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DNA in charred wheat grains from the Iron Age hillfort at Danebury, England

Published online by Cambridge University Press:  26 May 2015

Robin G. Allaby ,
Martin K. Jones  and
Terence A. Brown
Robin G. Allaby
Affiliation:
Department of Biochemistry & Applied Molecular Biology, UMIST, Manchester M60 1QD, England
Martin K. Jones
Affiliation:
Department of Archaeology, University of Cambridge, Downing Street, Cambridge CB2 3DZ, England
Terence A. Brown
Affiliation:
Department of Biochemistry & Applied Molecular Biology, UMIST, Manchester M60 1QD, England
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Abstract

The genetic history of wheat is the story of the world's temperate staple food. Arcahaeologically, charred grains are the common way wheat is preserved. Study of burnt spelt wheat from the British Iron Age shows DNA is present, and begins to shows the wheat's character.

Type
Notes
Information
Antiquity , Volume 68 , Issue 258 , March 1994 , pp. 126 - 132
Copyright
Copyright © Antiquity Publications Ltd. 1994

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