Exploring Åsmund Bjørnstad's fascinating research on the co-evolution of cereals and civilization
What if I told you that the humble wheat grain in your morning toast has a more dramatic history than any epic novel? That within its genetic code lies the story of human civilization—of migrations, adaptations, and revolutions that transformed our species from nomadic hunters to city builders? This is the profound truth that Norwegian scientist Åsmund Bjørnstad reveals in his masterwork "Vårt daglege brød—kornets kulturhistorie" ("Our Daily Bread—The Biological and Cultural History of Cereals"), a fascinating exploration of how cereals and humanity co-evolved to create the world we know today.
Bjørnstad's work combines detailed genetic analysis with historical research
The book weaves scientific facts with engaging narratives about human history
Humans began domesticating wild grasses in the Fertile Crescent of Mesopotamia 8 .
Agriculture reached the Nordic countries, with warm-climate species like emmer, spelt, and naked barley being dominant 2 .
People became increasingly dependent on hardier crops like covered barley, then oats and rye 2 .
The domestication process transformed modest wild grasses into the foundation of civilization. From wild emmer wheat emerged einkorn wheat (Triticum monococcum), and from this humble beginning came the durum wheat used for pasta and soft wheat for pastries that we know today 8 .
Behind a baker's demand for perfect bread or a brewer's need for ideal beer lies a fascinating world of genetic variants that humans have observed, preserved, and developed over millennia 2 4 .
For example, the difference between hard wheat (used for bread) and soft wheat (used for pastries) lies in their protein content and composition, particularly the gluten proteins that form elastic networks when flour is mixed with water.
Modern genetic techniques have allowed scientists like Bjørnstad to trace the evolutionary history of cereals with unprecedented precision 3 .
Genetic analysis has revealed that rye (Secale cereale) was likely first domesticated as a weed that grew in wheat and barley fields—a companion plant that eventually proved valuable enough in its own right to be deliberately cultivated 2 .
| Research Material | Function/Application | Significance |
|---|---|---|
| Restriction Enzymes | Cut DNA at specific sequences | Allow for genetic mapping and analysis |
| PCR Primers | Amplify specific DNA sequences | Enable study of gene variants |
| SNP Chips | Detect single nucleotide polymorphisms | Facilitate genome-wide association studies |
| CRISPR-Cas9 Systems | Precisely edit specific genes | Enables targeted improvement of cereal crops |
As Bjørnstad notes, "whoever possessed the grain had power" 8 . The granaries of ancient Mesopotamia became the basis of political authority, with ruling classes emerging from those who controlled these food reserves.
The management of grain stores necessitated the development of writing systems and mathematics—early accounting methods to track production, distribution, and taxation of food reserves.
One of the most transformative developments in cereal history occurred in early 20th-century Italy, where agronomist Nazareno Strampelli conducted pioneering work in wheat hybridization that would revolutionize global wheat production 8 .
Strampelli's methodology involved a systematic approach to crossbreeding different wheat varieties from around the world to combine desirable traits:
The results of Strampelli's work were nothing short of revolutionary. His new varieties, including "Carlotta Strampelli" (named after his wife and collaborator), "Ardito," and "Mentana," dramatically increased wheat yields while improving resistance to diseases and lodging 8 .
These varieties became known as the "Grani della vittoria" ("Wheats of Victory") and were extensively promoted by Mussolini's fascist regime during the "Battle for Grain" campaign aimed at Italian agricultural self-sufficiency.
| Year | Wheat Production (million quintals) | Key Developments |
|---|---|---|
| 1922 | 44 | Pre-Strampelli varieties dominant |
| 1933 | 80 | Widespread adoption of Strampelli's varieties |
| Increase | +82% | Italy achieved wheat self-sufficiency |
| Variety Name | Year Introduced | Key Characteristics |
|---|---|---|
| Carlotta Strampelli | 1914 | Resistance to rust and lodging |
| Senatore Cappelli | 1915 | Durum wheat, high quality |
| Ardito | 1920s | Early maturity, high yield |
| Mentana | 1920s | Early maturity, good baking quality |
Despite their obvious benefits, Strampelli's varieties also increased dependence on synthetic fertilizers—particularly ammonium nitrate, which was originally developed for explosives during World War I 8 .
The transformation of companies like BASF and Bayer from chemical weapons producers to agricultural chemical manufacturers after both world wars illustrates how closely intertwined wheat and war have been throughout history—a connection that continues today, as evidenced by the impact of the Russia-Ukraine conflict on global grain and fertilizer supplies 8 .
As Bjørnstad compellingly argues, the story of cereals is far from complete. We face unprecedented challenges as we look toward feeding a global population projected to reach nearly 10 billion by 2050 2 4 .
Perhaps the most pressing question Bjørnstad raises is: "Can the phenomenal increases in grain production during the 20th century continue?" 4 5 .
Biotechnological approaches like gene editing offer promising tools for accelerating crop improvement, but they also raise important questions about ownership, access, and appropriate regulation of genetic resources.
Åsmund Bjørnstad's "Vårt daglege brød" offers far more than a historical account of cereal cultivation—it presents a compelling narrative of co-evolution between plants and people.
As we have shaped cereals through millennia of selection and breeding, they have in turn shaped our bodies, our societies, and our cultures. From the earliest farmers in Mesopotamia to modern geneticists manipulating DNA sequences, humans have continuously directed cereal evolution, while cereals have fundamentally determined human possibilities.
This partnership continues today each time a plant breeder selects for a new trait, a baker kneads dough, or a consumer chooses which bread to buy. As Bjørnstad reminds us, we cannot eat money, and we do not live by bread alone—but we cannot live without it 5 .
The future of cereals is inextricably linked to our own future, and understanding their biological and cultural history is not merely an academic exercise but an essential step toward building sustainable food systems for generations to come.
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