Abstract

Humans around the world have shown a remarkable propensity to ferment available sugar sources into alcoholic beverages. These drinks have contributed significantly to cultural innovation and development, including agricultural and horticultural skills to harness natural resources; technologies to produce the beverages and to make special vessels to serve, drink, and present them ceremonially; and their incorporation into feasting and other activities. Molecular archaeological analyses of a range of pottery forms from the site of Liangchengzhen, China, illustrates how contemporaneous chemical data, in conjunction with intensive archaeological and botanical recovery methods, enables the reconstruction of prehistoric beverages and their cultural significance. During the middle Longshan period (ca. 2400-2200 B.C.), a mixed fermented beverage of rice, fruit (probably hawthorn fruit and/or grape), and possibly honey was presented as grave offerings and consumed by the residents of the regional center.

pdf

Additional Information

ISSN
1535-8283
Print ISSN
0066-8435
Pages
pp. 249-275
Launched on MUSE
2005-11-21
Open Access
No
Back To Top

This website uses cookies to ensure you get the best experience on our website. Without cookies your experience may not be seamless.