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Chapter 1. Origin of agriculture 1.1 The economy of hunter-gatherers 1.2 Agriculture, cultivation, domestication and their meanings 1.3 Transition from foraging to farming 1.4 The beginning of evolution under domestication 1.5 Time and place of domestication 1.6 Patterns of domestication 1.7 Botany of crop plants 1.8 Centers of plant domestication 1.9 Conclusions Chapter 2. Increasing diversity under domestication 2.1 Mutations and their effect 2.2 Hybridization 2.3 Barriers to introgression 2.4 Crop diffusion 2.5 Manipulating genetic variation by breeding 2.6 Developing new variation by transgenesis 2.7 Conclusions Chapter 3. The course of reducing and maintaining genetic diversity under domestication 3.1 Selection 3.2 Genetic drift 3.3 Conclusions Chapter 4. Speciation under domestication 4.1 The species concept 4.2 The process of speciation 4.3 Instantaneous formation of RIBs 4.4 Speciation under domestication 4.5 Conclusions Chapter 5. Weeds and their evolution 5.1 Definitions of weeds 5.2 Origin of weeds 5.3 Biological characteristics of weeds 5.4 Weed evolution 5.5 Conclusions Chapter 6. Evolution of selected crop plants 6.1 Faba bean, Vicia faba (Leguminosae-Papilionideae) 6.2 Chickpea, Cicer arietinum (Leguminosae-Papilionideae) 6.3 Barley, Hordeum vulgare (Gramineae-Triticinae) 6.4 Maize, Zea mays (Gramineae-Maydeae) 6.5 Oats, Avena spp. (Gramineae-Aveneae) 6.6 Lettuce, Lactuca sativa (Compositae) 6.7 Carrot, Daucus carota (Umbelliferae) 6.8 Potato, Solanum tuberosum (Solanaceae) 6.9 Almond, Amygdalus communis (Rosaceae) 6.10 Grapes, Vitis vinifera (Vitiaceae) 6.11 Bananas, Musa (Musaceae) 6.12 Vetch, Vicia sativa (Leguminosae-Papilionideae) Chapter 7. Genetic resources for future crop evolution 7.1 Cultivated germplasm 7.2 Identifying, locating and collecting wild genetic resources 7.3 The field work 7.4 Gene banks and their role 7.5 In situ conservation References Index