Combining history, science, and politics, Financial Times writer Sarah Murray provides a fascinating glimpse into the extraordinary odysseys of food from farm to fork. (What he got was the tin can.) Today temperature-controlled shipping containers allow companies to send their frozen salmon to China, where it's thawed, filleted, refrozen, and sent back to the United States for sale in supermarkets as 'fresh' Atlantic salmon. Napoleon offered a reward to anyone who could devise a way of preserving and transporting food for soldiers. For the ancient Romans, the amphora-a torpedo-shaped pot that fitted snugly into the ships hold-was the answer to moving millions of tons of olive oil from Spain to Italy. Through delightful anecdotes and astonishing facts, Moveable Feasts tells their stories. How on earth did this happen? In fact, long-distance food is nothing new and, since the earliest times, the things we eat and drink have crossed countries and continents. "Today the average meal has traveled thousands of miles before reaching the dinner table.
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