Food: What feelings it evokes. Askari D.

At the table, we use not only a knife and a fork, but also all the senses. Good food is pleasant not only for taste and smell, but also for color and to the touch. A beautiful meal in a pleasant company can be compared with a whole symphony. And to whom, how not to Italians who connected the red Indian tomato with yellow Arab paste and decorated the dish with a plowing green basil, to know about this better than anyone? Food appears above the ground, and underground, arrives at us from there and from here. When we like it, we are ready to lick the fingers; When I do not like it, we spill out (although, of course, it is better not to do this in public). Do you know that carrots began to grow in Afghanistan 5000 years ago? That the pasta invented the Arabs in the 9th century, and the first chips prepared the Mongolian nomads? And the famous corn flakes were invented by a doctor whose patients needed dietary nutrition?

This book is a real guide to the world of food. You will learn not only about the feelings with which we perceive food and the feelings that food that causes in us, but also the history of the appearance of many products, the removal of new varieties of vegetables and the use of seemingly completely inappropriate ingredients (for example, ink of carats) In the most famous dishes all over the world.

go to a real culinary trip around the world, using all five feelings: vision, smell, touch, hearing and taste. This book will make the stomach grind and wake the desire to try the food that you still do not know.

for preschool and primary school age.