From Tenochtitlan to Teotihuacán: Modern Mexico City’s Pre-Columbian Past

Archaeology, Regional History, Travel

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The day after I saw the excavated ruins of the Aztec city of Tenochtitlan (Templo Mayor) in Centro Historico which the Conquistadors under Hernán Cortés had razed in 1521 to build what became the Spaniards’ capital of New Spain, Mexico City, I took an excursion to Teotihuacán to see a preserved and restored native city which long predates the Aztec capital.

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It was a longish drive from central Mexico City as Teotihuacán is situated about 40km to the north-east. A few hundred metres before we got to the Pyramids (or ‘Piramides’ as it was written on highway signposts), the well-paved highway road morphed into an uneven, roughly cobble-stoned path in keeping with the ancient site of Pre-Columbian civilisation. Teotihuacán was as touristy as I imagined it would be (ie, totally!) but such a spectacular vista into a pre-modern past that was well worth the effort of traipsing several kilometres all over the vast site. It was even worth the effort of having to put up with an extremely annoying battalion of souvenir sellers at every turn. They tested our patience though especially with one particularly annoying habit of theirs…as we walked from one temple to another, every single time we got within cooee of a new group of hawkers camped strategically on the edge of a monument, one or more of them would commence to blow for all their worth on little jaguar whistles emitting a noise approximating the growl of a member of the big cat family! By the 12th time this happened I was experiencing the sort of visceral tremor one gets when someone very deliberately and slowly drags a fingernail down a blackboard! My instinct was to get past and away from them ASAP…unfortunately this wasn’t possible as in the echo chamber of that wide valley the sounds made by the jaguar imitators reverberated all over the site.

href=”http://www.7dayadventurer.com/wp-content/uploads/2018/01/image-23.jpg”> The ubiquitous in-your-face hawkers all over the site! [/

href=”http://www.7dayadventurer.com/wp-content/uploads/2018/01/F19F0B48-9E07-4761-A252-268F3F2E4B37.jpeg”> Templo El Luna[/
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Teotihuacán was so well-preserved (or restored) that the layout of the city at its height could be easily reimagined. Dominating the complex of buildings were two great temples, the Pyramids of the Moon and the Sun, bisecting them is a central roadway known as the Avenue of the Dead. Nearby is a third, smaller and less impressive pyramid, the Temple of Quetzacoatl. Passing this temple our learned guide couldn’t resist the temptation to demonstrate what I later discovered through its repetition was a standard tourist guide manoeuvre at Mexican archaeological sites: clapping loudly adjacent to the pyramid to trigger an echoing effect.

Climbing to the very top of the steep Moon and Sun pyramids was no walk in the park (although the vertical rail was a big aid). The narrowness and condition of the ancient steps made them tricky to climb up but the taller El Sol could be broken down into several stages rather than the one long, sharp climb of El Luna. Once at the top though we were rewarded with a 360° panorama of the surrounding valley from fantastic vantage points. While we gazed into the distance our guide explained the mathematical dimension of the temple complex: Teotihuacan was laid out according to geometric and symbolic principles. The two pyramids were intentionally positioned by the indigenous inhabitants in such a way to be aligned astronomically with each other.

ref=”http://www.7dayadventurer.com/wp-content/uploads/2018/01/D16BD9D4-2CEB-4050-AAF2-463A948B4600.jpeg”> Temple ornamental detail[/ca
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Back at ground level we visited a more recent archaeological discovery on the city’s outskirts. This much smaller temple had suffered more wholesale damage than “Sol and Luna” and was in the slow and painstaking process of being extensively restored to something resembling its former state and symmetry.

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The heat of the midday sun (quite a shock to our system after the distinctly cool weather of Mexico City) was sapping our energies so we trudged laboriously back to the car park, stopping first at the gift shop where we didn’t loiter once we got a sighter of its heftily over-priced items. Outdoors, sampling the range of choices and much more favourably prices of the souvenir stalls, I picked up a little memento of Teotihuacán, a five centimetre-high black graphite ‘replica’ pyramid with Aztec hieroglyphics…I use the term replica incredibly loosely as the model bore no resemblance to any of the ancient, stepped pyramids we had just visited, save for it having a square base and four triangular sloping sides in a very stylised sort of way.

PostScript: The bus trip back to Mexico City was largely uneventful, a chance to rest our fully extended hamstrings after the strenuous Piramides climbs. Two-thirds of the way back we passed a hill that framed a pleasant picture, dotted as it was with a kaleidoscope of different coloured houses. An amusing ‘encounter’ on the return journey momentarily left me spooked!: as the traffic banked up on the road into Centro I looked across at a vehicle in the adjoining lane and noticed what I initially believed was a corpse with a limp leg dangling off the end of a flat-back truck (see the apposite photo)…in reality it was merely a still very much alive but tuckered-out worker taking the opportunity for an early afternoon siesta on a level if not especially comfortable surface!¤

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as the Spanish conquerors of Peru under Pizarro did in the city of Cuzco a decade or so after Cortés
the original inhabitants of Teotihuacan prior to the Aztecs (Nahautl-speaking people but of uncertain ethnicity) disappeared suddenly from the region ca 600-700 AD
¤ and quite dangerous too given the traffic in motion all around…where I ask were the highway police to pull the offending truck over and charge the thoughtless miscreant with leg protrusion! Another reminder, as if it was ever needed, that we were experiencing Third World realities

King Canute Battling the Relentless Tide*: The Dilemma of Rampant Beach Erosion – Gold Coast and Adelaide

Archaeology, Built Environment, Environmental, Local history

All around this water-encircled continent, wherever there are pebbly or sandy shores, rocks and boulders by the sea, beach erosion is a fact of environmental life. Australian coastal geologists and environmentalists have singled out three areas for particular concern in the light of climate change and rising seas – the Gold Coast of Southern Queensland, Adelaide’s western seaside suburbs (in particular the stretch of coastline from Outer Harbour down to Marino), and Sydney’s Northern Beaches centred on the narrow sandy strip from Collaroy to Narrabeen.

Beach erosion from storm action is the expected end-product of a process when we get waves of higher height (measured from trough to crest) and of shorter periods (ie, the time interval in seconds between succeeding waves passing a specific point) repeatedly crashing onto shore. Storms of greater energy and intensity result in more sand being moved offshore and a storm bar builds up on the nearshore zone. For significant amounts of sand to return to the visible beach, ie, less erosion occurring (the process of accretion), Ocean and sea conditions need to be calmer. Unfortunately for the environment, and for coastal-clinging human habitation, all the trends are in the opposition direction! Concerned coastal watchers are increasingly preoccupied with the sense of a stark future, apprehensively eyeing the very real prospect of untrammelled beach attrition [‘Beach erosion: Coastal processes on the Gold Coast’, (Gold Coast City Council – Discovering Our Past), www.goldcoast.qld.gov.au]

ref=”http://www.7dayadventurer.com/wp-content/uploads/2017/11/image-18.jpg”> GC damage inflict by Cyclone Dinah 1967[/ca
Gold Coast: Human encroachment on a coastal cyclone zone
The Gold Coast at latitude 28° S is in a tropical cyclone prone zone, its history of cyclone events goes back to the 1920s, including crunch years such as 1967 when eleven cyclones hit the Coast in rapid succession. Like Sydney’s Northern Beaches (see separate blog post) the Gold Coast/Surfers Paradise area is especially susceptible to property damage due to the same development pattern of building too close to the beach (multi-millionaires’ coastal mansion syndrome?). A 2009 study by the Queensland Department of Climate Change (DCC) estimated that there are 2,300 residential buildings located within 50 metres of sandy coast and 4,750 within 110 metres” [Tony Moore, ‘Gold Coast beach erosion plan: Is the plan on the right track?’ Brisbane Times, 05-Jul-2015, www.brisbanetimes.com.au].

=”http://www.7dayadventurer.com/wp-content/uploads/2017/11/image-17.jpg”> Gold Coast erosion: Sand cliffs of epic proportions![/capti
Queensland’s volatile summer storm seasons will undoubtedly continue to be exacerbated by climate change and rising sea levels. In recent years an intensification of the cyclonic onslaught on the South Queensland coast has seen the buildup of towering sand ridges on beaches like Narrowneck and Broadbeach, as a result of massive quantities of sand being gouged from the beach.

Gold Coast strategies to counter erosion
In direct response to the devastating 1967 cyclones the City of Gold Coast commissioned the Dutch Delft Report and established a Shoreline Management Plan to follow up its recommendations. New seawalls were constructed to bolster the beaches and an artificial reef created at Narrowneck Beach (the Delft Report called for Gold Coast beaches to be widened to withstand severe weather conditions and restorative work was intended to re-profile the vulnerable beaches). The Shoreline Management Plan strategy incorporates a scheme to shift sand from south of the Tweed River (from NSW) through a system of bypass pumping to replenish the beaches on the Gold Coast [‘Gold Coast Shoreline Management Plan’, Wikipedia, http://en.m.wikipedia.org. Transporting sand has proved a costly exercise for the Gold Coast Council ($20,000 a day during severe storm activity periods to shift 20,000 cubic matures of replacement sand) [‘Battling erosion on the Gold Coast’, (Splash ABC Queensland), www.splash.abc.net.au]

Adelaide hot spots
Adelaide’s north-western beaches’ susceptibility to the climatic forces of erosion mirrors that of the Gold Coast…and similarly it has been plagued by the same degree of imprudent decision-making by planners and developers resulting in property lines being positioned too close to the shoreline. A conspicuous case in point being Tennyson Beach 14km from Adelaide CBD. Tennyson locals recall that a stretch of its celebrated coastal dunes was washed away by massive storms in the 1960s…after it was restored to its previous height, amazingly houses were built on the same vulnerable dunes! Erosion at nearby West Beach has become so problematic that the West Beach Surf Life Saving Club has given consideration to moving the location of its clubhouse [‘Adelaide beachfront housing “facing erosion risks” like those at Collaroy, Sydney’, ABC Radio Adelaide, ABC News, 08-Jun-2016, www.abc.news.net.au

Coastal inundation
As elsewhere the fear for Adelaide coastal watchers is the inexorable rise of sea levels – scientists have predicted that its low-lying coastal land will be inundated with the bulk of the city’s beaches under water by 2050! Geologists and coastal experts such as Dr Ian Dyson have predicted that the great majority of Adelaide’s sandy beaches are at risk of being reduced to the same denuded state as Hallett Cove – once a glistening sandy beach, now a rocky foreshore bereft of sand¤. Dyson forecasts that the only beaches likely to survive, albeit as “pockets of beaches” on the metropolitan coast beyond 2026 will be at Glenelg, Henley Beach and Semaphore [Thomas Conlin, ‘Expert says key Adelaide beaches could disappear within a decade because of rising sea levels and erosion’, Sunday Mail (SA), 24-Jun-2016, www.adelaidenow.com.au

Notwithstanding the pessimism of scientific experts, the state government’s Coastal Protection Board maintains its sand-replenishment programs are effective in meeting the challenges which are undeniably formidable. Dr Dyson however has been critical of the authorities’ over-reliance on rock wall defences, contending that “retaining beaches (were) a losing battle without angled breakwaters or groynes at the southern end of erosion hot spots to slow sand movement [Conlin, ibid.]

Endnote: A dynamic problem – the natural drag of sand by the elements
An important factor contributing to beach erosion is the natural tendency of the ocean to drag coastal sand in a northward movement. This affects both Adelaide and the Gold Coast. On the GC’s southern beaches where sand is plentiful, the drift north to replenish the northern GC beaches is impeded by the presence of rock walls and groynes which interrupts the free flow of sand northwards [Tanya Westthorpe, ‘Sand erosion threat to prime Gold Coast tourist beaches’, Gold Coast Bulletin, 02-Aug-2012]. the top of the Gulf St Vincent. Sand replenishment and maintenance thus is a major challenge for the more southern lying beaches like Kingston Park and Seacliff which are in continually peril of being sand ‘starved’. Aside from the logistics of managing this, sourcing sand from quarries is proving an increasingly expensive exercise for the authorities [‘Sand carting plea to save Adelaide’s vulnerable beaches, including Seacliff and Kingston Park’, (E Boisvent), 12-Oct-2016, www.news.com.au]

See related post King Canute Battling the Relentless Tide*: The Dilemma of Rampant Beach Erosion – Collaroy and South Narrabeen (Nov. 2017)

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* The title is of course a symbolic nod to King Canute (Cnut the Great) 11th century Anglo-Saxon ruler of the North Sea Empire, and the apocryphal anecdote of his futile but persistent efforts to turn back the tide on the seashore
❖ prompting sections of the media to jocularly re-label Broadbeach as “Steep Beach”
¤ Dyson blames ill-considered development and the construction of a beach marina for the degradation of Hallett Cove

Foundations of Basic Brewing: Beer’s Formative Role in the Making of Western Civilisation

Archaeology, Pre-history, Social History

“The Germanic peoples can endure heat and cold, but they can’t do without beer”.
~ Tacitus

If you delve into the story of beer’s prehistoric origins, you are instantly struck that its trajectory parallels that of another contemporary alcoholic beverage, wine. Just as with wine, drinking beer❈ was perceived from the earliest times not only to have an euphoric effect on consumers, but to contain tangible nutritional and medicinal properties.

Another aspect common to both beer and wine concerns the question of which region made the earliest beverages. The question is a fluid one as regular bouts of fresh archaeological findings and research continue to throw up new claimants for the title.

Clay tablet: Sumerians drinking beer through bent, elongated straws
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The consensus among historians is that the production of beer probably started in Western Asia, more exactly in the ancient lands of Mesopotamia. Dating its beginnings is hard to say with precision, the best evidence lies in discoveries of ancient drinking vessels and utensils. The earliest such artifacts are possibly some 7,000-year-old pottery jars with traces of beer substances that were found in Iran (Persia), and a 6,000-year-old Sumerian tablet of people drinking a beer-like beverage through reed straws[1]. Another finding, a tablet recording a poem written in the 19th century BCE in honour of the Sumerian goddess of beer, Ninkasi, also represents the first known recipe for the craft of brewing beer[2].
Bread or beer – what came first?
In the beginning there was the domestication of cereal grains, the transition from hunter-gatherers to agriculturalists … well not quite the beginning, this occurred (very roughly) 10,000-year-ago in the Neolithic period. The precedence of cereal grains is incontrovertible. What the next step was is not so black-and-white. The conventional wisdom has been that the cultivation of cereals was undertaken for the production of food. The grain would permit crops such as emmer wheat, einkorn wheat and barley to be grown … this led to the baking of bread and other food items.(photo: AP)
Beer came about, according to this view, by association with bread, possibly by accident. A likely explanation for this might entail a situation where a farmer or a baker samples water in which bread had been sitting for some period of time. The water having undergone spontaneous fermentation, the natural spoilage of the germinated grain created a beer substance. The sampler liked the taste and it caught on, and thus a beer culture was born[3].
Beer the conduit for permanent human settlement?
But did humankind get serious about crop cultivation solely to produce flour for bread-making, this theory is still the orthodox view but a body of research over recent decades suggests that the earth’s grains were possibly domesticated for beer before they were for bread. This counter-view has its genesis in the early 1950s with two scholars, Robert J Braidwood and Jonathan D Sauer. It was anthropologist Braidwood who posed the question “Did man once live by bread alone?” As a result of research on a site in Jarmo (present-day Iraq) Braidwood hypothesised the earliest farming of wheat and barley was more to do with the taste that had been acquired for beer. Botanist Sauer proposed that “thrist rather than hunger may have been the stimulus behind the origin of small grain agriculture”. Beer being a “palatable and nutritious beverage” (was a) “greater stimulant” for the cereal producers[4]. The desire for the beverage according to this view was the lever that prompted humans to begin forming permanent settlements[5].Building on this argument, Katz and Voight in the 1980s argued that beer had a dual appeal in antiquity: people enjoyed “the altered state of awareness” that sufficient intake of beer engendered, and at the same time they benefitted from beer’s nutritional superiority to every other food in their diet aside from animal proteins[6]Recent anthropological studies conducted in Mexico support the contention that beer took primacy over bread. Teosinte, the ancestral grass of modern maize common to Meso-America, was much more suited to beer making than for making corn flour for bread or tortillas. Mexican farmers only managed to domesticate the grass into the diet staple maize much later[7].
First draughts: Sumer, Mesopotamia and the Levant
Although the Greeks traced the genesis of beer to Ancient Egypt, the general consensus of scholars would attribute its origins, based on clear archaeological evidence, to Mesopotamia, and more specifically, mainly to sites in modern-day Iraq. Recent research from Simon Fraser University (Canada) suggests the importance of the brewing of beer to Natufian culture (the Levant) in the Late Epi-Paleolithic period (around 10,000-9,500 BCE[8]. The Godin Tepe (“Grand Mound”) site (Tepe Gawra settlement) in Northern Iraq is one of the oldest in the world to yield evidence of beer production and consumption. More recently, there was a discovery of even earlier wine activity in another Natufian settlement near Haifa, Israel [‘Traces of 13,000-Year-Old Beer Found in Israel’, (Brigit Katz), Smithsonian Magazine, 13-Sep-2018, www.smithsonianmag.com].
Chinese rice-beer brewmasters
As is the case with the origin of wine, the Orient has thrown up a worthy contender for the mantle of the first known instance of the brewing of beer. Recently a team in Jiahu (Yellow River Valley), Northern China, found pottery residues of a 5,400 to 4,900 year-old⊛ beer made from rice, barley and other grains[9]. Just as the Chinese used rice in their beer, other early brewers experimented with different materials aside from wheat and barley – rye in Thracian beer (as did the Russians later to make kvass), date palms and pomegranates in Babylon. Excavations at a 2,500-year-old Celtic site in Eberdingen-Hochdorf (Germany) unearthed the remnants of beer mixtures which had added the ingredients henbane, mugwort and carrot seeds to a base of barley malt[10].
Beer, a healthy option?
The Mesopotamians and Ancient Egyptians believed that beer had health benefits. The brewing process involved in producing beer killed off any inherent bacteria and viruses, this made drinking beer preferable to water which retained various pollutants that made it unsafe by comparison. It was also nutritionally advantageous – providing much-needed carbohydrates, proteins and minerals. The Ancient Egyptians moreover thought that sage and thyme contained anti-cancer properties and integrated these herbs into their beers. Positive medicinal effects in ancient beer included the essential amino acid lysine and the brews were high in B-vitamin content. The Egyptians identified the existence of some 100 remedies in beer. Further south on the Nile the Ancient Nubians 2,000 years ago infused their beers with antibiotic medicine, tetracycline[11].
⬆️ Ancient Egyptian artisan brewing up beer
Beer in ancient times was integrated into mythology and religion, thus elevating its status. It was part of the Sumerian “god myth” with Babylonians believing that beer was “a gift from the gods’ – or more precisely the ‘goddesses’ (Ninkasi – the ancient Sumerian titular goddess of beer). Egyptians associated their main goddesses, Hathor and Heqet, with the creation and consumption of beer (zytum¤), as was Tenenet (or Tjenenyet) who was the “Goddess of Beer and Childbirth” … beer was an integral part of the religious festivals and state occasions of Ancient Egypt (for which ‘special’ beer brews were produced)[12].
Beer Vs Wine
Ancient Greeks and Romans were generally less enamoured with beer than other ancient civilisations – although each still produced the beverage. In both societies wine was the preferred drink and one that bestowed social status. The great Ancient Greek philosophers and historians (eg,Xenophon in Anabasis) derided beer as a low-class drink for ‘Barbarians’. An indicator of the Greeks’ low opinion of beer as a beverage was that they exported it to Mediterranean ports as an aid to craftsmen to soften ivory in the making of jewellery[13]. A common perception concerning Ancient Egypt is that whilst the lower echelon of society drank beer (the “poor man’s” liquor), the upper strata right up to the Pharaohs drank wine only which was much more expensive. It would appear though that, to the contrary, beer was a staple in the diet of all Egyptians regardless of class, the Pharaohs included[14].

PostScript I: Women – the original home brewers
Sumerian society was structured around the home, the men hunted and the women collected and prepared the ingredients for eating and drinking. Within the domain of the home the first beers were brewed – by women! Women brewers in Sumeria were often also priestesses and thus held in high social esteem. When Babylon eclipsed the Sumerian Empire Babylonian women also enjoyed a similar prestige – having the right to divorce and own a business and property, and to work as brewsters (professional female brewers) and as tavern keepers (and as well as bakers)◘[15]. Early beer making elsewhere was also the preserve of (elite) women! eg, the indigenous Wari (Sp: Huari) society in the Andes in Southern Peru that flourished before the rise of the Inca Empire[16].
🍺 ♁ 👧🏾🍺 ♁ 👱🏽‍♀️🍺 ♁ 👩🏾‍🦰
Beer brewing and the product’s distribution and sale remained women’s work until brewing moved away from the home when beer-making took on a commercial-scale of activity. By the Industrial Revolution the brewing of beer had been fully taken over by men[17] .

PostScript II: The world according to beer
In 2011 a documentary, How Beer Saved the World, screened on the Discovery Channel. The film, once you get past the irritatingly over-the-top, megaphonic introduction, makes a reasoned case for beer’s fundamental role in shaping the world as we know it. A battery of scientists and anthropologists take turns explaining the breadth of the ancient (and the modern) world’s debt to beer – eg, it fuelled the building of the Great Pyramid of Giza (workers were paid in beer۞); it prompted the invention of mathematics and the world’s first form of writing, Cuneiform (the film argues that arithmetic and writing was necessary to account for beer’s production and distribution); it contributed to the modern process of pasteurisation. It also reinforces the view that barley was grown for beer before bread, and that the brewed beverage came about by accident.

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❈ with the seemingly inexorable onslaught on the market of craft beers today, brewers are sifting increasingly exotic and sometimes weirder ingredients into their brew concoctions (so much so that lentil beer for instance seems almost a mild deviation from orthodoxy). For the ancient pioneers of beer-making though the basics comprised water, barley (or similar grain, eg, emmer, malt), yeast, but not hops … this last naturally growing plant ingredient was somewhat of a late-comer added to the composition of beer, it seems that the human cultivation of hops came much later (ca. AD 12th century), ‘The Short and Bitter History of Hops’, (D Martorana, Philly Beer Scene, Apr/May 2010), www.beerscenemag.com
⊛ early Yangshou period, flourished c.5,000BCE
¤ the honey-flavoured Hqt or Heqet was the most popular of the beer brews in Ancient Egypt
◘ this brings us back to the beer or bread debate – was beer-making an offshoot of bread-making or vice versa? Evidence from Ancient Egypt doesn’t resolve this question, but we do know that specially made bread was the basis for some of the beer brewed (beer loaves); also in Sumeria bippar (twice-baked barley bread) was used in the brewing of beer, Hornsey, loc.cit
۞ each one received a daily allowance up to one gallon of low-alcohol beer

[1] ‘History of the word Beer’, (Beer100.com Your place for everything Beer), [NDP] www.beer100.com
[2] ‘Discover the Oldest Beer Recipe in History from Ancient Sumerian, 1800 B.C.’, (Open Culture), 03-Mar-2015, www.openculture.com
[3] B Mauk, ‘When was beer invented?’, (Live Science), 18-Jan-2013, www.livescience.com
[4] JW Arthur, ‘Beer through the Ages: The Role of Beer in Shaping Our Past and Current Worlds’, Anthropology Now, 6(2), Sept 2014), www.jstor.org; D Spector,’How Beer Created Civilisation’, Business Insider Australia, 27-Dec-2013, www.businessinsider.com.au
[5] although the “beer first” thesis has enjoyed a vogue, some scholars reject the argument wholly, eg, Paul Mangledorf: “Man cannot live on beer alone … Are we to believe that the foundations of Western Civilization were laid by an ill-fed people living in a perpetual state of partial intoxication?”; [6] Spector, loc.cit.
[7] JP Kahn, ‘How Beer Gave Us Civilisation’, The New York Times, 15-Mar-2013, www.mobile.nytimes.com
[8] ‘What Was Brewing in the Natufian? An Archaeological Assessment of Brewing Technology in the Epipaleolithic’, Hayden, B, Canuel, N & Shanse, J. J. Archaeol Method Theory (2013), 20:102. Doi:10/1007/s10816-011-9127-y
[9] J Wang et al, ‘Revealing a 5,000-year-old beer recipe’, Proceedings of the National Academy of Sciences, (113:201601466), 23-May-2016, www.pnas.org
[10] B Bower, ‘2,550-Year-Old Celtic Beer Recipe Resurrected’, (Science News), 17-Jan-2011, www.wired.com
[11] C Seawright, ‘Ancient Egyptian Alcohol: Beer, Wine and the Festival of Drunkenness’, 02-Jan-2013, www.thekeep.org; ‘Wiki History of Beer’, (Wikipedia), www.em.n.wikipedia.org; S Webb, ‘Did Beer create civilisation?’, Daily Mail (Aust), 21-Dec-2013, www.dailymail.co.uk
[12] SH Katz & MM Voight, ‘Bread and Beer: The Early Use of Cereals in the Human Diet’, www.semanticsscholar.org; IS Hornsey, A History of Beer and Brewing (2003)
[13] Hornsey, ibid.; JJ Mark, ‘Beer in the Ancient World’, Ancient History Encyclopedia, 02-Mar-2011, www.ancienthistory.org
[14] ‘Ancient Egypt Online’, www.ancientegyptonline.co.uk/index.html
[15] T Nurin, ‘How Women Brewers Saved the World’, 21-Apr-2016, www.bearandbrewing.com
[16] RR Britt, ‘Elite Women Made Beer in Pre-Incan Culture’, (Live Science), 14-Nov-2005, www.livescience.com
[17] ‘Women in Brewing’, (Wikipedia), www.em.n.wikipedia.org

Fountainhead of the Fermented Grape: Wine’s Ancient Origins

Archaeology, Pre-history, Regional History, Social History

Where did the story of wine and wine-making begin? As with many things whose beginnings are shrouded in the mystery of ancient and even pre-historic times, it is very hard to pinpoint a one hundred percent, definitive answer to this question. The evidence for when and where humans might have first cultivated Vitis vinifera va. sylvestris (the wild grape fruit)❈ lies in the realm of archaeology.

🔝 Today’s Transcaucasian republics – physical map

The timeline for the first experiments with wine-making, thanks to a wealth of archaeological evidence, puts it in the pre-recorded history stage of humanity, more precisely in the Neolithic Era (in Eurasia this was, very roughly, from 9,000 to 4,000 BCE). The consensus view has traditionally tended to be that the rudiments of viticulture can be located in the area around Mesopotamia and the Caspian Sea (see also footnote).

The Fertile Crescent: home of Ur-winemakers
Transcaucasia (the Caucasus), that relatively narrow strip of multi-ethnic lands separating the Black Sea from the Caspian, stretching south to include the northern parts of Turkey and Iran, has perhaps the best claim to the honour. Archaeologists have discovered early signs of wine activity and implements in southern Georgia, north-western Azerbaijan, and northern Armenia, suggesting that “Stone Age people took advantage of a temperate climate and availability of wild fruit species to experiment with cultivating grapes”[1].

Wine expert Caroline Gilby identifies three basic pre-conditions for successful wine-making in the Neolithic era, (i) a stable human population settled in the one place for some time, (ii) invention of pottery/clay vessels for storage✜, and (iii) existence of wild grapevines (plus a self-fertile plant to cross-pollinate with). Transcaucasia fits the bill – plant cultivation for most of the major agricultural crops began in the Middle East region around 10,000 years ago. Within the greater Caucasus, Georgia for which wine is a national obsession has 500 distinct varieties of the vine, whilst Turkey and Armenia have around 600 and 200 respectively[2].

🔝 Zagros Mountains

Not to be outdone, Iran itself has a claim worthy of contention for longevity of vine production. In the mid 1990’s evidence of mey (Persian: wine), dating to about 5,400 BCE, was found in excavated jars at the Hajji Firuz Tepe site in the Zagros Mountains of north-western Iran. What was especially significant about this location was that it also contained evidence of the preservation of wine (in the form of a resin from the local terebinth tree)[3].

Armenia: site of oldest known vineyard
In recent years archaeologists discovered and excavated the Areni-1 Cave – the earliest known site of wine production (pre-historic “wine-making on an industrial scale” not hitherto unearthed)[4]. Items found at the vineyard at Vayots Dzor included a wine-press, fermentation vats, jars and cups[5]. The clay receptacles with their wine traces were radiocarbon-dated after being chemical analysed at between 4100 BCE and 4000 BCE. A side-effect of the recent vinaceous archaeological discoveries has been squabbling among the various Transcasusian states as to who were the first wine-makers[6].

🔝 Egyptian winery, 2nd millennium BCE

Mediterranean wine culture
Transcaucasian wine production and consumption clearly predates those from the Mediterranean region. Egypt is closest in time to the northern Eurasian area, its oldest traces of wine (yrp or irep), found inside the Tomb of the Scorpion King (Abydos, Upper Egypt), is about 5,000-years-old. Interestingly they were found to be spiked with natural medicines (effectively herbal wine). These medicinal additives were later adopted by Greek and Roman winemakers who followed the Egyptian practice[7]. The ancient Egyptians, who had a preference for red wine, were the first to depict wine and wine-making in their hieroglyphics.

🔝 Roman wine jars – great & small

In Grecian Macedonia fragments of crockery and assorted pottery with wine traces have been found dating back to around 4,500 BCE. Evidence of wine cultivation – dating from the mid-3rd century BCE – was also found on the Greek island of Crete. For ancient Romans wine was the drink de jour … initially Roman attempts at the craft of wine-making were derivative of the established Greek (and Etruscan) methods of viticulture but the Romans later drew on the ample supply of indigenous vines in southern Italy to produce their own varieties. With the ever widening reach of Roman imperial expansion – through war, trade and settlements – the Romans spread wine consumption and viticulture to the countries and regions it conquered (especially France, Germany, Spain and Portugal)[8].

Vino in eastern Asia: China’s early wine origins
In the mid 2000s China emerged as a candidate for the world’s earliest consumers of wine. An international team of archaeologists (Chinese, American and German) dug up an early Neolithic village (Jiahu) in Henan Province, unearthing pottery with traces of “wine-like drinks”(sic) (a fermented mixture comprising rice, honey and hawthorn fruit and grape). The beverage has been dated somewhere between the year 7,000 BCE and 5,500-6,000 BCE[9].

Whether China has the bragging rights to being the earliest consumer of wine (and perhaps the first centre of wine production), or Transcaucus does, one point remains clear: the interest and active, on-going work of archaeologists in this field, ensures that ownership of the title has a fluidity to it. Yet more candidates for the world’s earliest pioneers of viticulture are likely to be unearthed in the future.

🔝 Georgian vineyard (photo: BBC Travel)

FN: A vintage Georgian drop🍷 🕸🕸🕸The fertile valleys and protective slopes of Transcaucasia and modern-day Georgia were conducive to grapevine cultivation and Neolithic wine production. Archaeological evidence from Georgia suggests wine production there at least 8,000 years ago with the recent discovery of clay pots containing the residue of wine [‘Oldest Evidence of Winemaking Discovered at 8,000-Year-Old Village’, (Andrew Curry), National Geographic, 13-Nov-2017, http://news.nationalgeographic.com; ‘Georgia’, Vinolgue, (Miquel Hudin & Daria Kholodolina, Georgia: a guide to the Cradle of Wine, 2017)].

∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸∸
❈ the European grape-vine common to western Eurasia – between the Mediterranean and Caspian seas
✜ ceramic containers were invented around 20,000 years ago

[1] T de Waal, The Caucasus: An Introduction, (2010). For instance, discoveries in the 1960s of domesticated grape pips in N/W Azerbaijan have been dated at around 6,000 BCE; in Shulaveri, Georgia, University of Pennsylvania academic Patrick McGovern found wine residues in the shards of 8,000-year-old ceramic vessels, A Friedrich, ‘Georgia’s Vintners Thrist for the Past’, The Washington Post, 22-Feb-2004
[2] C Gilby, ‘The Birthplace of Wine?’, Decanter, (Jan. 2012), www.winesofturkey.org. The domesticated form of the grape has hermaphrodite flowers which self-pollinate, KK Hurst, ‘Wine and its Origins – The Archaeology and History of Wine Making’, (About Education), www.archaeology.about.com
[3] ibid.; M Berkowitz, ‘World’s Earliest Wine’, (Newsbriefs) Archaeology Archive, 49(5) Sep/Oct 1996, www.archaeologicalarchive.org/9609/newsbriefs/charlesfort.html
[4] Dig project co-director Boris Gasparyan, cited in Gilroy, op.cit.
[5] ‘History of Wine’, Wikipedia, http://en.m.wikipedia.org
[6] Gilroy, loc.cit.
[7] the Scorpion I wine did not emanate from a local production point, but was imported to the Nile from the Levant, B Handwerk, ‘Scorpion King’s Wines — Egypt’s Oldest — Spiked with Meds’, National Geographic News, 13-Apr-2009, www.news.nationalgeographic.com; J Butler & R Heskett,
Divine Vintage: Following the Wine Trail from Genesis to the Modern Age, (2012)
[8] ‘Ancient Rome and wine’, Wikipedia, http://en.m.wikipedia.org
[9] ‘Chinese People were Drinking Wine 9,000 Years Ago’, (Phys Org) 19-Dec-2004, www.phys.org