ANTH 160A1 Lecture Notes - Lecture 9: Gruel, Ninkasi, Stamp Seal
26 Oct 2015
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Document Summary
Alcohol in prehistory: under the in uence production and consumption of alcohol part of human condition for millennia role of alcohol in ancient societies has been the subject of signi cant anthropological research. Fermentation: in food processing is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or combination thereof, under anaerobic conditions. Early new foods: beer, wine, mead, leavened bread, cheeses, areas of sumeria (fertile crescent: turkey, iran, iraq) Legal limit 0. 08% the fruit) were humans and ingestion is consistent w/ an ancient and adaptive expression (dudley 2002) Common grains used today: malted barley, wheat, corn, rice, rye. 3 alcohol produced (along w/ fermentation by- products which introduce avor nuances!) What was the rst fermented beverage: mead: it ferments naturally from wild yeast strains, wine: sugar content means it ferments on the vine. Earliest evidence of controlled fermentation: at jiahu in the henan province in china, mcgovern has identi ed an.
