Notes from a recent talk at CIMMYT, by Rachel Laudan, on the history of wheat that will soon be Published. Here are some notes from the talk and another link to the conference – interesting –
— As a greater range of foods began to be made from wheat, the grain became a status symbol for those who consumed it. The color of bread was a symbol of power and material wealth, with the rich consuming lighter breads and the poor eating darker breads made from grains besides wheat, Laudan said.
A recent article from the Global Development Professionals Network has this to say about the CIMMYT event –
Meeting the growing demand for wheat, as one of the world’s most important staple crops, would significantly boost food security in developing countries across the world.
Developing improved wheat breeds, species and technologies will also make wheat production easier and cheaper for farmers in the developing world – and so give them better access to markets…
CIUDAD OBREGON, Mexico — A grain commonly found on today’s grocery store shelves has risen throughout history as a sign of equality and opportunity for those who eat it.
Rachel Laudan, a food historian and author of the book “Cuisine and Empire: Cooking in World History” from the U.K., discussed the role of wheat across history at a presentation on March 27 during the Borlaug Summit on Wheat for Food Security.
Rachel Laudan, historian and author, discusses research findings about the role of wheat in civilizations during a presentation on March 27, 2014. Laudan’s research assesses the past, present and future importance of grains. Photo by Meghan Eldridge
Beginning 20,000 years ago, grains had a major influence on the development of ancient cities as a source of food for populations, Laudan noted.
Wheat touched every facet of life, from the work of grinding the grain to the worship…
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