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.
