1. Introduction

Chapters in this book

1. Frontmatter i
2. A Word on Semantics vii
3. A Note on Dates ix
4. CONTENTS xi
5. Map of Central Asia xiv
6. Part I. How the Silk Road Influenced the Food You Eat
7. 1. Introduction 1
8. 2. Plants on the Silk Road 12
9. 3. The Silk and Spice Routes 38
10. Part II. Artifacts of the Silk Road in Your Kitchen
11. 4. The Millets 59
12. 5. Rice and Other Ancient Grains 89
13. 6. Barley 115
14. 7. The Wheats 140
15. 8. Legumes 162
16. 9. Grapes and Apples 174
17. 10. Other Fruits and Nuts 203
18. 11. Leafy Vegetables, Roots, and Stems 230
19. 12. Spices, Oils, and Tea 247
20. 13. Conclusion 271
21. Appendix: European Travelers along the Silk Road 283
22. Acknowledgments 287
23. Notes 289
24. References 319
25. Index 355