Our friends at the Culinary Historians of Southern California have alerted us to another program this month: Drinking Beer in a Blissful Mood: Alcohol Recipes and Feasting in the Ancient World
When: Saturday, March 19, 2005, at 10:30am
Where: The Central Library Auditorium
Cost: Free of charge
The speaker will be Justin Jennings, Ph.D., a Lecturer in the Department of Anthropology, University of California, Santa Barbara.
Feasting was an important arena of political action throughout much of the ancient world. Since then–as now–alcoholic beverages were liberally consumed at many of these events; a sponsor often faced the daunting problem of assembling prodigious amounts of alcohol in the days preceding a feast.
Dr. Jennings will discuss traditional methods for making several kinds of beer (corn, barley, emmer wheat, and rice), pulque (agave), and wine (grape). By exploring these various alcoholic beverages we will see how each drink’s manufacture, such as shelf life, plant maturation, and labor demands offered challenges to those who attempted mass production. We’ll also learn how ancient production struggles leading up to feasts give us a fuller understanding of the political economies of past societies.