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

Datos Bibliográficos

ID3264700
AutoresHarriet V Hunt (0000-0003-0075-6660, University of Cambridge), Hongen Jiang (0000-0001-5248-6821, University of Chinese Academy of Sciences, autor de correspondencia), Xinyi Liu (0000-0002-4767-4737, Washington University in St. Louis), Diane L Lister (0000-0002-1227-707X, University of Cambridge), Yidilisi Abuduresule (Institute of Archaeology), Wenying Li (0000-0001-8488-1578, Institute of Archaeology), Changsui Wang (University of Chinese Academy of Sciences), Martin K Jones (0000-0001-7231-9991)
Año2024
Volumen98
Número397
Páginas12-29
Fecha de publicación2024-02-01
Peer ReviewedSí
Open AccessSí
TipoARTICLE
RevistaAntiquity (JOURNAL)
Identificadores de la revistaISSN: 0003-598X • E-ISSN: 1745-1744
EditorialAntiquity Publications (PUBLISHER)
DOI10.15184/aqy.2023.197
OpenAlexW4390883500
IdiomaEN
Citas recibidas4
Referencias citadas37

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

Agronomy · Archaeology · Biology · Boiling · Botany · China · Geography · Starch · Steaming · Archaeology and ancient environmental studies · Chemistry · Food Science · Forensic and Genetic Research · Pacific and Southeast Asian Studies