The long history of agriculture is of countless ecological interventions that have given nature its civility, and imparted personality to the land, as people have cut down forests, diverted rivers, built lakes, killed predators, tamed, bred, and slaughtered animals, and burnt, dug, and axed natural growth to replace it with things that people desire. Farming occurs in a land of emotion, and agrarian territories need gods, poetry, ritual, architecture, outsiders, frontiers, myths, border-lands, landmarks, and families, which give farms meaning and purpose. Together, brute power and refined aesthetics culture the land, and war is so prominent in old poetry because making a homeland is violent business. In the long span of agrarian history, therefore, a great variety of skills have combined to make nature a natural environment, and agrarian territories have emerged historically much like cuisine. Clearing the land and sculpting the fields create a place for the nurture and collection of ingredients. Skilled labour selects, cultivates, kills, dresses, chops, and grinds. Fuels, pots, knives, axes, hoes, mortar and pestle, and many other implements are involved in making all the daily meals and special feasts that sustain work, family, and community. Like a farmer’s home territory, a cuisine’s complexity and refinement always develop within networks of exchange and specialisation, because materials, ideas, techniques, and tastes come from many sources; but each cuisine also emerges inside spaces of cultured accumulation and experimentation, in which people experience their place in the world, territorially, as they make their very own set of special ingredients into appropriate foods for appropriate occasions.