One of the subjects that has always intrigued me is the difference between the nutritional profile and the impact on our health between modern and heritage grains. These papers are some of the ones that we use as part of The Nutrition and Digestibility of Bread Course.
We also have an extensive collection of original bread history here at the School this photo is one from our library. It is an original depictions of ancient grain such as this by Furnius-Van Groeningen from 1585 showed high yielding heritage wheat standing tall.
it is on a papyrus paper, and it is beautiful.
Further reading on my work with heritage grains can be found here.