Champa rice
Champa rice is a quick-maturing, drought resistant rice that can allow two harvests,[1] of sixty days each in one growing season. Originally introduced into Champa from Vietnam, it was later sent to China as a tribute gift from the Champa state during the reign of Emperor Zhenzong of Song (r.997–1022).[2][3] commonly cultivated in India , this is consumed as main course in Southern parts of India
References
- ^ Haywood, John; Jotischky, Andrew; McGlynn, Sean (1998). Historical Atlas of the Medieval World, AD 600-1492. Barnes & Noble. p. 3.21. ISBN 978-0-7607-1976-3.
- ^ Lynda Noreen Shaffer, A Concrete Panoply of Intercultural Exchange: Asia in World History (1997) in Asia in Western and World History, edited by Ainslie T. Embree and Carol Gluck (Armonk, N.Y.: M.E. Sharpe), p. 839-840.
- ^ Richard W. Bulliet; Pamela Kyle Crossley; Daniel R. Headrick; Steven Hirsch, Lyman Johnson (1 February 2008). The Earth and Its Peoples: A Global History, Brief Edition, Volume I: To 1550: A Global History. Cengage Learning. pp. 279–. ISBN 0-618-99238-3.
Notes
This image is available from the United States Library of Congress Prints and Photographs Division under the digital ID {{{id}}}
This tag does not indicate the copyright status of the attached work. A normal copyright tag is still required. See Wikipedia:Copyrights for more information.
See also
 | This food ingredient article is a stub. You can help Wikipedia by expanding it. |