We use cookies to ensure that we give you the best experience on our website. By continuing to browse this repository, you give consent for essential cookies to be used. You can read more about our Privacy and Cookie Policy.

Durham Research Online
You are in:

Fermented beverages of pre- and proto-historic China.

McGovern, P. E. and Zhang, J. and Tang, J. and Zhang, Z. and Hall, G. R. and Moreau, R. A. and Nunez, R. and Butrym, E. D. and Richards, M. P. and Wang, C. and Cheng, G. and Zhao, Z. and Wang, C. (2004) 'Fermented beverages of pre- and proto-historic China.', Proceedings of the National Academy of Sciences of the United States of America., 101 (51). pp. 17593-17598.


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.

Item Type:Article
Full text:Full text not available from this repository.
Publisher Web site:
Record Created:14 Jul 2009 17:05
Last Modified:12 Aug 2010 17:00

Social bookmarking: del.icio.usConnoteaBibSonomyCiteULikeFacebookTwitterExport: EndNote, Zotero | BibTex
Look up in GoogleScholar | Find in a UK Library