Article ID: CBB741264415

Did crops expand in tandem with culinary practices from their region of origin? Evidence from ancient DNA and material culture (2024)

unapi

Grain-cooking traditions in Neolithic China have been characterised as a ‘wet’ cuisine based on the boiling and steaming of sticky varieties of cereal. One of these, broomcorn millet, was one of the earliest Chinese crops to move westward into Central Asia and beyond, into regions where grains were typically prepared by grinding and baking. Here, the authors present the genotypes and reconstructed phenotypes of 13 desiccated broomcorn millet samples from Xinjiang (1700 BC–AD 700). The absence in this area of sticky-starch millet and vessels for boiling and steaming suggests that, as they moved west, East Asian cereal crops were decoupled from traditional cooking practices and were incorporated into local cuisines.

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Authors & Contributors
Alpers, Edward A.
Cabo-González, Ana M.
Carney, Judith
Denham, Tim
Di, Lu
Gregory, Annabel
Journals
Environment and History
Arabic Sciences and Philosophy
East Asian Science, Technology, and Medicine
Indian Journal of History of Science
Chinese Annals of History of Science and Technology
Publishers
University of California Press
Ledizioni
Cambridge University Press
Ashgate
Hedge
Princeton University Press
Concepts
Agriculture
Food and foods
Grain crops; Cereals; Grasses
Archaeology
Environmental history
Cross-cultural interaction; cultural influence
People
Strampelli, Nazareno
Time Periods
Ancient
Prehistory
Medieval
Modern
17th century
19th century
Places
China
India
Africa
Bengal (India)
Ireland
Rome (Italy)
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