Brewing beer in wine country? First archaeobotanical indications for beer making in Early and Middle Bronze Age Greece

@article{Valamoti2017BrewingBI,
  title={Brewing beer in wine country? First archaeobotanical indications for beer making in Early and Middle Bronze Age Greece},
  author={Soultana Maria Valamoti},
  journal={Vegetation History and Archaeobotany},
  year={2017},
  volume={27},
  pages={611-625}
}
  • S. Valamoti
  • Published 2017
  • Geography
  • Vegetation History and Archaeobotany
This paper revisits and old question “Beer or wine?” as regards the potential alcoholic drinks consumed by prehistoric societies in southeastern Europe. Archaeobotanical remains of sprouted cereal grains as well as cereal fragments from the Bronze Age sites of Archondiko and Argissa on mainland Greece, presented here for the first time, provide strong indications for the making of something similar to beer in late 3rd millennium bc Greece, opening up a series of new questions about the recipes… Expand
Prehistoric cereal foods of southeastern Europe: An archaeobotanical exploration
Abstract This paper addresses for the first time a large body of archaeobotanical data from prehistoric Southeastern Europe, mostly published for the first time, that correspond to cereal foodExpand
Beer, ritual, and identity: Ethnoarchaeological and archaeological study in Konso, southern Ethiopia
Abstract The drinking of African Indigenous beers is an expression of a variety of identities from age, gender, status, ethnicity, and can serve to either bond or exclude people in a community. BeerExpand
Plant foods, stone tools and food preparation in prehistoric Europe: an integrative approach in the context of ERC funded project PLANTCULT
The transformation of food ingredients into meals corresponds to complex choices resulting from the interplay of environmental and cultural factors: available ingredients, technologies ofExpand
Recognising archaeological food remains: archaeobotanical case studies from Bulgaria
The paper discusses possible evidence for cereal food from seven Bulgarian archaeological sites spanning the Early Neolithic to the Early Iron Age (6th millennium BC – 1st millennium BC). It aims toExpand
Archaeobotanical Studies from Hierakonpolis: Evidence for Food Processing During the Predynastic Period in Egypt
TLDR
Recently obtained archaeobotanical evidence from locality HK11C of Predynastic Hierakonpolis, Upper Egypt, and in particular, information on plant foods and their processing is discussed, indicating processed emmer probably for beer production. Expand
Deciphering ancient ‘recipes’ from charred cereal fragments: An integrated methodological approach using experimental, ethnographic and archaeological evidence
Abstract This paper assesses a series of experimentally generated cereal fragments with the aim to develop criteria for interpreting archaeological remains of ground cereals. Modern grain of einkornExpand
Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record
TLDR
One major further implication of the study is that the cell wall breakdown in the grain’s aleurone layer can be used as a general marker for malting processes with relevance to a wide range of charred archaeological finds of cereal products. Expand
Mediterranean polyculture revisited: Olive, grape and subsistence strategies at Palaikastro, East Crete, between the Late Neolithic and Late Bronze Age
Abstract This paper examines agriculture, farming and dietary resources in east Crete, and re-evaluates the role of grape and olive in its prehistoric economy, these being key in debates on theExpand
Fermented foods in a global age: East meets West.
TLDR
Differences exist with respect to substrates and products and the types of microbes involved in the manufacture of fermented foods and beverages produced globally, and the influence of geography and industrialization on fermented foods manufacture is considered. Expand
Starch taphonomy, equifinality and the importance of context: Some notes on the identification of food processing through starch grain analysis
Abstract The analysis of starch grains from food-related archaeological artefacts and human dental calculus has provided evidence for the consumption of plant resources worldwide. Recently, and basedExpand
...
1
2
...

References

SHOWING 1-10 OF 89 REFERENCES
Never Mind the Bottle. Archaeobotanical Evidence of Beer-brewing in Mediterranean France and the Consumption of Alcoholic Beverages During the 5th Century BC
This article reports on an example of early archaeobotanical evidence for beer-making in Iron Age South-Eastern France. An archaeological sample from a fifth century BC house at the site ofExpand
Finding Beer in the Archaeological Record: A Case Study from Kissonerga-Skalia on Bronze Age Cyprus
Abstract Whilst use of alcoholic beverages is considered an important feature of most societies, identifying alcohol production and consumption in the archaeological record is notoriously difficult.Expand
Ground cereal food preparations from Greece: the prehistory and modern survival of traditional Mediterranean ‘fast foods’
Archaeobotanical remains of ground cereals from prehistoric northern Greece are discussed in this paper within the context of ethnographic and textual evidence for similar food preparationsExpand
Prehistoric wine-making at Dikili Tash (Northern Greece): Integrating residue analysis and archaeobotany
Abstract A new two-step analytical protocol has permitted the reliable structural identification of red wine thanks to the presence of dark grape (tartaric, malic, syringic acids) and fermentationExpand
Sumerian Beer: The Origins of Brewing Technology in Ancient Mesopotamia *
The following paper is concerned with the technology of brewing beer in the Sumerian culture of ancient Mesopotamia, which we know about from cuneiform texts of the 3 rd millennium BC. and fromExpand
The history of beer additives in Europe — A review
The many excavations of medieval sites during recent years have resulted in a strong increase in archaeobotanical records including species which were used as beer additives. Since the firstExpand
Chemical evidence for wine production around 4000 BCE in the Late Chalcolithic Near Eastern highlands
Archaeological excavations in the Areni-1 cave complex in southeastern Armenia revealed installations and artifacts dating to around 4000 cal. BCE that are strongly indicative of wine production.Expand
Prehistoric cereal foods from Greece and Bulgaria: investigation of starch microstructure in experimental and archaeological charred remains
In order to investigate ancient cereal cooking practices, the microstructure of preserved starch in charred ground cereal remains recovered from prehistoric sites in Greece and Bulgaria has beenExpand
Food remains from Bronze Age-Archondiko and Mesimeriani Toumba in northern Greece?
Abstract. Finds of fragmented cereal grain from the sites of Mesimeriani Toumba and Archondiko in Macedonia, northern Greece, dated to 2100-1900 cal. B.C. provide the basis for the experimentalExpand
The Oldest Cuisine in the World: Cooking in Mesopotamia
In this intriguing blend of the commonplace and the ancient, Jean Bottero presents the first extensive look at the delectable secrets of Mesopotamia. Bottero's broad perspective takes us inside theExpand
...
1
2
3
4
5
...