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"A richly illustrated account of the story of ancient viniculture. In a new afterword, the author discusses exciting recent developments in the understanding of ancient wine, including a new theory of how viniculture came to central and northern Europe"--.
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Table of Contents
- Cover
- Title Page
- Copyright Page
- Contents
- LIST OF ILLUSTRATIONS
- FOREWARD
- PREFACE
- 1. Stone Age Wine
- Sifting Fact from Legend
- Man Meets Grape: The Paleolithic Hypothesis
- Whence the Domesticated Eurasian Grapevine?
- When and Where Was Wine First Made?
- 2. The Noah Hypothesis
- Genetics and Gilgamesh
- Transcaucasia: The Homeland of Viniculture?
- Exploring Georgia and Armenia
- Ancient DNA
- Casting a Wider Net in Anatolia
- The Indo-European Homeland
- “Noah’s Flood”
- Farther Afield
- 3. The Archaeological and Chemical Hunt for the Earliest Wine
- Godin Tepe
- Molecular Archaeology Comes of Age
- Identifying the Godin Tepe Jar Residues by Infrared Spectrometry
- Archaeological Inference
- From Grape Juice to Wine to Vinegar
- Winemaking at the Dawn of Civilization
- The First Wine Rack?
- A Symposium in the True Sense of the Word
- 4. Neolithic Wine!
- A Momentous Innovation
- Liquid Chromatography: Another Tool of Molecular Archaeology
- Ancient Retsina: A Beverage and a Medicine
- A Media Barrage
- Wild or Domesticated Grapes?
- More Neolithic Wine Jars from Transcaucasia
- Creating a Ferment in Neolithic Turkey: A Hypothesis to Be Tested
- 5. Wine of the Earliest Pharaohs
- A Royal Industry Par Excellence
- An Amazing Discovery from a Dynasty O Royal Tomb
- Ancient Yeast DNA Discovered
- 6. Wine of Egypt’s Golden Age
- The Hyksos: A Continuing Taste for Levantine Wines
- Festival Wine at the Height of the New Kingdom
- Wine as the Ultimate Religious Expression
- Wines of the Heretic King, Akhenaten, and of Tutankhamun
- The Vineyard of Egypt under the Ramessides
- 7. Wine of the World’s First Cities
- A Beer-Drinking Culture Only?
- Banqueting the Mesopotamian Way
- Wine, Too, Was Drunk in the Lowland Cities
- Transplanting the Grapevine to Shiraz
- 8. Wine and the Great Empires of the Ancient Near East
- Wine Down the Tigris and Euphrates
- Wines of Anatolia and the Lost Hittite Empire
- Assyrian Expansionism: Cupbearers, Cauldrons, and Drinking Horns
- The Fine Wines of Aram and Phoenicia
- Eastward to Persia and China
- 9. The Holy Land’s Bounty
- Winepresses in the Hills, and Towers and Vineyards in the Wadi Floors
- The Success of the Experiment
- Serving the Needs of a Cosmopolitan Society
- Wine for the Kings and the Masses
- Dark Reds and Powerful Browns
- Wine: A Heritage of the Judeo-Christian Tradition
- 10. Lands of Dionysos: Greece and Western Anatolia
- Drinking the God
- A Minoan Connection? The Earliest Greek Retsina
- Wine Mellowed with Oak
- “Greek Grog”: A Revolution in Beverage Making
- Wine and “Greek Grog” during the Heroic Age
- 11. A Beverage for King Midas and at the Limits of the Civilized World
- King Midas and “Phrygian Grog”
- Re-creating an Ancient Anatolian Beverage and Feast
- To the Hyperborean Regions of the North: “European Grog”
- 12. Molecular Archaeology, Wine, and a View to the Future
- Where It All Began
- Consumed by Wine
- Why Alcohol and Why Wine?
- The Lowly Yeast to the Forefront
- Mixing Things Up
- Wine, the Perfect Metaphor
- AFTERWORD
- SELECTED BIBLIOGRAPHY
- ILLUSTRATION CREDITS AND OBJECT DIMENSIONS
- INDEX
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