Dig into how rice became a staple in the world’s diet, and the surprising consequences of its traditional production practices.
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Rice contributes over 20% of the calories consumed by humans each year. Korean bibimbap, Nigerian jollof, Indian biryani, Spanish paella, and countless other culinary masterpieces all begin with rice. So how did this humble grain end up in so many cuisines? Carolyn Beans investigates the global expansion of this beloved crop and the unintended consequences of its popularity.
Lesson by Carolyn Beans, directed by Na Na Na Studio.
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A special thanks to Michele Reba who provided information and insights for the development of this video.
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