Chemical Identification and Cultural Implications of a Mixed Fermented Beverage from Late Prehistoric China

dc.contributor.author McGovern, Patrick E. en_US
dc.contributor.author Underhill, Anne P. en_US
dc.contributor.author Fang, Hui en_US
dc.contributor.author Luan, Fengshi en_US
dc.contributor.author Hall, Gretchen R. en_US
dc.contributor.author Yu, Haiguang en_US
dc.contributor.author Wang, Chen-shan en_US
dc.contributor.author Cai, Fengshu en_US
dc.contributor.author Zhao, Zhijun en_US
dc.contributor.author Feinman, Gary M. en_US
dc.date.accessioned 2010-08-04T19:54:06Z
dc.date.available 2010-08-04T19:54:06Z
dc.date.issued 2005 en_US
dc.description.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. en_US
dc.identifier.citation McGovern, P. E., A. P. Underhill, H. Fang, F. Luan, G. R. Hall, H. Yu, C. Wang, F. Cai, Z. Zhao, and G. M. Feinman. 2005. Chemical Identification and Cultural Implications of a Mixed Fermented Beverage from Late Prehistoric China. Asian Perspectives 44 (2): 249-75. en_US
dc.identifier.issn 1535-8283 (E-ISSN) en_US
dc.identifier.issn 0066-8435 (Print) en_US
dc.identifier.uri http://hdl.handle.net/10125/17236
dc.publisher University of Hawai'i Press (Honolulu) en_US
dc.relation.ispartofseries Volume 44 en_US
dc.relation.ispartofseries Number 2 en_US
dc.subject.lcsh Prehistoric peoples--Asia--Periodicals. en_US
dc.subject.lcsh Prehistoric peoples--Oceania--Periodicals. en_US
dc.subject.lcsh Asia--Antiquities--Periodicals. en_US
dc.subject.lcsh Oceania--Antiquities--Periodicals. en_US
dc.subject.lcsh East Asia--Antiquities--Periodicals. en_US
dc.title Chemical Identification and Cultural Implications of a Mixed Fermented Beverage from Late Prehistoric China en_US
dc.type Article en_US
dc.type.dcmi Text en_US
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