Exciting change is on the way! Please join us at nsf.gov for the latest news on NSF-funded research. While the NSF Science360 page and daily newsletter have now been retired, there’s much happening at nsf.gov. You’ll find current research news on the homepage and much more to explore throughout the site. Best of all, we’ve begun to build a brand-new website that will bring together news, social media, multimedia and more in a way that offers visitors a rich, rewarding, user-friendly experience.

Want to continue to receive email updates on the latest NSF research news and multimedia content? On September 23rd we’ll begin sending those updates via GovDelivery. If you’d prefer not to receive them, please unsubscribe now from Science360 News and your email address will not be moved into the new system.

Thanks so much for being part of the NSF Science360 News Service community. We hope you’ll stay with us during this transition so that we can continue to share the many ways NSF-funded research is advancing knowledge that transforms our future.

For additional information, please contact us at NewsTravels@nsf.gov

Picture of the Day

Prehistoric food globalization spanned 3 millennia

Since the beginning of archaeology, researchers have combed the globe searching for evidence of the first domesticated crops. Painstakingly extracting charred bits of barley, wheat, millet and rice from the remains of ancient hearths and campfires, they’ve published studies contending that a particular region or country was among the first to bring some ancient grain into cultivation. Now, an international team of scientists has consolidated findings from hundreds of these studies to plot a detailed map of how ancient cereal crops spread from isolated pockets of first cultivation to become dietary staples in civilizations across the Old World. This study illustrates the current scientific consensus on the prehistoric food globalization process that transformed diets across Eurasia and Northern Africa between 7,000 and 3,500 years ago.

Visit Website | Image credit: Xinyi Liu/Washington University