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How Delwen Samuel, an archaeologist, replicated the bread of Egyptian workers of 3000 years ago. This is the episode that should have been called Bake Like an Egyptian.

That kernel of wheat isn’t actually a seed or a berry, at least not to a botanist. The rest of us can call it what we like.

Synthetic wheat; it isn’t natural, but it is a very good thing.

Credit where credit’s due: The Father of the Green Revolution had an unacknowledged father himself.

Today’s Red Fife would not qualify as an official Canadian Western Red Spring Wheat, but that doesn’t matter. People want Red Fife because it is Red Fife, not just any old high-quality Canadian wheat.

“In order to improve cultivated plants it is necessary to have the ‘building material’ required … And to use their most valuable qualities for hybridisation.”

In all probability, the original source of Kamut was a market stall or a small farmer in Egypt, where it had survived as an obscure grain grown by peasant farmers.

Farro is not spelt. It isn’t einkorn or emmer either. Farro “is an Italian ethnobotanical concept”.

Very quick or slightly slower, in just a few hundred years, domesticated wheat spreads all over the Fertile Crescent.

How, and when, did modern wheat arise from its the wild ancestors?