Ancient Grains in Modern Soils

by Raymond Cooper (Editor)

This comprehensive volume is written by international experts on the cultivation, properties, and use of ancient grains, pseudo-grains, and rice in modern agriculture and their consumption. Sixteen chapters organized into six sections focus on unique properties including genetics and hybrids, phytochemicals, and implications for milling and baking.A renaissance in ancient grains is leading to the exploration of a variety of new cereals and breads and there is a demand for increased cultivation of ancient grains and pseudo-grains, including chia, quinoa, einkorn and emmer wheat.The book offers perspectives from the past, current research on ancient grains, and in conclusion, an essay suggesting the potential of wheat as the food for future explorers to planet Mars.

398 pages, Hardcover

Published September 2, 2021