The Potato: a Long History to Fit our Contemporary World

被引：0
|
作者：
Marc de Ferrière le Vayer
机构：
[1] Université François-Rabelais,
来源：
Potato Research | 2017年 / 60卷
关键词：
Heritage food; Ubiquity;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Cultivated in the Andes for millennia, the potato saw a slow but continuous diffusion after its arrival in Europe. It was, from this new base, disseminated around the world and became an essential staple food for a growing number of populations. Such success rests on its qualities, adaptation to many climates, large number of varieties and nutritional quality.
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页码：223 / 235
页数：12
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