Describes historical origins, use, and growing requirements of various spices and herbs such as pepper, vailla, nutmeg, horseradish, licorice, and ginger.
Discusses how humans have cultivated and used various grains, including wheat, rice, corn, millet, oats, barley, and rye and the nutritional value of these cereal products. Includes recipes.
Describes historical origins, use, and growing requirements of garlic, onions, shallots, and leeks (members of the allium family) as well as celery, asparagus, and rhubarb. Includes recipes.
Describes the history, growing requirements, uses, and food value of various leafy green vegetables and vegetable flowers, including cabbage, broccoli, artichokes, spinach, Belgian endive, and lettuce. Includes recipes.
Describes the historical origins, uses, and growing requirements of various spices and herbs, such as pepper, vanilla, nutmeg, horseradish, licorice, and ginger. Includes recipes.
Describes the historical origins, domestication, uses, growing requirements, harvesting, and shipping of bananas, pineapples, berries, grapes, and melons.
Presents information on the history, production, and uses of several popular members of the legume family: peanuts, lentils, peas, and beans, particularly soybeans. Includes recipes.
Discusses the history and uses of plants that are normally thought of as vegetables but share some of the traits of fruits, such as tomatoes, avocados, squash, and peppers. Includes recipes.
