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Volume 5 Number 1 Summer 2007
This issue of The Silk Road features several articles on food, whose history offers interesting insights into cultural exchange across Eurasia through the centuries. The article on Georgian cuisine is a good reminder of the importance of the Caucasus in Silk Road exchange; that on Yuan-era recipes and medical knowledge emphasizes the significant transmission of Arabic and Persian knowledge to China under the Mongols. Other articles include a re-examination of Baron von Richthofen's formulation of the "Silk Road" concept, a lavishly illustrated report on the striking archaeological finds at the Xiongnu site in the Tsaraam Valley, and an overview of the historic trade routes in Eastern Anatolia.
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