Fermented beverage and food storage in 13,000 y-old stone mortars at Raqefet Cave, Israel: Investigating Natufian ritual feasting

  title={Fermented beverage and food storage in 13,000 y-old stone mortars at Raqefet Cave, Israel: Investigating Natufian ritual feasting},
  author={Li Liu and Jiajing Wang and Danny Rosenberg and Hao Zhao and Gy{\"o}rgy Lengyel and Dani Nadel},
  journal={Journal of Archaeological Science: Reports},

Early evidence for beer drinking in a 9000-year-old platform mound in southern China

The first evidence for beer drinking in the context of burial ritual in early Holocene southern China is reported, predating written records by 8,000 years and discovering the earliest evidence for using mold saccharification-fermentation starter in beer making.

The origins of specialized pottery and diverse alcohol fermentation techniques in Early Neolithic China

It is demonstrated that three material changes occurring in the Early Neolithic signal innovation of specialized alcoholic making known in north China: the spread of cereal domestication (millet and rice), the emergence of dedicated pottery types, particularly globular jars as liquid storage vessels, and the development of cereal-based alcohol production with at least two fermentation methods: use of cereal malts and the use of moldy grain and herbs as starters.

Fermented food consumption in wild nonhuman primates and its ecological drivers.

It is posited that primates capitalize on the natural fermentation of some fruits as part of a nutritional strategy to maximize periods of fruit exploitation and/or access a wider range of plant species.

Mashes to Mashes, Crust to Crust. Presenting a novel microstructural marker for malting in the archaeological record

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.

Revealing the constituents of Egypt’s oldest beer using infrared and mass spectrometry

This study provides the most detailed chemical profile of an ancient beer using modern spectrometric techniques and providing evidence for the likely starting materials used in beer brewing.

Never Change a Brewing Yeast? Why Not, There Are Plenty to Choose From

A brief overview on how currently used S. cerevisiae brewing yeasts emerged is given and the rationale behind replacing them with novel strains are commented on, including potential sources of yeasts that have not only been used in beer brewing before but also an overlooked source, such as yeast culture collections.

Sex, Prestige, and Booming Death—or Eating Bread: Natufian Low-Level Food Production in Southwest Asia (15,000–11,500 Cal BP)

In a series of recent articles, Rosenberg and Nadel have intensively explored the significance of Natufian devices carved in stone—and especially that of the narrow conicalmortars (NCMs; fig. 1, top)

Prehistoric Fermentation, Delayed-Return Economies, and the Adoption of Pottery Technology

Pottery production, like fermentation, is a highly skilled technology that requires the careful selection and transformation of raw ingredients under controlled conditions. Although the precise



Evidence for food storage and predomestication granaries 11,000 years ago in the Jordan Valley

Recent excavations at Dhra′ near the Dead Sea in Jordan provide strong evidence for sophisticated, purpose-built granaries in a predomestication context, which support recent arguments for the deliberate cultivation of wild cereals at this time.

Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan

Analysis of charred food remains from Shubayqa 1, a Natufian hunter-gatherer site located in northeastern Jordan, provides empirical data to demonstrate that the preparation and consumption of bread-like products predated the emergence of agriculture by at least 4,000 years.

Fermented beverages of pre- and proto-historic China.

Chemical analyses of ancient organics absorbed into pottery jars from the early Neolithic village of Jiahu in Henan province in China have revealed that a mixed fermented beverage of rice, honey, and fruit was being produced as early as the seventh millennium before Christ.

Ground-Stone Tools and Hunter-Gatherer Subsistence in Southwest Asia: Implications for the Transition to Farming

Ground-stone tools and hunter-gatherer subsistence in late Pleistocene southwest Asia are examined in light of ethnographic and experimental data on processing methods essential for consumption of

Paleolithic human exploitation of plant foods during the last glacial maximum in North China

Light is shed on the deep history of the broad spectrum subsistence strategy characteristic of late Pleistocene north China before the origins of agriculture, which helped Paleolithic people understand the properties of certain types of flora and eventually led to the plants' domestication.

Processing of wild cereal grains in the Upper Palaeolithic revealed by starch grain analysis

The earliest direct evidence for human processing of grass seeds, including barley and possibly wheat, in the form of starch grains recovered from a ground stone artefact from the Upper Palaeolithic site of Ohalo II in Israel is reported.

From Stew-Eaters to Maize-Drinkers

In this paper, I consider the close correlation of dramatic changes in culinary traditions with the political development of one of the New World’s earliest expansive state societies. A comparison of