How Ancient Men Got Drunk
Humanity’s thirst for getting drunk probably started in the Palaeolithic period and was crucial in developing language, art and religion, according to a new book.
Dr Patrick McGovern, an alcohol archaeologist, suggests humans started agriculture not to make food but to make fermented drinks from the grain so they could get drunk.
By analysing the residues found on fragments of pottery, Dr McGovern has managed to recreate a number of ancient beers and wines that were all but lost to history.
One of the drinks he recreates is named the Midas Touch which was found in Turkish tomb dating back to 700 BC.
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In his book ‘Ancient Brews: Rediscovered and Recreated‘, Dr McGovern from the University of Pennsylvania suggests Paleolithic people – the era that hominids start making tools – may have also been getting tipsy.
He believes the need for grain to makealcohol-fuelledd human development and domestication.
‘We don’t know for sure and have limited archaeological evidence, but if you had your choice, which would it be?’ said Dr McGovern.
‘Once you have fermented beverages, it causes a change of behaviour, creates a mind-altering experience.
‘I think that could be important in developing language, music, the arts in general and then religion, too’, he said.
Archaeologically, it’s hard to prove as alcohol evaporates leaving nothing for chemical analysis and the oldest container shown to have contained alcohol is from 9,000 years ago, writes Smithsonian Magazine.
Dr McGovern points out that alcohol is central to social interactions around the world – lowering people’s inhibitions and making them feel more spiritual.
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