mcgovern

December 9, 2013

Uncorking the past: The quest for wine, beer, and extreme fermented beverages. Presented by Pat McGovern, Ph.D., Penn Museum. Fermented beverages have probably been with the human race from its beginning in Africa. Patrick McGovern will describe how enterprising our ancestors were in concocting a host of beverages from a vast array of natural products (honey, grape, barley, rice, sorghum, chocolate, etc.) as humans spread around the planet, which had profound effects on our cultural and biological development. Some of these beverages, including the earliest alcoholic beverage from China (Chateau Jiahu), the mixed drink served at the “King Midas funerary feast (Midas Touch), and the chocolate beverage (Theobroma), have been re-created by Dogfish Head Brewery, shedding light on how our ancestors made them and providing a taste sensation and a means for us to travel back in time. ** Dr. Patrick E. McGovern directs the Biomolecular Archaeology Project at the University of Pennsylvania Museum in Philadelphia, where he is also an Adjunct Professor of Anthropology and Consulting Scholar in the Near East Section. Over the past two decades, he has pioneered the exciting interdisciplinary field of Biomolecular Archaeology which is yielding whole new chapters concerning our human ancestry, medical practice, and ancient cuisines and beverages. Popularly, Dr. Pat is known as the “Indiana Jones of Ancient Ales, Wines, and Extreme Beverages.” He is the author of Ancient Wine: The Search for the Origins of Viniculture (2003), and most recently, Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages (2009). http://www.penn.museum/sites/biomoleculararchaeology/

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