Uncorking the Past : the Quest for Wine, Beer, and Other Alcoholic Beverages.

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Bibliographic Details
Author / Creator:McGovern, Patrick E.
Imprint:Berkeley : University of California Press, 2009.
Description:1 online resource (357 pages)
Language:English
Series:ACLS Humanities E-Book.
Subject:
Format: E-Resource Book
URL for this record:http://pi.lib.uchicago.edu/1001/cat/bib/11282968
Hidden Bibliographic Details
ISBN:9780520944688
0520944682
0520253795
9780520253797
1282359908
9781282359901
9780520267985
0520267982
Notes:Includes bibliographical references (pages 283-295) and index.
Print version record.
Summary:In a lively tour around the world and through the millennia, Uncorking the Past tells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. 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 how humans created and enjoyed fermented beverages across cultures. Along the way, he explores a provocative hypothesis about the integral role such libations have played in human evolution. We discover, for example.
Other form:Print version: 9780520253797
Description
Summary: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.
Physical Description:1 online resource (357 pages)
Bibliography:Includes bibliographical references (pages 283-295) and index.
ISBN:9780520944688
0520944682
0520253795
9780520253797
1282359908
9781282359901
9780520267985
0520267982