A brief history of wheat utilization in China

• Main Author: Minxia LU, Liang CHEN, Jinxiu WANG, Ruiliang LIU, Yang YANG, Meng WEI, Guanghui DONG
• Format: Article
• Language: English
• Published: Higher Education Press 2019-09-01
• Series: Frontiers of Agricultural Science and Engineering
• Subjects: multidisciplinary evidence|prehistoric food globalization|wheat consumption|wheat domestication
• Online Access: http://academic.hep.com.cn/fase/fileup/2095-7505/PDF/24932/1557903195509-2119492294.pdf

Wheat is one of the most important crops in both China and the world, and its domestication can be traced back to ~10000 years ago. However, the history of its origin and utilization in China remains highly ambiguous. Drawing upon the most recent results of taxonomic, genetic, archeological and textual studies focused on the wheat in prehistory, this paper argues that wheat was not domesticated but introduced into China in the late fifth millennium BP. In the subsequent centuries, this exotic crop was quickly utilized as a staple food in northwest China. In contrast, it was not adopted as a staple in the Central Plains until the Han Dynasty (202 BCE–220 CE), which was mainly as a consequence of the living environment, population and innovations in food processing technology.