Paleoethnobotany and ancient alcohol production: a mini-review
ME Biwer, AM VanDerwarker - Ethnobiology Letters, 2015 - JSTOR
Ethnobiology Letters, 2015•JSTOR
The production and consumption of alcoholic beverages in the past is an important
consideration when addressing issues involving ancient food. However, successfully
demonstrating that alcoholic beverages were produced in prehistoric contexts is
problematic. As a result, archaeobotanists have developed a multi-scalar approach,
incorporating multiple lines of evidence, to argue for the production of fermented beverages
in the past.
consideration when addressing issues involving ancient food. However, successfully
demonstrating that alcoholic beverages were produced in prehistoric contexts is
problematic. As a result, archaeobotanists have developed a multi-scalar approach,
incorporating multiple lines of evidence, to argue for the production of fermented beverages
in the past.
The production and consumption of alcoholic beverages in the past is an important consideration when addressing issues involving ancient food. However, successfully demonstrating that alcoholic beverages were produced in prehistoric contexts is problematic. As a result, archaeobotanists have developed a multi-scalar approach, incorporating multiple lines of evidence, to argue for the production of fermented beverages in the past.
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