"A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read.”— Nature
The 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 Road dates to at least Han Dynasty China in the second century BC. Balancing a broad array of archaeological, botanical, and historical evidence, Fruit from the Sands presents the fascinating story of the origins and spread of agriculture across Inner Asia and into Europe and East Asia. Through the preserved remains of plants found in archaeological sites, Robert N. Spengler III identifies the regions where our most familiar crops were domesticated and follows their routes as people carried them around the world. With vivid examples, Fruit from the Sands explores how the foods we eat have shaped the course of human history and transformed cuisines all over the globe.

lgrsnf/_Fruit_From_the_Sands.pdf

lgli/_Fruit_From_the_Sands.pdf

Understanding religion : theories and methods for studying religiously diverse societies

Spengler, Robert N., III

Spengler III, Robert N.

Paul Hedges

University of California Press, Oakland, California, 2019

United States, United States of America

Oakland, California, 2021

First, 2020

{"edition":"1","isbns":["0520379268","9780520379268"],"last_page":392,"publisher":"University of California Press"}

Religion : language, law, and legacies -- Method : insider-outsider debates, phenomenology, and reflexivity -- Life : lived religion, syncretism, and hybridity -- History : historical methodology and the invention of tradition -- Power : social constructionism, habitus, and authority -- Identity : social identity theory, in-groups, out-groups, and conflict -- Colonialism : postcolonialism, orientalism, and decolonization -- Brains : the cognitive science of religion and beyond -- Bodies : material religion, embodiment, and materiality -- Gender : feminism, sexuality, and religion -- Comparison : comparative and contrastive methodologies practices -- Ritual : ritualization, myth, and performance ritual -- Diversity : religious borders, identities, and discourses -- Dialogue : interreligious discourse and critique -- Violence : fundamentalism, extremism, and radicalization -- Secularism : secularization, human rights, and religion -- Geography : place, the lived environment, and environmentalism -- Politics : governance, the colonial wound, and the sacred

Cover
Fruit from the Sands
Title
Copyright
CONTENTS
A Word on Semantics
A Note on Dates
Map of Central Asia
PART I. HOW THE SILK ROAD INFLUENCED THE FOOD YOU EAT
1. Introduction
2. Plants on the Silk Road
3. The Silk and Spice Routes
PART II. ARTIFACTS OF THE SILK ROAD IN YOUR KITCHEN
4. The Millets
5. Rice and Other Ancient Grains
6. Barley
7. The Wheats
8. Legumes
9. Grapes and Apples
10. Other Fruits and Nuts
11. Leafy Vegetables, Roots, and Stems
12. Spices, Oils, and Tea
13. Conclusion
Appendix: European Travelers along the Silk Road
Acknowledgments
Notes
References
Index

**"A comprehensive and entertaining historical and botanical review, providing an enjoyable and cognitive read.”—__Nature__**__Fruit from the Sands____Fruit from the Sands__

2021-09-19