Estes dois trabalhos descrevem a análise em ceramicas pré-historicas chinesas e americanas (Honduras atualmente), indicando a fabricação de bebidas por povos existentes nestes locais.
O primeiro trabalho descreve o estudo de potes chineses que indicam que os povos existentes nessa região fabricavam uma bebbida fermentada de arroz, mel e frutas . No segundo trabalho os pesquisadores descrevem a análise de potes do periodo mesoamericano que indicam a existencia de bebidas fermentadas feitas com cacau.
Veja a reportagem aqui.
A cervejaria Dogfish Head, partindo desse dados, e da ajuda de alguns pesquisadores, fez a cerveja Chateau Jiahu e a Theobrama .
Fermented beverages of pre- and proto-historic China
Patrick E. McGovern*,†, Juzhong Zhang‡, Jigen Tang§, Zhiqing Zhang¶, Gretchen R. Hall*, Robert A. Moreau∥, Alberto Nuñez∥, Eric D. Butrym**, Michael P. Richards††, Chen-shan Wang*, Guangsheng Cheng‡‡, Zhijun Zhao§, and Changsui Wang‡
Communicated by Ofer Bar-Yosef, Harvard University, Cambridge, MA, November 16, 2004 (received for review September 30, 2003)
Abstract
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.
Chemical and archaeological evidence for the earliest cacao beverages
John S. Henderson*,†, Rosemary A. Joyce‡, Gretchen R. Hall§, W. Jeffrey Hurst¶, and Patrick E. McGovern§
Edited by Joyce Marcus, University of Michigan, Ann Arbor, MI, and approved October 8, 2007 (received for review September 17, 2007)
Abstract
Chemical analyses of residues extracted from pottery vessels from Puerto Escondido in what is now Honduras show that cacao beverages were being made there before 1000 B.C., extending the confirmed use of cacao back at least 500 years. The famous chocolate beverage served on special occasions in later times in Mesoamerica, especially by elites, was made from cacao seeds. The earliest cacao beverages consumed at Puerto Escondido were likely produced by fermenting the sweet pulp surrounding the seeds
