Grains of the Known World

Known	Unknown
Barley Buckwheat Millet Oats Rice Rye Wheat	Amaranth Corn/Maize Quinoa Triticale

Those that need special consideration

• Sorghum Native to Africa may have been used as animal feed but not recorded as being consumed by people
• Ground Almonds used as a flour for cakes and breads
• Peas referring to a dried legume sometimes ground to a flour to be used in the making of breads 

Sources

Dickson, Margaret (1971) Travels in Time: Eating and Drinking Banks and Co, Edinburgh, ISBN 0 71587 0896 1 (for children only)
Dickie, John (2007) Delizia! The epic history of Italians and their food Hodder & Stoughton, London ISBN 978 0 340 89641 9
Norman, Jill (1990) The Complete Book of Spices RD Press, Sydney, ISBN 0 86438
Rogers, Jo (1990) What Food Is That? Weldon Books, Sydney, ISBN 1 86302 091 8
Soyer, Alexis, (1977) The Pantropheon or A history of food and its preparation in ancient times Paddington Press, London, ISBN 0 448 22976 5
Toussaint-Samat, Maguelonne (trans Anthea Bell), History of Food, ISBN 0-631-19497-5
Usherwood, Stephen (1972) Food, Drink and History David & Charles, Newton Abbot, ISBN 0 7153 5657
Watson, A. M. (1983) Agricultural Innovation in the Early Islamic World: The diffusion of crops and farming techniques 700-1100 Cambridge University Press, Cambridge.