Champa rice
Champa rice is a quick-maturing, drought resistant rice that can allow two harvests,[1] of sixty days each in one growing season. Champa rice originated from the aus subpopulation, which shares similarities with japonica and indica rice varieties of Eastern India, Myanmar, and Bangladesh.[2] Originally introduced into Champa from Vietnam, it was later sent to China as a tribute gift from the Champa state during the reign of Emperor Zhenzong of Song (r. 997–1022).[3][4] Consequently, Song officials gave Champa rice to peasants across China in order to boost yields, and its distribution was crucial in feeding the population of over 100 million in China.[5]
Commonly cultivated in India, Champa rice is consumed as main course in Southern parts of India.
See also
Notes
This article incorporates public domain material from the Library of Congress Country Studies website http://lcweb2.loc.gov/frd/cs/.
References
- ↑ Haywood, John; Jotischky, Andrew; McGlynn, Sean (1998). Historical Atlas of the Medieval World, AD 600-1492. Barnes & Noble. p. 3.21. ISBN 978-0-7607-1976-3.
- ↑ Barker, Randolph (2012). "The Origin and Spread of Early-Ripening Champa Rice: It's Impact on Song Dynasty China". RICE. 4: 184–186 – via SpringerLink.
- ↑ Lynda Noreen Shaffer, A Concrete Panoply of Intercultural Exchange: Asia in World History (1997) in Asia in Western and World History, edited by Ainslie T. Embree and Carol Gluck (Armonk, N.Y.: M.E. Sharpe), p. 839-840.
- ↑ Richard W. Bulliet; Pamela Kyle Crossley; Daniel R. Headrick; Steven Hirsch, Lyman Johnson (1 February 2008). The Earth and Its Peoples: A Global History, Brief Edition, Volume I: To 1550: A Global History. Cengage Learning. pp. 279–. ISBN 0-618-99238-3.
- ↑ Beck, Roger B.; Black, Linda; Krieger, Larry S.; Naylor, Phillip C.; Shabaka, Dahia Ibo (2012). World History: Patterns of Interaction. Houghton Mifflin Harcourt. p. 325. ISBN 978-0-547-49112-7.