Unit Two: Plants as Food

Neolithic Revolution

Transition to sedentary life ~11,700 years ago.

Domestication

Intentional selection of plants for cultivation.

Archaeobiology

Study of ancient biological remains in agriculture.

Lost Crops

Crops that were once cultivated but forgotten.

Soil Nutrient Trap

Dependence of plants on human care for growth.

Biodiversity Hotspot

Regions with high species richness and endemism.

Biocultural Diversity

Integration of biodiversity and cultural diversity.

Natural Management

Farming with minimal human intervention.

Biodynamic Management

Farming based on nature's rhythms and spirituality.

Organic Management

Use of natural fertilizers and pesticides.

Sustainable Management

Farming with certifications and environmental considerations.

Conventional Management

Use of synthetic chemicals in farming practices.

Dehiscent Fruits

Fruits that split open to release seeds.

Indehiscent Fruits

Fruits that do not split open.

Berries

Fruits with seeds embedded in fleshy mass.

Drupes

Fruits with a stony endocarp enclosing the seed.

Pome

Fruits with edible tissue from accessory structures.

Millerandage

Normal fruit set with inadequate seed development.

Parthenocarpy

Fruit development without fertilization, lacking seeds.

Stenospermocarpy

Fruits with aborted seeds, leaving undeveloped traces.

Regenerative Agriculture

Sustainable farming with no tillage or chemicals.

Urban Agriculture

Food production within urban areas using local resources.

Urban Resilience

Urban system's ability to adapt to disturbances.

Green Infrastructure

Natural systems integrated into urban environments.

Food Resilience

Ability to maintain food supply during crises.

Anthocyanins

Pigments producing red, blue, pink colors in plants.

Carotenoids

Pigments producing yellow, orange, red colors in plants.

Cover Crops

Plants grown to improve soil health and prevent erosion.

Planned Grazing

Strategic livestock grazing to enhance land health.