SPENGLER, Robert N.: Fruit from the Sands The Silk Road Origins of the Foods We Eat from University of California Press

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.

FRICK, Patricia / KIESER, Annette (ed.): Production, Distribution and Appreciation: New Aspects of East Asian Lacquer Ware. European Studies in Asian Art and Archaeology, Band: 1. 2018

Production, Distribution and Appreciation: New Aspects of East Asian Lacquer Ware, edited by Patricia Frick and Annette Kieser, focuses on various aspects of East Asian lacquer art ranging from the 2nd century BC to the 17th century.

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