In a lively gastronomical tour around the world and through the
millennia, Uncorking the Past tells the compelling story of humanity's
ingenious, intoxicating search for booze. Following a tantalizing trail
of archaeological, chemical, artistic, and textual clues, Patrick E.
McGovern, the leading authority on ancient alcoholic beverages, brings
us up to date on what we now know about the creation and history of
alcohol, and the role of alcohol in society across cultures. Along the
way, he integrates studies in food and sociology to explore a
provocative hypothesis about the integral role that spirits have played
in human evolution. We discover, for example, that the cereal staples of
the modern world were probably domesticated in agrarian societies for
their potential in fermenting large quantities of alcoholic beverages.
These include the delectable rice wines of China and Japan, the corn
beers of the Americas, and the millet and sorghum drinks of Africa.
Humans also learned how to make mead from honey and wine from exotic
fruits of all kinds: even from the sweet pulp of the cacao (chocolate)
fruit in the New World. The perfect drink, it turns out-whether it be
mind-altering, medicinal, a religious symbol, liquid courage, or
artistic inspiration-has not only been a profound force in history, but
may be fundamental to the human condition itself. This coffee table book
will sate the curiosity of any armchair historian interested in the long
history of food and wine.
