The Earliest Beginnings of Human Fermentation
This scientific report reviews the history of the first alcoholic beverage created by humanity, shedding light on the archaeological and biological evidence that clarifies when and how ancient humans began fermenting drinks. Making alcohol was not purely a matter of chance; rather, it was the result of a natural interaction between fungi widespread in the environment and the sugars present in wild fruits, something our early ancestors observed and harnessed over time.
Archaeological Evidence Reveals Secrets of the Past
Recent archaeological discoveries indicate that prehistoric humans knew about fermentation before they even knew agriculture. Researchers have found traces of alcoholic substances dating back thousands of years in primitive pottery vessels, which shows that the desire to innovate and modify foods and beverages was an inherent part of early human behavior, as fallen fruits and honey were used as a basic base for those primitive drinks.
The Role of Alcohol in the Evolution of Civilizations
Fermented beverages played a central role in the social and religious life of ancient humans, and were even a primary reason for the stabilization of human communities and the encouragement of cultivating grains specifically for fermentation purposes rather than just for eating. Thus, nature’s accident turned into an advanced human art that laid the first building blocks for incredible food industries that we see to this very day.
By: Hany Sallam
Source: SciShow


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