The foods we eat have a deep and often surprising past. From almonds and apples to tea and rice, many foods that we consume today have histories that can be traced out of prehistoric Central Asia along the tracks of the Silk Road to kitchens in Europe, America, China, and elsewhere in East Asia. Continue reading
In addition to large-seeded cereals, humans around the world during the mid-Holocene started to cultivate small-seeded species of herbaceous annuals for grain, including quinoa, amaranth, buckwheat, the millets and several lost crops domesticated in North America. Continue reading
The two East Asian millets, broomcorn (Panicum miliaceum) and foxtail millet (Setaria italica), spread across Eurasia and became important crops by the second millennium BC. The earliest indisputable archaeobotanical remains of broomcorn millet outside of East Asia identified thus far date to the end of the third millennium BC in eastern Kazakhstan. By the end of the second millennium BC, broomcorn millet Continue reading
