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Fermentation in Ancient Mesopotamia, Beer, Bread and More Beer

In this talk, we will explore the foods and, especially, the fermented foods of ancient Mesopotamia.

Published onJun 18, 2020
Fermentation in Ancient Mesopotamia, Beer, Bread and More Beer

In this talk, we will explore the foods and, especially, the fermented foods of ancient Mesopotamia. We will look at ancient recipes, royal inscriptions, administrative records, archaeological remains, artistic works, and more on our culinary tour through the famous “land between the rivers.” Particular attention will be devoted to bread, beer, yogurt, and cheese, the fermented cornerstones of the Mesopotamian diet.

Tate Paulette is an archaeologist and Assistant Professor at NC State’s Department of History. He studies agriculture, food, and fermentation in the ancient world, with a particular focus on Bronze Age Mesopotamia. He co-directs archaeological excavations at the site of Makounta-Voules-Mersinoudia in Cyprus (Makounta-Voules Archaeological Project), and he is currently working on a book about the history/archaeology of beer in Mesopotamia.

This talk is co-sponsored by NC State’s College of Humanities and Social Sciences.


Fermentation in Ancient Mesopotamia, Beer, Bread and More Beer | Fermentology mini-seminars
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