Alcohol and its Role in the Evolution of Human Society

By: Ian S Hornsey

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Paperback | 25 April 2012

At a Glance

Paperback
682 Pages

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22.86 x 15.24 x 4.45

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Archaelogists and anthropologists (especially ethnologists) have for many years realised that man's ingestion of alcoholic beverages may well have played a significant part in his transition from hunter-gatherer to agriculturalist. This unique book provides a scientific text on the subject of 'ethanol' that also aims to include material designed to show 'non-scientists' what fermentation is all about. Conversely, scientists may well be surprised to find the extent to which ethanol has played a part in evolution and civilisation of our species.

Industry Reviews

"gives a description of the science and social context of its production from the viewpoint of a former academic microbiologist and professional brewer."

...this book is an excellent and diverse resource for those wishing to learn about historical brewing ingredients, practices and the genomics of the various sugar and yeast components used...

* Chromatographia, 2013 76:105 *

The author modestly describes his book as an attempt to provide a basis for further research into the significance of alcohol in the advancement of mankind, for example in the transition of humans from hunter-gatherers to farmers. Nevertheless, he himself goes a long way towards this goal.

* The Biologist Vol 60 No: 1 *

"with fascinating asides such as the politics of wheat use for beer versus bread, or the ceremonial use of sake."

"the discussions of the state of the art and speculation on the future of this field particularly interesting."

"Hornsey's tour de force covers an immense amount of ground at an impressive depth. Readers unfamiliar with the fundamentals of brewing technology, metabolic pathways and plant biology may find themselves having to make use of the extensive references to get the most out of the text."

"useful addition to libraries that seek supplementation to holdings that cover the "fermentation of grapes or rice."

* Choice, March 2013 Vol. 50 No. 07 *

"...good addition to collections that provide mostly archeological evidence on the formation of society, religion, and agriculture."

* Choice, March 2013 Vol. 50 No. 07 *

"Summing Up: Recommended. Upper-division undergraduates, graduate sttrdents, researchers/faculty, and professionals."

* Choice, March 2013 Vol. 50 No. 07 *

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You Can Find This Book In

Non-Fiction Science Chemistry Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Brewing Technology Technology in General History of Engineering & Technology Science in General Impact of Science & Technology on Society

Sociology & Anthropology Anthropology Cooking, Food & Drink Beverages Alcoholic Beverages

Introductory Matter	p. 1
Crop Domestication	p. 4
Plant Additives	p. 9
The Genomic Age	p. 12
References	p. 14
Ethanologenic Organisms	p. 18
The Yeast (Saccharomyces cerevisiae Meyen ex E.C. Hansen)	p. 19
Taxonomy	p. 19
Cell Structure	p. 23
The Yeast Genome Project	p. 37
Yeast Genetics	p. 43
"Tame" Yeasts	p. 43
Alcohol Dehydrogenases	p. 45
Resurrection of Ancestral ADHs, and What This Can Tell Us	p. 47
Kluyveromyces marxianus (E.C. Hansen) van der Walt (1971)	p. 55
Pachysolen tannophila Boidin & Adzet (1957)	p. 58
Zymomonas Mobilis Kluyver and van Niel 1936	p. 62
General Introduction	p. 62
General Metabolism	p. 64
Carbohydrate Metabolism	p. 65
Genome Sequence	p. 70
Membrane Integrity	p. 70
Genetic Manipulation	p. 73
References	p. 75
Alcoholic Fermentation	p. 89
The History of Some Basic Science	p. 89
Fermentation Biochemistry	p. 111
Glycolysis	p. 113
The Enter-Doudoroff (E-D) Pathway	p. 122
Fermentation Technology in Asia	p. 124
The Mycoflora of Starter Cultures	p. 129
Why Ferment?	p. 134
References	p. 136
Grasses	p. 140
Introduction	p. 140
Barley	p. 142
Barley Genome	p. 148
Wild Ancestry	p. 152
Archaeological Evidence for the Domestication of Barley	p. 155
Molecular Evidence for Barley Domestication	p. 155
Qasr Ibrim	p. 160
Beverages from Barley	p. 162
Wheat	p. 162
Einkorn (T. Monococcum)	p. 167
Emmer and Durum-type Wheats (T. turgidum L.)	p. 171
Bread Wheat (Triticum aestivum L.)	p. 176
wheat and Beer	p. 181
Maize	p. 187
Maize Progenitor	p. 190
Maize Genomics	p. 196
Early Records of Maize Use in Alcoholic Beverages	p. 199
Double-mashing	p. 201
Rice	p. 204
General	p. 204
Domestication	p. 209
Taxonomy	p. 212
Aspects of Rice Genomics	p. 214
Importance of Rice	p. 217
Sake	p. 219
Sake Taxonomy	p. 223
Brewing Sake	p. 225
Organoleptic Considerations	p. 232
Ceremonial Use	p. 234
Zutho	p. 235
Sorghum	p. 236
General Biology	p. 236
Sorghum Beverages	p. 241
Millets	p. 249
Some Millet Botany	p. 249
Broomcorn Millet	p. 253
Oldest Evidence for Millet	p. 254
Foxtail Millet	p. 258
Some Genomics	p. 260
Other Millets	p. 262
Some Millet Beverages	p. 266
An Archaeological Perspective	p. 269
Common Oat	p. 270
Domestication	p. 272
Taxonomy and Genomics	p. 273
History of Usage	p. 277
Beverages	p. 280
Rye	p. 284
Taxonomy	p. 284
Genomics	p. 288
Some History	p. 289
Rye in Beverages and as a Foodsstuff	p. 292
References	p. 300
Other Sources of Sugar	p. 323
Honey	p. 323
Early Records	p. 325
"Melisso-madness"	p. 327
Ancient Near East	p. 330
Ancient Egypt	p. 335
Greeks and Romans	p. 338
Anglo-Saxon Times	p. 341
Honey Taxonomy	p. 342
Honey Composition	p. 343
Antimicrobial Activity of Honey	p. 346
Micro-organisms in Honey	p. 350
Honey Bee	p. 352
Mead	p. 359
The Grapevine	p. 376
The Origins, Taxonomy and Biogeography of the Grapevine	p. 376
The Early Days	p. 381
Dissemination of Viticulture	p. 384
Chemical Evidence for Ancient Wine	p. 387
The Holy Land	p. 391
Ancient Egypt	p. 392
China	p. 396
Differences between Wild and Domesticated Vitis	p. 399
The Grape Berry	p. 402
Microbiology of the Grape Surface	p. 409
The Grape Genome	p. 410
The Apple	p. 415
Introduction	p. 415
Taxonomy	p. 418
Origins of the Apple	p. 420
Apple History through Grafting	p. 423
Some Apple Biochemistry	p. 431
Photosynthate and Apple Fruit Development	p. 439
The Apple Genome	p. 442
Cider or Cyder?	p. 444
Agaves	p. 462
Beverages from Agaves	p. 465
Cassava	p. 472
Alcohol from Cassava	p. 483
Chicha	p. 483
Palms and Palm Wine	p. 500
Oil Palm Wine	p. 503
Raffia Palm Wine	p. 506
Other Palm Wines	p. 508
Shelf-life Studies	p. 509
References	p. 513
Anthrological and Archaeological Aspects	p. 540
The Drunken Monkey	p. 540
Food Preferences	p. 545
... But a Drunken Shrew?	p. 547
Some Early Work on the Anthropology and Ethnology of Alcohol Studies	p. 550
The Ancient Near East	p. 555
Ancient Egypt	p. 559
The Americas	p. 562
The Andes	p. 563
The Tahahumara	p. 574
The Wari at Cerro Baúl	p. 575
The Maya and Their Periphery	p. 580
Cacao Beverages	p. 582
Peruvian Pepper	p. 587
Production of Chicha de Molle	p. 590
The Celts	p. 592
Sub-Saharan Africa	p. 596
An Early Problem	p. 600
Xhosa Beer Drinking	p. 601
The Ethiopian Gamo	p. 604
Sorghum Beer and the Iraqw of Tanzania	p. 606
Banana Beer	p. 607
Feasting, with Special Reference to Africa (à la Dietler)	p. 609
The Symposium	p. 615
References	p. 620
Glossary	p. 635
Subject Index	p. 641
Table of Contents provided by Ingram. All Rights Reserved.

Alcohol and its Role in the Evolution of Human Society

At a Glance

Paperback

Industry Reviews

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