"The usual method of preparing asparagus pursued by the Roman cooks was to select the finest sprouts and to dry them. When wanted for the table they were put in hot water and cooked a few minutes. To this practice is owing one of Emperor Augustus's favorite sayings: "Citius quam asparagi coquentur" (Do it quicker than you can cook asparagus)."

"The classic Parmesan is said to come from in , or , or Sicily, although it is also found in Calabria. The first mention of something resembling an eggplant Parmesan is from Il saporetto by (1387–1440): the recipe refers to Parmigiana cheese. In his book Il cuoco gallant, published in 1786, the eighteenth-century Neapolitan chef Vincenzo Corrado mentions that eggplant can be cooked alla Parmigiana, meaning that the eggplant was seasoned with , herbs, and other s, and grated Parmigiano cheese. It was the covered with a cream sauce made with egg yolks and baked in the oven."

"ASPARAGUS 1 box frozen cut asparagus 2 Tb butter in a skillet 2 Tb salt Salt and pepper Allow the asparagus to thaw until the pieces separate from each other. Then drop into 4 quarts of rapidly boiling water. Add 2 s salt, bring rapidly back to the boil uncovered for 3 or 4 minutes, until asparagus is barely tender. Drain. If not to be served immediately, run cold water over asparagus to stop the cooking and set the fresh color and texture. Several minutes before serving, toss gently in 2 tablespoons hot butter to finish cooking. Season to taste with salt and pepper."

"No matter how quietly I tried to replace the spoon and glass top of the container of freshly grated Parmesan cheese on Nonna's dining table, one or the other always clinked. If I was lucky, the animated conversations in the living room masked the clink and no adult voice called out to inquire who might be in the dining room tasting the cheese. My earliest memories of irresistible temptation invoked the pursuit of Parmesan, soft and nutty, sitting like a sacrament in its sacred vessel on the linen cloth."

"(Asparagus officinalis) is one of the world’s top 20 vegetable crops. Both green and white shoots (spears) are produced; the latter being harvested before becoming exposed to light. The crop is grown in nearly all areas of the world, with the largest production regions being China, , North America and Peru. Successful production demands high farmer input and specific environmental conditions and cultivation practices. Asparagus materials have also been used for centuries as . Despite this widespread cultivation and consumption, we still know relatively little about the biochemistry of this crop and how this relates to the nutritional, flavour, and neutra-pharmaceutical properties of the materials used. To date, no-one has directly compared the contrasting compositions of the green and white crops."

"The process of elaboration of parmesan cheese begins with skimming the milk collected the previous evening; fresh milk and fermented are added. This mixture is placed in a copper vat at 32–35 °C to form the , which is finely cut. Afterward, it is heated to 50 °C while being stirred until it forms a paste. The paste is then placed in cheesecloth for draining. Subsequently, the cheese is shaped in a mold; and a marking band is applied. It is then placed in a metal mold and added to a container with a saline solution. Afterward, it is aged for 12–30 months."

"TO BOIL CAULIFLOWER WITH PARMESAN. Boil a cauliflower, drain it on a sieve, and cut it into convenient-sized pieces, arrange these pieces in a pudding-basin so as to make them resemble a cauliflower on the dish, season it as you proceed, turn it on the dish, then cover it with a sauce made of grated , , and the seasoned with , , salt, and , and put parmesan grated over it; bake for twenty minutes and brown it."

"Cauliflowers, in name at least, are older than the s, and were brought to a high state of development and widely distributed before the latter are mentioned in history. They were grown in the Mediterranean region long before they became known in other parts of Europe. ... states that three varieties of cauliflower were known in Spain in the twelfth century. In 1565 the cauliflower is reported as being extensively grown in Hayti in the New World. In 1573-1575, , while traveling in the East, found the cauliflower cultivated at Aleppo, in Turkey. It seems to have been introduced into England from the Island of Cyprus, and it is mentioned by , in 1586, under the name of "Cyprus coleworts.""

"Cauliflower belongs to the species ' L. Floral biology and artificial pollination techniques, self-incompatibility, and hybrid breeding are some conventional breeding methods used for cauliflower. ... Brassica oleracea is a species with 2n = 18. All forms of the species, its Chinese crop relative, and several wild relatives share the same and are interfertile. ... Breeding in cauliflower is done for curd quality, curd dimensions, flavor, and resistance to pests and diseases and other environmental stresses."

"Manna had the shape of coriander seed and it looked like resin. The people would go around gathering it, and then they would grind it in a mill or beat it in a mortar. They cooked it in a pot or made it into cakes. It tasted something like fresh olive oil. The manna would come down when the dew settled upon the camp at night."

"Remember how the Lord, your God, guided your path through the wilderness for these forty years, abasing you and testing you so that he might know what was in your heart, whether or not you would observe his commandments. He brought you low, allowing you to suffer from hunger. He then fed you with manna, something with which your fathers were not familiar, so that you might come to know that man does not live by bread alone, but man lives by every word that comes forth from the mouth of the Lord."

"The children of Israel called it manna. It was like coriander seed and was white. It tasted like wafers made from honey. Moses said, “This is what the Lord has ordered: ‘Fill an omer and conserve it for your descendants so that they can see the bread that I gave you to eat in the desert, when I brought you out of the land of Egypt.’ ”"

"Yet he issued a command to the skies above"

"In contrast, you nourished your people with the food of angels,"

"Your ancestors ate the manna in the wilderness,"

"The layer of dew evaporated, and on the surface of the desert there was something small and flaky, as small as hoarfrost on the ground. The children of Israel saw it and said to one another, “What is it?” because they did not know what it was. Moses said to them, “It is the bread that the Lord has given us as food."

"Practically four-fifths of the oat crop of the United States is produced in the thirteen States extending from and Pennsylvania westward to , , , and Kansas. Each of these States annually devotes more than a million acres to oats. The average yield in the six northernmost States, New York, Michigan, Wisconsin, Minnesota, North Dakota, and South Dakota, is 31.68 bushels to the acre, while their total production is slightly less than one-third of the oat crop of this country. The average yield of the other seven States, Pennsylvania, Ohio, Indiana, Illinois, Iowa, Nebraska, and Kansas, is only 29.23 s to the , yet they produce more than half of the entire crop. ... Oats are grown in the , which includes all the States of the second group, largely because a small-grain crop is needed in the and because the grain is desired for feeding to work stock. is seldom satisfactory in this district, and winter crops often do not fit well into a rotation which ordinarily includes corn, a small grain, and grass. Under these conditions oats are generally grown as the best crop between corn and grass. This is particularly true in Illinois and Iowa, the two States producing the greatest quantifies of both corn and oats."

"During the 20th century, the economic position of oats (' ) decreased strongly in favour of higher yielding crops including and maize. Presently, oat represents only ~ 1.3% of the total world grain production, and its production system is fragmented. Nonetheless, current interest is growing because of recent knowledge on its potential benefits in food, feed and agriculture. ... Five approved (EFSA) health claims apply to oats. Four relate to the oat-specific soluble fibres, the s, and concern the maintenance and reduction of , better blood glucose balance and increased faecal bulk. The fifth claim concerns the high content of unsaturated fatty acids, especially present in the endosperm, which reduces the risks of heart and vascular diseases. Furthermore, oat starch has a low , which is favourable for weight control. Oat-specific s and s have antioxidant and anti-inflammatory properties. Thus, oats can contribute significantly to the presently recommended whole-grain diet."

"Oats constitute one of the most important field crops of New York State. According to the statistics for different crops in 1912, taken from the Yearbook of the United States Department of Agriculture, the oat crop was third in farm value in New York State. Hay ranked first ... potatoes seconds ... and oats third ... — New York ranking eleventh in oat production in the United States. ... Oats are valuable to farmers because they fit in well with the many systems of used in this State. Oats are also much used as a when land is to seeded to grass; the value of such a crop is doubtful, however, for many s are robber crops."

"Oats is one of the most important grain crops in the . In the United States this crop is exceeded in area and value only by corn and wheat, while in Canada it is even more generally grown than in the United States. In Great Britain and Ireland the acreage devoted to oats is little less than that devoted to all other grain crops. In Germany it exceeds the combined acreage of wheat and barley and is second only to rye. In all the countries of northern Europe the oat crop occupies an important place. ... ... Like several of our cultivated plants, this grain was carried westward from its place of origin in western Asia and eastern Europe by the migrations of the inhabitants of that region early in the Christian era. It is probable that oats were first used for feeding animals and that their use as human food was confined to times when other grain or food was scarce. Its general use as food for man is evidently of recent origin and is due to the development of milling machinery."

"Northern countries like Finland, Canada, and Scotland have a long tradition of using oats in a variety of foods. Even in these countries, however, the consumption of oats is low in comparison with that of other s. Processing of oats is required to provide edible products that are stable in storage and have good sensory properties. "Grandmothers's" s contain a variety of oat recipes that form the traditional foods that are the basis of current food uses, namely, , bread, fermented oat , and flour made of boiled, lightly smoked oats. Traditionally, oats are used as whole grains. The development of new ingredients, such as various milling fractions (i.e., bran, flour, and hulls) and enriched fraction (i.e., , , and ), started in the 1980s in responed to accumulating evidence of the health benefits of oat ."

"Oats are grown in the s worldwide and based on production, oats are the seventh most important crop. Oat grains are distinct from other cereals due to their high content of soluble , specifically and s. Oats also contain specific bioactive compounds called s. Oats are used primarily for animal feed, but food use of oats has been increasing as a part of the shift to plant-based diets and protein sources. Milling processes for producing oat groats, flakes, and flour include kilning for inactivation of lipid-degrading enzymes. Oats are used typically in flakes, cereals, and bakery products, but emerging areas are dairy and meat substitutes. Oats are an interesting raw material for various plant-based foods due to their relatively good amino acid composition, gluten-free status, and health claims of oat β-glucan as well as mild flavor and light color."

"Oat is among the most versatile grain in the family , though it is used primarily for livestock feed and human consumption. Several oat species, such as ' (common oats), ' (Algerian or red oat), ' (naked oats), and ' (sterile or animated oat), are produced commercially and together account for oats being the seventh most grown cereal globally. Viral genera across the families , , , and often cause diseases in oat species, thus causing moderate to severe yield losses annually. In this chapter, we explore the transmission mechanisms of the most important viruses that pose threats to production of oats. Current methods for identifying viruses include purification by nucleic acid assays, symptomatology, and electron microscopy–based, physical examination and serology. Early diagnosis of viral agents causing diseases plays an important role in the management of plant diseases."

"The country of origin of oats is more difficult to localise than that of either wheat or barley. There is considerable evidence that wild forms of the genus were prevalent in South and South-East Europe and along the littoral of from early times. The plant in those regions and periods, however, was cultivated almost exclusively for use as , and it may be for this reason that representations of the grain, so frequently found on coins of the period in the case of wheat and barley, are so rare or entirely absent in the case of oats. ... states that the and did not cultivate oats and that there is no Sanskrit name or any name in modern for the genus."

"Often called "oatmeal," are readily available in our s and have been for some time. To roll oats, the mass manufacturers first hull the s, steam them, and then pass them through rollers, therefore transforming them into flakes. In fact, "oat flakes" would be a much better popular name than "oatmeal." The thickness of the flakes varies, with the thickest being called "old-fashioned oats." (Actually, some of the rolled oats sold in s, billed as table-cut oats, may be a little thicker than regular supermarket old-fashioned.) The thicker rolled oats take the longest to cook. Thinner oats are usually billed as "quick" or "instant," ..."

"BUCKWHEAT CAKES. A quart of buckwheat meal. A handful of . A tea-spoonful of salt. A large table-spoonful of the strongest and freshest . Sufficient water to mix a batter. The only way of using buckwheat meal is for thin flat batter-cakes resembling s. Buckwheat in grains or unground, is good food for poultry. When in blossom, its flowers (which are small and white) are very fragrant, and much liked by bees; to whose honey it gives a delicious flavor."

"It was that time of the year, the turning-point of summer, when the crops of the present year are a certainty, when one begins to think of the sowing for next year, and the mowing is at hand; when the rye is all in ear, though its ears are still light, not yet full, and it waves in gray-green billows in the wind ..."

"... Of the eight major s, rye was eighth in production during the late 1980s and the 1990s ... Rye is a highly versatile crop. As a green plant, it is used as and as in s; as grain, it is used for livestock feed and as feedstock in ; and as , it is used in breads and many other s. Of the cereal flours, only wheat and rye can be used successfully in production of bread. Rye is considered inferior to wheat in production of high-volume pan breads, because its dough lacks essential elasticity and gas-retention properties. Rye flour can be used alone to produce “black” bread, which is consumed extensively in eastern Europe and parts of Asia. In many countries, “light-rye” breads are made from rye and wheat flours mixed in varying proportions. The characteristic flavor of rye is liked by many people. Small quantities of rye are used in production of baked specialty products, such as s and s. Substantial quantities of rye grain are also used in production of s. Rye is the acknowledged trademark of ."

"... Most of the cultivated rye species are members of the genus ', and has probably evolved from a perennial grass (') that still grows wild in southern Europe (Arendt and Zannini, 2013; Sapirstein and Bushuk, 2016; Wrigley and Bushuk, 2017). Although rye is now cultivated worldwide, in terms of total production it is a minor . The distribution of rye production differs from that of wheat, due to its demand for cooler growth temperatures and large differences in regional preferences for rye-based products (Poutanen et al., 2014; Wrigley and Bushuk, 2017). Europe provides more than 85% of the world’s rye production (12.8 million tons, 2019), including the leading rye producing countries: Germany, Poland, Russia, Denmark, and Belarus."

"During recent years finds from several prehistoric and medieval periods have thrown new light on the history of the spread of rye. It is now proven that wild rye is indigenous to and was already domesticated there by the at the beginning of agriculture. ' migrated to Central Europe as a s, and single grains of weed rye have been recorded there since the early Neolithic. The number of finds increased during the and , and the status of rye changed from weed to crop plant, probably in the course of the early Iron Age. This acculturation of Secale cereale in central and eastern Europe was obviously independent of the earlier one in Anatolia. The first stages towards deliberate cultivation happened unintentionally through harvesting close to the ground, so that the rye was permanently represented in the seed corn. From this point rye was able to take advantage of its competitive strength on poor soils and in areas with unfavourable climate. The start of rye as a crop in its own right during the pre-Roman Iron Age and Roman period presumably took place independently in different areas. The expansion of intensive rye cultivation occurred in the Middle Ages."

""" (mustard) is central to our Indian culture. The yellow mustard flower is the symbol of spring. Songs on the theme of sarson are an integral part of . Mustard oil is the of Bihar, Bengal, Orissa and and is used for flavoring and cooking."

"The weather was already growing wintry, and morning frosts congealed an earth saturated by autumn rains. The verdure had thickened and its bright green stood out sharply against the brownish strips of trodden down by the cattle, and against the pale-yellow stubble of the spring buckwheat."

"Almost any good soil will produce a crop of mustard. The basal leaves of mustard are used for greens, and as plants require but a short time to reach the proper stage for use frequent sowings should be made. Sow the seeds thickly in drills as early as possible in the spring, or for late use sow the seeds in September or October. The forms of white mustard, of which the leaves are often curled and frilled, are generally used. Mustard greens are cooked like ."

"... Three varieties are in popular use – Brassica alba, Brassica juncea and Brassica nigra. ... Mustard is among the oldest recorded spices as seen in records dating back to about 3000 (Mehra, 1968) and was one of the first domesticated crops. Originally it was the condiment that was known as mustard and the word was derived from the Latin mustum. Must, the expressed juice of grapes or other fruits mixed with ground mustard seeds to form mustum ardens ('hot or burning must) was a Roman speciality condiment. Romans' love for mustard carried the same throughout Europe where it became popular for seasoning meat and fish. ... Most mustard was prepared in the early days by pounding the seeds in a and moistening them with ."

"The grain of rye is darker in color than that of wheat, but is otherwise similar in appearance. Rye flour differs from wheat flour in flavor, the liking for the one or the other being a matter of preference. It differs, however, in another way and in an important particular—its gluten has not the same elastic, tenacious quality and does not yield so light and well-raised a loaf. Although this fact and its dark color make it less popular than wheat, it is second in importance as a breadstuff. It is more easily raised than wheat, especially in cold countries, and therefore has a lower market value. In many parts of Europe it practically replaces wheat among the poor and in army rations. When it is milled entire, as it usually is, it contains more protein than wheat flour, but is probably less completely digested. Wheat and rye flour are often used together in bread making."

"... Historically, buckwheat was an appreciated crop because of its short growth period, moderate requirements for growth conditions, and high adaptability to adverse environments. Nowadays, interest in buckwheat-based food has increased because of its nutritional composition and many beneficial properties for human health. Buckwheat is a rich course of proteins, dietary fibers, vitamins, minerals, and bioactive compounds, including s. Moreover, it contains no and can be used in the production of gluten-free foods for individuals diagnosed with , non-celiac gluten sensitivity, or wheat protein allergies. Buckwheat is traditionally used in the production of various foods and can be successfully incorporated into various new food formulations with positive effects on their nutritional value and attractive sensory properties."

"Mustard seeds come in three species identified by their colours: yellow, brown and black. Yellow or white mustard (', also called Brassica hirta) is best known as the main ingredient in the mustard that flavours North America's traditional hot dog. Brown mustard, ' has a dark brown seed coat and is used in the manufacturing of Dijon-style mustards. Brown mustard is used in combination with yellow in the making of English-style mustard. What we call oriental mustard is the golden yellow seed coat version of Brassica juncea. The main market for oriental mustard is South and East Asia, where it is used as a condiment in and as a source of cooking oil in some other countries, especially India and Nepal. ... Black mustard (') is native to tropical regions of North Africa, temperate regions of Europe and parts of Asia. It is the type that is commonly used in Indian cuisine and Chinese medicine and the one that is mentioned in the and in many historical recipes."

"' var. rugosa, often known as a leafy mustard/ laipatta, is a tall, slow-growing mustard with beautiful green leaves that ranges in hue from light green to dark purple. It’s a green leafy vegetable native to Central and Eastern Asia that’s eaten all across the world, from China to . Leafy mustard is grown and supplied mostly in Asian nations such as India, China, and Japan. ... Peppery, crispy leafy mustard features broad, soft leaves with high moisture content and a thick, flexible stem that may be used to make , and its seed is also used as a pickle and curry spice. Green leaves can be eaten raw or cooked in salads. They are high in a variety of phytonutrients such as vitamin A, B, C, and E, as well as iron, calcium, and protein ... Leafy mustard is also used to make a fermented pickle product known as which is a well-known and widely enjoyed Nepali meal. The mustard plant is most recognised for its tiny yellowish seeds, which produce mustard, one of the world’s most popular condiments. However, a variety of cultures have used the plant’s green leaves for food and health purposes for ages ..."

"... Buckwheat does not belong in any regular . It is an ideal grain . When a meadow or a grain field in the regular rotation fails there is no better crop to fill up the loss. Buckwheat is a good crop—there is no better where climatic conditions are right—to sow on new ground or ground that has long been out of cultivation. On poor ground there is no grain crop that can compete with it."

"The is cultivated in the cooler and more mountainous regions of Asia and to some extent in Canada and Maine. It is recommended for its superior hardiness. ... The grain is smaller than the common buckwheat, the plants are more slender and the leaves arrow-shaped. It is sometimes called India wheat and duckwheat. The true buckwheat has bright, white or pink-tinged flowers in large trusses or heads; the India wheat has smaller greenish white flowers in small heads, and also small leaves. ... The common buckwheat (') is the most valuable and most widely grown form. It is met with wild in China and Siberia and enters into the agriculture of every country where grain crops are cultivated. In China it has been grown and used for food from time immemorial. In Japan it is held in general esteem and in Russia it is also largely consumed. It has been cultivated for centuries in England, France, Spain, Italy and Germany."

"As fall and early spring pasture, rye is especially valuable. Sown August 20th to September 15th it affords a considerable amount of pasturage until late in the fall, and is practically certain to live over winter, renewing its growth in the spring, providing the earliest of spring pasture. While all kinds of stock relish rye as spring pasture, and do well on it, milk from cows allowed full feed on luxuriant rye pasture will be likely to ill flavored. The green crop may be used for soiling purposes, or as a green manure crop."

", the most serious disease of rye, causes severe losses. This disease is characterized by large purple-black bodies that replace some of the rye kernels in the head. Ergot can be controlled by sowing ergot-free seed on land that has not been cropped to rye for at least 2 years. Ergot loses its viability after a year; if year-old seed is sown, there is little likelihood of infection. Ergot is poisonous to humans and to . If must be removed from rye grain that is to be used for feed or for milling. ... and attack rye but are not serious because crops usually mature before the damage becomes significant. can be destructive to rye, but rarely occurs. causes stunted growth and premature ripening of the rye plant. It is particularly severe in the East South Central and South Atlantic States."

"20 And Jesus said unto them, Because of your unbelief: for verily I say unto you, If ye have faith as a grain of mustard seed, ye shall say unto this mountain, Remove hence to yonder place; and it shall remove; and nothing shall be impossible unto you."

"... There had been very little in the house again that day to eat; some salty soup had made by boiling several rinds in a pan of water, and corn bread, was all there was when they had sat down to eat."

"and the other early settlers had learned the cornbread techniques of the natives, but it's difficult to say when the Europeans first created their own style of cornbread by mixing corn with wheat. In the 1630s, clearly stated that the Virginian settlers had "plentie" of bread, made from wheat, corn, and rye. But were they mixing these grains together? ... What all the early settlers in North America likely learned from the native populations was how to make corn "pone," which in the various native languages is oppone, apan, suppawn, etc. Captain Smith mentions pones as early as 1612. The indigenous ones were probably thin cakes baked in front of the fire or actually in the ashes of the fire, and, of course, they didn't originally have any wheat in them. But to Europeans these pones probably seemed a bit dense. They didn't have any leavening, after all, and they probably didn't have any shortening. All they contained, most likely, was cornmeal, water, and maybe salt. One Dutch visitor to called the pones "good but heavy." That's putting it nicely."

"Wild rice (' spp.), an important aquatic cereal grain in North America and East Asia, has attracted interest worldwide because of its antioxidant activities and health-promoting effects. Wild rice is high in protein, minerals, and vitamins but is low in fat. The phytochemical content (s, , , s, and s) of wild rice warrants its development as a functional food. Phenolic acids, flavonoids, and other phytochemicals from Zizania plants have pronounced antioxidant properties, which are associated with prevention of chronic diseases. The health-promoting effects of Zizania plants include alleviation of and lipotoxicity, prevention, and anti-inflammatory, anti-allergic, anti-hypertensive, and immunomodulatory effects."

"The thinks it knows how to make corn bread, but this is a gross superstition. Perhaps no bread in the world is quite as good as corn bread, and perhaps no bread in the world is quite so bad as the Northern imitation of it."

"WILD RICE Wild rice, the seed of a special grass that is of a different species than , was formerly gathered uniquely by . Now that it is also being cultivated by growers in various parts of the country, it is more easily available, though never cheap. The pronounced flavor and pleasantly chewy texture of wild rice make it a welcome accompaniment to meats with personality, such as pork, duck, goose, and game, although it also has its role as a contrast to the milder flavors of chicken and s."

"The only seasonings that the and other rice gatherers traditionally used with wild rice were , berries, and animal fat—any or all of which might be added during cooking. ... Precontact Indian people had their own way of cooking: deer tallow mixed with bear grease was an effective shortening, and ashes were used in place of for baking bread. The absence of salt, a comparatively recent introduction, was often remarked upon in early sources; for example, an explorer at in 1857 found rice cooked with a welcome relief from foods seasoned with salt. Minnesota Ojibway began to acquire a taste for salt only in the mid-nineteenth century."

"Cultivated Northern Wild Rice (NWR; ' ) is a high-value, small commodity crop grown in irrigated paddies, primarily in Minnesota and California. of the species began ∼60 years ago as demand for the nutritional grain outpaced hand-harvesting efforts from lakes and rivers in the region of the United States and Canada. Cultivated NWR cultivars are open-pollinated and highly heterogeneous and have primarily been bred for seed retention, yield, and seed size. As a lowland crop, NWR's life cycle, particularly its unique seed physiology, poses challenges to breeding efforts, limiting selection cycles per year, and requiring annual grow-outs of all germplasm. Recent efforts have increased the genomic resources available to NWR researchers, including a reference genome assembly and methodology optimization for genotyping-by-sequencing technologies. The species’ close phylogenetic relationship with white rice (') also provides a unique opportunity to utilize comparative genomic approaches to identify genes conferring agronomic traits of interest in NWR, particularly domestication traits such as seed retention. Z. palustris is an enigmatic species with regional ecological, cultural, and agricultural significance in the Great Lakes."