Chemical Identification and Cultural Implications of a Mixed Fermented Beverage from Late Prehistoric China
Chemical Identification and Cultural Implications of a Mixed Fermented Beverage from Late Prehistoric China
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DOI：
10.1353/asi.2005.0026
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发表时间：
2005-09
期刊：
影响因子：
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通讯作者：
P. McGovern;A. Underhill;Huiting Fang;Fengshi Luan;Gretchen R. Hall;Haiguang Yu;Chen-shan Wang;Fengshu Cai;Zhijun Zhao;G. Feinman
中科院分区：
文献类型：
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作者：
P. McGovern;A. Underhill;Huiting Fang;Fengshi Luan;Gretchen R. Hall;Haiguang Yu;Chen-shan Wang;Fengshu Cai;Zhijun Zhao;G. Feinman
世界各地的人类都表现出将可用的糖源发酵成酒精饮料的显著倾向。这些饮料为文化创新和发展做出了重大贡献，包括利用自然资源的农业和园艺技能;生产饮料和制作特殊容器的技术，用于服务，饮用和仪式;以及将其纳入宴会和其他活动。分子考古学分析的一系列陶器的形式从梁城镇，中国的网站，说明了如何同时代的化学数据，结合密集的考古和植物恢复方法，使史前饮料及其文化意义的重建。在龙山中期（约。公元前2400-2200年），一种由大米、水果（可能是山楂和/或葡萄）和可能的蜂蜜混合的发酵饮料被作为坟墓祭品呈现，并被区域中心的居民消费。
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.