The wind that shakes the barley: the role of East Asian cuisines on barley grain size
The wind that shakes the barley: the role of East Asian cuisines on barley grain size
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DOI：
10.1080/00438243.2022.2030792
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发表时间：
2021-03
影响因子：
1.3
通讯作者：
Melissa M. Ritchey;Yufeng Sun;Giedrė Motuzaitė Matuzevičiūtė;Shinya Shoda;A. K. Pokharia;Michael Spate;Li Tang;Jixiang Song;Haiming Li;G. Dong;Petra Vaiglova;Michael D. Frachetti;Xinyi Liu
中科院分区：
文献类型：
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作者：
Melissa M. Ritchey;Yufeng Sun;Giedrė Motuzaitė Matuzevičiūtė;Shinya Shoda;A. K. Pokharia;Michael Spate;Li Tang;Jixiang Song;Haiming Li;G. Dong;Petra Vaiglova;Michael D. Frachetti;Xinyi Liu
本文探讨了史前大麦籽粒的东迁及其形态变异。通过结合以前发表的和新收集的考古植物学谷物测量（n = 2,176），我们探讨了观察到的形态特征背后的烹饪传统的作用。我们发现大麦在公元前3000年和公元前1000年之间从西南亚的原产地转移到中亚和东亚时尺寸减小了。特别是，与其他地区相比，季风中国的谷物大大减少，因为作物被纳入东部的小谷物美食。在高海拔的西藏环境中观察到相反的模式，这是由于在低蒸汽压力条件下烹饪的实用性。这些结果表明，大麦向东迁移，但西方的研磨和烘焙传统没有，揭示了东方烹饪系统的复杂性，并提高了人们对谷物及其相关美食脱钩的认识。
ABSTRACT This paper investigates the eastern movements of barley grains and their morphological variations in prehistory. By combining previously published and newly collected archaeobotanical grain measurements (n = 2,176), we explore the roles of culinary traditions underlying the morphological traits observed. We find that barley diminished in size as it moved from its origin in southwestern Asia to Central and East Asia between the third millennium BC and first millennium BC. In particular, the grains in Monsoonal China became greatly reduced in comparison to other regions as the crop was incorporated into eastern small grain cuisines. The reverse pattern is observed in the high-altitude Tibetan environment, which is attributed to the practicalities of cooking under low vapour pressure conditions. These results, demonstrating that barley moved eastward but western grinding and baking traditions did not, reveal the complexity of the eastern culinary system and raise awareness of decoupling of grains and their associated cuisines.