An article published on Archaeology (a publication of the Archaeological Institute of America) featuring our research by emphasising the social dimensions of the global foodways. “When grains like wheat and barley, which are rooted in the grinding and baking tradition, enter a cuisine that favours boiling and steaming and eating whole grains, what’s going to happen?” and the editor asks: Will people accustomed to beginning their day with a steaming bowl of millet porridge suddenly start making toast instead?
A related piece written by Talia Ogliore were published earlier on Washington Unviersity’s The Source.
