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The most famous of food sayings must be Jean Anthelme Brillat-Savarin's fourth aphorism from Physiologie du Gout: 'Dis-moi ce que tu manges, je te dirai ce que tu es'. Tell me what you eat, and I will tell you what you are. Brillat-Savarin's implication is…
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The papers given at this conference range over many historic and prehistoric periods as well as regions. Great strides have been made in recent decades in the various forms of botanical and physical analysis of archaeological finds which have enabled students to…

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These books are a excellent reference source for those who need to understand spices. Vol. I covers the history of spices from ancient times to the modern world, description of spices, as well as an outline of trends in the spice industry. An Appendix, in…

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Market rules connect both local farmers and cooks, whether in rural Ireland or downtown Los Angeles, and enable widespread distribution, whether through twelfth-century Mediterranean trade in dried pasta or the now global trade in fresh fish. No wonder people…