[Sca-cooks] Cookbooks and historical food references

[Terry Decker]

This one is fairly easy, Triticum spelta.  It is a species of hard wheat
that produces a fairly coarse meal but excellent bread.  It has been grown
in Europe since the Neolithic, but it doesn't have as high a yield as emmer
or club wheats, so it usually is planted on more marginal land.  You will
find reference to it in Roman recipes and the inventory of one of
Charlemagne's villas.  Try checking the Florilegium for other references.

Bear

>13) Spelt growing and use.
>
>Sharon