A funerary feast fit for King Midas

Article Abstract:

It has been possible to produce strong evidence for ancient Mediterranean food and customs through a chemical analysis of the organic contents of vessels found at Tumulus MM, 'Midas Mound,' the site at Gordion, Turkey, believed to be the tomb of King Midas. Researchers identified a mixed fermented drink of barley beer, grape wine and honey mead. It was also established that a spicy meal of sheep or goat was eaten by mourners at a feast before the burial. The mixed fermented drink had been a traditional drink in Europe for a long time, indicating that the Phrygian population could have been of European origin.

Turkey, Rites, ceremonies and celebrations, Tombs, Burial

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Neolithic resinated wine

Article Abstract:

Analysis of the contents of a 5400-5000 BC pottery jar from a Neolithic village in Iran's northern Zagros mountains reveals the earliest known chemical evidence of wine. The major contents are the calcium salt of tartaric acid, and a yellowish oleoresin of the Pistacia tree. The discovery has important historical, scientific, and social implications. Use of slow pressuring methods and the heat in the Middle East helped the onset of fermentation before the jar was filled. The resin helped inhibit growth of the bacteria that converts wine to vinegar and prevented any bad odor and taste.

Analysis, Usage, Iran, Antiquities, Wine, Gums and resins, Natural resins, Vegetable gums, Neolithic period

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Chemical evidence for ancient beer

Article Abstract:

New evidence indicates that the Sumerians of the Late Uruk Period in the fourth millennium BC produced and drank beer. A pottery vessel found at Godin Tepe, a Lower Mesopotamian site in the Zagros mountains of what is now Iran, contained a residue of calcium oxalate which typically is left behind by fermented beer. Moreover, the markings on the vessel resemble the Sumerian symbol for beer.

Social aspects, History, Beer, Sumerians

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