Fermented beverages of pre- and proto-historic China
AUTOR(ES)
McGovern, Patrick E.
FONTE
National Academy of Sciences
RESUMO
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 (hawthorn fruit and/or grape) was being produced as early as the seventh millennium before Christ (B.C.). This prehistoric drink paved the way for unique cereal beverages of the proto-historic second millennium B.C., remarkably preserved as liquids inside sealed bronze vessels of the Shang and Western Zhou Dynasties. These findings provide direct evidence for fermented beverages in ancient Chinese culture, which were of considerable social, religious, and medical significance, and help elucidate their earliest descriptions in the Shang Dynasty oracle inscriptions.
ACESSO AO ARTIGO
http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=539767Documentos Relacionados
- Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract
- Physicochemical and microbiological stability of fermented dairy beverages added with red rice extract
- Sensory evaluation of fermented dairy beverages supplemented with iron and added by Cerrado fruit pulps
- A survey of consumer’ opinion about consumption and health benefits of fermented plant beverages in Thailand
- Maleic acid and succinic acid in fermented alcoholic beverages are the stimulants of gastric acid secretion