Flavor Foods: Spices and Herbs - OUT OF PRINT by Meredith Sayles Hughes
	ISBN-10:   0822528355 ISBN-13:   9780822528357 Publisher:   Lerner Publishing Group Series:   Plants We Eat Ser. Edition:   illustrated Category:   Agriculture, Health/Nutrition, Nutrition Pub. Date:   January 2005 Pages:   104 Format:   Kit Ages:   10 to 12 Grades:   6 to 9
Subjects
FOOD_JUVENILE LITERATURE FOOD
Description/Notes
Describes the historical origins, uses, and growing requirements of various spices and herbs, such as pepper, vanilla, nutmeg, horseradish, licorice, and ginger. Includes recipes. Flavor Foods is a fun-filled exploration of the history of many of the world's most important seasonings such as ginger, basil, pepper, cinnamon, parsley, mustard, nutmeg and vanilla. This book explains how roots, leaves, flowers, seeds, fruit, & bark of some plants are transformed in the seasonings that flavor so many dishes. Did you know that it once cost as much to buy a,bag of pepper as it did to buy a cow, and that,Columbus landed in America in his way to find a,direct path to India, so the spice trade would,flourish? in this book the surprising history and,origin of many spices and herbs are described in,detail. *Spotlighted in Booklist as an 'established series that continue[s] to turn out titles of high quality and appeal.' This lively science series serves up a cornucopia of information on a variety of edible plants. Explore topics ranging from where the plants originated; how they were first cultivated; how they're currently grown, processed, and sold; to how they're eaten around the world and what their scientific applications are. Each book includes cross-sectional diagrams of the focus plants, literary quotes, nutritional information, sidebars, recipes, and activities. Supports the national science education standards Unifying Concepts and Processes: Systems, Order, and Organization; Unifying Concepts and Processes: Evolution and Equilibrium; Unifying Concepts and Processes: Form and Function; and Life Science as outlined by the National Academics of Science and endorsed by the National Science Teachers Association.