The history of food and how we gather and consume it is as long and involved as the history of humanity. It is intertwined with almost every aspect of human evolution. We eat. We always have and probably always will, although the attention given to what we eat and how we obtain it varies depending on the relative opulence of the times.
A History of Food is a concise yet massively entertaining read that looks at the earliest hunter-gatherer societies and moves on to bring readers right up to the modern day phenomena of mass-produced, refined, scientifically formulated food products.
Forget Oktoberfest - if you really want to combine culture with beer the place to be this month is the Penn Museum. The latest biomolecular archaeology techniques pioneered by the University of Pennsylvania have led to reproductions of ancient ales, which will be available to sample at an event on 8th October. The University's Patrick McGovern, the world’s leading authority on ancient brewing, has worked with the innovative American brewer Dogfish Head to develop the beers, which are not too dissimilar to what it the ancients are thought to have enjoyed.
Biomolecular archaeologist and expert on ancient beverages
Patrick E. McGovern is Scientific Director of the Biomolecular Archaeology Laboratory for Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum.
He pioneered biomolecular archaeology – a field at the cutting edge of modern archaeology, and one that bridges the sciences and humanities, and is the world's leading expert on ancient brewing techniques and fermented beverages, including beer and wine.
He originally studied Chemistry and English Literature at Cornell University before going on to complete studies in neurochemistry at the University of Rochester, and archaeology at Hebrew University, Jerusalem. He completed a PhD at the University of Pennsylvania, where he is now Scientific Director.
Patrick McGovern, biomolecular archaeologist at the Penn Museum and the leading authority on ancient fermented beverages, and Sam Calagione, founder and President of Dogfish Head Brewery, team up to talk about how ancient ales and extreme beverages are discovered and brought back to life.
Tracing the history of wine parallels explorations into the history of humanity and its traditions. There is no food or beverage that is so intensely scrutinised by its fans, so it comes as no surprise to find the origins of viticulture and winemaking are subject to similar scrutiny.
A single Eurasian grape species (Vitis vineifera L. subsp. Sylvestris) is believed to be the source of almost all of the world’s wine today. Scientific testing allows archaeologists to trace this, but understanding how wine was first discovered and made, and the leap from that to the domestication of vines relies on a multitude of archaeological disciplines.
McGovern: a Leader in His Field
Author Patrick McGovern is a senior research scientist and adjunct associate professor in Anthropology at the University of Pennsylvania Museum. He is unique because his work crosses many disciplines, including the physical sciences, archaeology and the humanities. He pioneered biomolecular archaeology, a rapidly developing field which has advanced our understanding of ancient wine and food cultures.
Forget Oktoberfest - if you really want to combine culture with beer the place to be this month is the Penn Museum. The latest biomolecular archaeology techniques pioneered by the 
