History of cultivated vegetables
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History of cultivated vegetables comprising their botanical, medicinal, edible and chemical qualities, natural history, and relation to art, science and commerce by Henry Phillips

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Published by Colburn in London .
Written in English


Book details:

Edition Notes

Statementby Henry Phillips. Vol. 1.
The Physical Object
Paginationvii, 383p.
Number of Pages383
ID Numbers
Open LibraryOL22827631M

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History of Cultivated Vegetables: Comprising Their Botanical, Medicinal, Edible, and Chemical Qualities; Natural History; and Relation to Art, Science, and Commerce, Volume 1 Henry Phillips H. Colburn and Company, - Botany, Economic - pages. Download RIS citations. TY - BOOK TI - History of cultivated vegetables; comprising their botanical, medicinal, edible, and chemical qualities; natural history; and relation to art, science, and Edition: 2. Ed. Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and alternate definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition.   History of Cultivated Vegetables by Henry Phillips, , available at Book Depository with free delivery worldwide.

Get this from a library! History of cultivated vegetables: comprising their botanical, medicinal, edible, and chemical qualities ; natural history ; and relation to art, science, and commerce. [Henry Phillips; Henry Colburn and Co. (),].   History of Cultivated Vegetables: Comprising Their Botanical, Medicinal, Edible, and Chemical Item PreviewPages: Full text of "History of cultivated vegetables: comprising their botanical , Volume 1" See other formats. Add tags for "History of cultivated vegetables; comprising their botanical, medicinal, edible, and chemical qualities; natural history; and relation to art, science, and commerce.". Be the first. Similar Items.

The Origin of Cultivated Fruits and Vegetables. Most plants are poisonous. Humans have cultivated those few that were edible and nutritious or good tasting, and have selectively bred them over thousands of years for a variety of traits including size, flavor, and color. The soybean has become a widely cultivated and commonly distributed fermented food product. Tofu, tempeh, miso, and soy sauce are among the most recognized fermented soy goods, which originated in East Asia. The soybean itself has been cultivated around the globe and is a major industrialized food that serves populations worldwide. “As for the smells I associate with her, I was a bit of a swot too, so I love all the stationery aromas: the woody/metallic aroma of pencil shavings, the flat winey smell of ink, the sticky sweetness of a leaking biro and- my favorite- the almost talcum-powder softness of a new exercise book. Vegetable, in the broadest sense, any kind of plant life or plant product; in common usage, the term usually refers to the fresh edible portions of certain herbaceous plants. Vegetables can be roots, stems, leaves, flowers, fruits, or seeds and are usually savory rather than sweet.