The Biology and History of Culinary Seeds
The anatomy, starch chemistry, and ten-thousand-year history of grains, legumes, and nuts
Members only · $15 a month
Every grain, bean, and nut is a rugged lifeboat, an embryo in suspended animation, packed with the starch, protein, and oil that fed the rise of civilization. From amylose and amylopectin to nixtamalization, retrogradation, and the deficiency diseases that followed refined grain, this module traces how the biology of a seed dictates what happens in the pot.
- Seed Anatomy & Classification
- Starch: Gelation & Retrogradation
- Proteins, Gluten & Oil Bodies
- Nutrition, Phytochemicals & Risks
- Milling, Nixtamalization & Fermentation
- Grains, Legumes & Nuts Compared
- Seeds & the Birth of Civilization
The guides, flashcards, quiz, audio, video and study materials in this module are for members. Membership is $15 a month, plus any sales tax that applies, with a free first week. Cancel online, any time, in one click.