On food and cooking the science and lore of the kitchen ( PDFDrive ) 887

wheats.ItaroseintheNearEastandspreadto
theMediterraneanbeforeRomantimes,when
it was one of two major wheats. Emmer was
better suited to humid climates and had a
starchy grain, while durum was better suited
tosemiaridconditionsandhadaglassygrain.
Both were used to make breads leavened and
unleavened, bulgur, couscous, injera, and
other preparations. Southern and central Italy
is now the main producer in Europe; India,
Turkey, Morocco, Algeria, and the United
States and Canada are large producers
elsewhere.
WorldGrainProduction
Theleadingfigureformaizeismisleading
because a large fraction of the maize
harvestisusedtofeedanimalsandproduce
industrial chemicals. Some wheat is also
used for animal feed, while nearly all rice
iseatendirectlybyhumans.


WholeGrainProduction,2002
MillionsofMetricTons
Maize 602
Rice 579
Wheat 568
Barley 132
Sorghum 55
Oats 28
Millets 26

Rye 21
Buckwheat 2
Grain

Source:
Food
and
Organization,UnitedNations

Agriculture

Einkorn Wheat
Einkorn
wheat,T.
monococcum, was rediscovered in the early
1970s in the Vaucluse region of France and
the southernAlps, where it was being grown
tomakealocalporridge.Itwasprobablythe