Right Angle Club 2017
New topic 2017-01-25 01:18:05 description
The Right Angle Club was recently visited by Patrick E. McGovern, PhD. Scientific Director, Biomolecular Archaeology Project, Adjunct Professor, Anthropology, University of Pennsylvania Museum of Anthropology and Anthropology. Author,"The Quest for Wine, Beer, and Other Alcoholic Beverages; "Rediscovering ancient fermented beverages throughout the world."
Professor McGovern feels that alcohol has been used as an intoxicating beverage for over 2700 years. Because our species began in Africa, that's where you first find evidence of booze. As a matter of fact, the Milky Way is just filled with loose alcohol, with millions of gallons floating around its center, so alcohol has probably been around for eons longer than that. Alcohol is just a step of fermentation away from sugar, so it has probably been bubbling around almost as long as life. The association of yeast fermentation with cell life has fascinated at least one other Penn Professor, who feels that mitochondria are pieces of plants which have somehow got incorporated into animal cells, and probably account for carbohydrate metabolism in animal forms, concentrating an unusually large proportion of cancer transformations in the process. If so, it's a mixture of good and evil, like so much of life.
So if it's so easy to transform carbohydrate into alcohol, it figures that the dominant beverage will be a fermentation of the local dominant carbohydrate. For the most part that's rice in the Orient (beer), fruit in central Asia (wine), and a tribe's favorite beverage tends to endure as long as they stay in the same region. I was tempted to ask about the beer-wine divide along the Rhine River, but decided not to veer too far from archaeology or chemistry. The spread of potato-generated vodka seemed abstraction enough for the lunch-time entertainment of gentlemen who do lunch together, ride the train together, and occasionally venture into off-color jokes and games of chance.
We did sample his own private stock, of a mixture of wine, beer and mead. Quite tasty.