observe Foster and Cordell. Featuring contributions by Gary Nabhan, Alan Davidson, and others, Chilies to Chocolate will increase readers' appreciation of the foods we all enjoy, of the circuitous routes by which they have become part of our diets, and of the vital role that Native Americans have played in this process.

리뷰

사용자-기여 리뷰

태그

첫번째 되기
요청하신 것을 확인하기

이 항목을 이미 요청하셨을 수도 있습니다. 만약 이 요청을 계속해서 진행하시려면 Ok을 선택하세요.

링크된 데이터


<http://www.worldcat.org/oclc/25411150>
library:oclcnum"25411150"
library:placeOfPublication
library:placeOfPublication
owl:sameAs<info:oclcnum/25411150>
rdf:typeschema:Book
rdfs:seeAlso
rdfs:seeAlso
rdfs:seeAlso
rdfs:seeAlso
schema:about
schema:about
rdf:typeschema:Intangible
schema:name"Plantes cultivées--Amérique."
schema:about
rdf:typeschema:Intangible
schema:name"Productos alimenticios--Origen."
schema:about
schema:about
rdf:typeschema:Intangible
schema:name"Productos alimenticios--América."
schema:about
schema:about
schema:about
rdf:typeschema:Intangible
schema:name"Produits agricoles--Amérique."
schema:about
schema:about
schema:about
schema:about
schema:about
schema:about
rdf:typeschema:Intangible
schema:name"Cultures vivrières--Amérique."
schema:about
schema:about
schema:contributor
schema:contributor
schema:copyrightYear"1992"
schema:datePublished"1992"
schema:description"Europeans' wary encounter with tomatoes, potatoes, and other New World foods / Alan Davidson -- The renaissance of amaranth / Daniel K. Early -- Vanilla : nectar of the gods / Patricia Rain -- Maize : gift from America's first peoples / Walton C. Galinat -- Beans of the Americas / Lawrence Kaplan and Lucille N. Kaplan -- The peripatetic chili pepper : diffusion of the domesticated Capsicums since Columbus / Jean Andrews -- Forgotten roots of the Incas / Noel Vietmeyer -- A brief history and botany of cacao / John A. West -- Quinoa's roundabout journey to world use / John F. McCamant -- Native crops of the Americas : passing novelties or lasting contributions to diversity? / Gary Paul Nabhan -- Appendix : Food plants of American origin."
schema:description"cob is sweeter for knowing the long, winding way by which it has come into one's hands," observe Foster and Cordell. Featuring contributions by Gary Nabhan, Alan Davidson, and others, Chilies to Chocolate will increase readers' appreciation of the foods we all enjoy, of the circuitous routes by which they have become part of our diets, and of the vital role that Native Americans have played in this process."
schema:description"that have worldwide economic importance. Drawing on disciplines as diverse as anthropology, ethnobotany, and agronomy, it focuses on the domestication and use of these plants by native peoples and their dispersion into the fields and kitchens of the Old World: tomatoes to Italy, chili peppers throughout Asia, cacao wherever a sweet tooth craves chocolate. Indeed, potatoes and maize now rank with wheat and rice as the world's principal crops. "The sweetness of corn on the."
schema:description"Columbus stumbled upon the New World while seeking the riches of the Orient, yet native peoples of the Americas already held riches beyond his knowing. From maize to potatoes to native beans, a variety of crops unfamiliar to Europeans was being cultivated by indigenous peoples of the Americas, with other foods like chilies and chocolate on hand to make diets all the more interesting. Chilies to Chocolate traces the biological and cultural history of some New World crops."
schema:inLanguage"en"
schema:name"Chilies to chocolate : food the Americas gave the world"
schema:numberOfPages"191"
schema:publisher
rdf:typeschema:Organization
schema:name"University of Arizona Press"
윈도우 닫기

WorldCat에 로그인 하십시오 

계정이 없으세요? 아주 간단한 절차를 통하여 무료 계정을 만드실 수 있습니다.

취소 비밀번호를 잊어버리셨습니까?