Wheat and barley were exotic grains that were “incompatible” with local… – AlKhaleej Today

Chinese chefs preferences for food preparation such as the technological decision to cook or steam grain instead of grinding it or processing it into flour had continental ramifications for the introduction of new plants at the prehistoric China University in St. Louis. A new study in PLUS ONE Under the direction of Xinyi Liu, Associate Professor of Archeology in Arts & Sciences, it focuses on the ancient history of basic grain across China, a country known for its diverse food products and the…

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