Changing cuisines in ancient China were driven by multiple environmental and cultural practices over thousands of years, according to a study published November 4, 2020 in the open-access journal PLOS ONE by Xinyi Liu of Washington University in St. Louis and Rachel E. B. Reid of Virginia Polytechnic Institute and State University in Virginia.
Cereal grains – including wheat, rice, barley, millet and more – are the most important food sources in the world today. But understanding how these foods originated and spread across the world requires a global effort.
In this study, Liu and Reid focus on the ancient history of staple cereals across China, a country well-known for its diverse food products and early adoption of many domesticated plants. [Read more…] about The long and complex history of cereal cuisine in ancient China