The Potato: a Long History to Fit our Contemporary World

被引：2

作者：

le Vayer, Marc de Ferriere ^{[1
]}

机构：

[1] Univ Tours, 6 Ave Aubuis, F-37230 Fondettes, France

来源：

POTATO RESEARCH | 2017年 / 60卷 / 3-4期

关键词：

Heritage food; Ubiquity;

D O I：

10.1007/s11540-018-9352-9

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

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.

引用

页码：223 / 235

页数：13