Patrick E. McGovern

Interweaving archaeology and science, Patrick E. McGovern tells the enthralling story of the world's oldest alcoholic beverages and the cultures that created them. Humans invented heady concoctions, experimenting with fruits, honey, cereals, tree resins, botanicals, and more. These "liquid time capsules" carried social, medicinal, and religious significance with far-reaching consequences for our species. McGovern describes nine extreme fermented beverages of our ancestors, including the Midas Touch from Turkey and the 9000-year-old Chateau Jiahu from Neolithic China, the earliest chemically identified alcoholic drink yet discovered. For the adventuresome, homebrew interpretations of the ancient drinks are provided, with matching meal recipes.

Rediscovered and Re-Created

Ancient Brews

A comprehensive account of the earliest stages of vinicultural history and prehistory draws on recent archeological studies and scientific research to discuss such topics as hominid grape wine consumption, the early uses of wine preservation, and the incorporation of wine into various ancient cultures as spiritual tools, medicine, and beverages. (History)

The Search for the Origins of Viniculture

Ancient Wine

Frances W. James

Anne G. Bonn

The University Museum excavated at Beth Shan from 1921-1934, when stratigraphical methods were first being developed. For this study the two Late Bronze levels (VII and VIII) have been reevaluated by the careful analysis of field records, photographs, and drawings along with the restudy of all artifacts housed in The University Museum and a selection of objects in the Rockefeller Museum in Jerusalem. The structures of these levels have parallels in New Kingdom Egypt and Late Bronze/Early Iron Age sites of southern Levant and the Sinai. Included are contributions by 13 specialists on specific classes of objects and technologies. University Museum Monograph, 85

A Study of Levels VII and VIII

The Late Bronze Egyptian Garrison at Beth Shan

In a lively gastronomical tour around the world and through the millennia, Uncorking the Past tells the compelling story of humanity's ingenious, intoxicating search for booze. Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about the creation and history of alcohol, and the role of alcohol in society across cultures. Along the way, he integrates studies in food and sociology to explore a provocative hypothesis about the integral role that spirits have played in human evolution. We discover, for example, that the cereal staples of the modern world were probably domesticated in agrarian societies for their potential in fermenting large quantities of alcoholic beverages. These include the delectable rice wines of China and Japan, the corn beers of the Americas, and the millet and sorghum drinks of Africa. Humans also learned how to make mead from honey and wine from exotic fruits of all kinds: even from the sweet pulp of the cacao (chocolate) fruit in the New World. The perfect drink, it turns out-whether it be mind-altering, medicinal, a religious symbol, liquid courage, or artistic inspiration-has not only been a profound force in history, but may be fundamental to the human condition itself. This coffee table book will sate the curiosity of any armchair historian interested in the long history of food and wine.

The Quest for Wine, Beer, and Other Alcoholic Beverages

Uncorking the Past

Stuart J. Fleming

Solomon H. Katz

This volume presents contemporary evidence scientific, archaeological, botanical, textual, and historical for major revisions in our understanding of winemaking in antiquity. Among the subjects covered are the domestication of the Vinifera grape, the wine trade, the iconography of ancient wine, and the analytical and archaeological challenges posed by ancient wines. The essayists argue that wine existed as long ago as 3500 BC, almost half a millennium earlier than experts believed. Discover named these findings among the most important in 1991. Featuring the work of 23 internationally known scholars and writers, the book offers the first wide ranging treatment of wine in the early history of western Asia and the Mediterranean. Comprehensive and accessible while providing full documentation, it is sure to serve as a catalyst for future research.

Food and Nutrition in History and Antropology

The Origins and Ancient History of Wine

William R. Biers

The papers in this volume clearly demonstrate the importance of investigating organic residues to elucidate crucial aspects of ancient life such as agriculture, trade, ritual practice. Much of the information presented here could only have been derived using scientific techniques of analysis. MASCA Vol. 7

Patrick E. McGovern

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