List of food origins

[1] Many foods were originally domesticated in West Africa, including grains like African rice, Pearl Millet, Sorghum, and Fonio; tree crops like Kola nut, used in Coca-Cola, and Oil Palm; and other globally important plant foods such as Watermelon, Tamarind, Okra, Black-eye peas, and Yams.

[2] This, in turn, decreased the amount of land conducive to settlements and helped to cause migrations of farming communities to the more humid climate of West Africa.

All the regions of the empire became interdependent with one another; some provinces specialized in the production of grain, others in wine and others in olive oil, depending on the soil type.

Columella writes in his Res Rustica, "Soil that is heavy, chalky, and wet is not unsuited to the growing for winter wheat and spelt.

"[5] Pliny the Elder writes extensively about agriculture from books XII to XIX; in fact, XVIII is The Natural History of Grain.

[6] Crops grown on Roman farms included wheat, barley, millet, pea, broad bean, lentil, flax, sesame, chickpea, hemp, turnip, olives, pear, apples, figs, and plums.

Austronesia is the broad region covering the islands of both the Indian and the Pacific oceans settled by Austronesian peoples originating from Taiwan and southern China, starting at around 3,500 to 2,000 BCE.

[11] Canada, Mexico, and the United States are home to a number of edible fruit; however, only three are commercially grown (grapes, cranberries, and blueberries).

Many of the fruits below are still eaten locally as they have been for centuries and others are generating renewed interest by eco-friendly gardeners (less need for bug control) and chefs alike.

The managed grasslands not only provided game habitat, but vegetable sprouts, roots, bulbs, berries, and nuts were foraged from them as well as found wild.