Home›Ingredients›WheatIngredientsWheatCitation FormatsGeneral ReferenceGeneral Reference Citation TextFood and Drink Atlas. "Wheat." Accessed August 30, 2026. https://food.interactiveatlas.org/ingredients/wheat.Copy General ReferenceAPA StyleAPA Style Citation TextFood and Drink Atlas. (n.d.). Wheat. Retrieved August 30, 2026, from https://food.interactiveatlas.org/ingredients/wheatCopy APA StyleBibTeXBibTeX Citation Text@misc{foodanddrinkatlas-wheat, author = {Food and Drink Atlas}, title = {Wheat}, year = {2026}, url = {https://food.interactiveatlas.org/ingredients/wheat}, note = {Accessed August 30, 2026} }Copy BibTeXReference and ClassificationVerifiedThe staple grain behind bread, pasta and countless flatbreads across European, Middle Eastern, Indian and North African cuisine, ground into flour for its gluten-forming proteins, which trap gas and give leavened dough its structure. Emmer and einkorn were the earliest cultivated forms; bread wheat (Triticum aestivum) is a later hybrid that now dominates world production.FactsCross-Tradition ConnectionsSourcesComments (0)Reader Challenges (0 open reader challenges)FactsEarliest Documented Use, From (Year)Well-attested9600 BCE to 8500 BCE 1Origin RegionWell-attestedThe Fertile Crescent (the Levant and Mesopotamia) 1Cross-Tradition ConnectionsExpresses TraditionBread Baking, Food Traditions Well-attested Source On Food and Cooking: The Science and Lore of the KitchenHarold McGeetier 1Used ByBritish Cuisine, Cuisines Well-attested ConnectedWheat bread and pastry are foundational to British baking.Source British Cuisine (Wikipedia)tier 2Couscous, Dishes Well-attested Source Knowledge, Know How and Practices Pertaining to the Production and Consumption of Couscous (UNESCO Intangible Cultural Heritage, RL 01602)tier 1Croissant, Dishes Well-attested Source The Oxford Companion to FoodAlan Davidsontier 1French Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Italian Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Middle Eastern Cuisine, Cuisines Well-attested Source Larousse Gastronomiquetier 1Peking Duck, Dishes Well-attested The thin pancakes the duck is wrapped in are made from wheat flour.Source The Oxford Companion to FoodAlan Davidsontier 1Pelmeni, Dishes Well-attested Source The Paradox of Pelmeni (The Moscow Times)Pavel and Olga Syutkintier 1Pizza Margherita, Dishes Well-attested Source The Oxford Companion to FoodAlan Davidsontier 1Ramen, Dishes Well-attested Source The Oxford Companion to FoodAlan Davidsontier 1Russian Cuisine, Cuisines Well-attested Source Exploring the History of Russian Cuisine (Russia Beyond)Maxim Syrnikovtier 2Sources1. The Oxford Companion to Foodtier 1Alan Davidson, Oxford University Press, 2014On Food and Cooking: The Science and Lore of the Kitchentier 1Harold McGee, Scribner, 2004Expresses Tradition: Bread BakingLarousse Gastronomiquetier 1Hamlyn, 2009Used By: Italian Cuisine, entry: WheatLarousse Gastronomiquetier 1Hamlyn, 2009Used By: French Cuisine, entry: WheatLarousse Gastronomiquetier 1Hamlyn, 2009Used By: Middle Eastern Cuisine, entry: WheatKnowledge, Know How and Practices Pertaining to the Production and Consumption of Couscous (UNESCO Intangible Cultural Heritage, RL 01602)tier 1UNESCO Intangible Cultural Heritage, 2020Used By: CouscousView the SourceExploring the History of Russian Cuisine (Russia Beyond)tier 2Maxim Syrnikov, Russia Beyond, 2013Used By: Russian CuisineView the SourceThe Paradox of Pelmeni (The Moscow Times)tier 1Pavel and Olga Syutkin, The Moscow Times, 2022Used By: PelmeniView the SourceBritish Cuisine (Wikipedia)tier 2WikipediaUsed By: British CuisineView the SourceComments (0)No comments yet. Be the first to share a thought.Sign in to join the discussion.Reader Challenges (0 open reader challenges)No disputes yet. Spotted an error or a better source? Open the first one.Sign in to dispute this or suggest a correction.View At A Past YearThe atlas records no dated fact of its own for this entry, so there is no other year to choose.Show This Year