Archaeologists have combined DNA analysis with the study of pottery to examine the spread of broomcorn millet across Eurasia, revealing how regional culinary traditions persisted even as new crops were introduced.
You must log in or # to comment.
I’m not sure I understand the reasoning.
Are they saying that the initial spread of millet was the sticky variety, and the non-sticky variant was created locally by people favoring bread? Or did the non-sticky variant spread first, and the sticky variant arose later but only replaced the earlier variant where people preferred porridge?
