What is one of the oldest beverages humans have produced with recipes found in Sumerian writings?
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Brewing methods Beer is produced through steeping a sugar source (commonly malted cereal grains) in water and then fermenting with yeast. Brewing has taken place since around the 6th millennium BC, and archeological evidence suggests that this technique was used in ancient Egypt. Descriptions of various beer recipes can be found in Sumerian writings, some of the oldest known writing of any sort. Brewing is done in a brewery by a brewer, and the brewing industry is part of most western economies.
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History of beer Beer is one of the oldest beverages humans have produced, dating back to at least the 5th millennium BC in Iran, and was recorded in the written history of ancient Egypt and Mesopotamia and spread throughout the world.
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Cachaça Cachaça (] ) is a distilled spirit made from fermented sugarcane juice. Also known as "aguardente", "pinga", "caninha" and other names, it is the most popular spirit among distilled alcoholic beverage in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the "caipirinha" being the most famous cocktail.
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Makgeolli Makgeolli (막걸리 ), also known as makkoli , is a slightly sweet alcoholic beverage native to Korea. It is made from rice or wheat mixed with "nuruk", a Korean fermentation starter. It has a milky, off-white color and has about 6–8% alcohol by volume. Makgeolli is traditionally made from rice, although some variants are made from wheat, and some brands are flavored with corn, chestnuts, fruits or other products.
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Şıra Şıra or sira is a Turkish non-alcoholic drink made from slightly fermented grape juice. It tastes sweet due to the high fructose it contains. Its colour is terracotta. It's mostly served with İskender kebap. A flavored version of şıra is served in the Marmara Region with the name of hardaliye. Hardaliye is basically a şıra but it's aromatized in mustard seeds and cherry leaves for 15 days. Hardaliye is usually served in special occasions as an appetizer.
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History of tea The history of tea is long and complex, spreading across multiple cultures over the span of thousands of years. Tea likely originated in southwest China during the Shang dynasty as a medicinal drink. An early credible record of tea drinking dates to the 3rd century AD, in a medical text written by Hua Tuo. Tea was first introduced to Portuguese priests and merchants in China during the 16th century. Drinking tea became popular in Britain during the 17th century. The British introduced tea production, as well as tea consumption, to India, in order to compete with the China monopoly on tea.
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Root beer Root beer is a sweet North American soft drink traditionally made using the sassafras tree "Sassafras albidum" (sassafras) or the vine "Smilax ornata" (sarsaparilla) as the primary flavor. Root beer may be alcoholic or non-alcoholic, come naturally free of caffeine or have caffeine added, and carbonated or non-carbonated. It usually has a thick, foamy head when poured. Modern, commercially produced root beer is generally sweet, foamy, carbonated, nonalcoholic, and flavoured using artificial sassafras flavouring. Sassafras root is still used to flavor traditional root beer, but since sassafras was banned by the U.S. Food and Drug Administration due to the controversially claimed carcinogenicity of its constituent safrole, most commercial recipes do not contain sassafras. Some commercial root beers do use a safrole-free sassafras extract.
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Misu Misu (미수 ) is a beverage made from Korean traditional grain powder, misu-garu (미숫가루 ; "misutgaru"; ""misu" powder") which is a combination of 7-10 different grains. It is usually served in the hot summer days to quench thirst or as an instant nutritious drink for breakfast or as a healthy snack.
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Kilju Kilju (] ) is a folksy name for a Finnish home-made alcoholic beverage, in English also known as sugar wine. It's mostly made from sugar, yeast, and water. Its alcohol content is usually 15–17% ABV.
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Soy sauce Soy sauce (also called soya sauce in British English) is a condiment made from a fermented paste of soybeans, roasted grain, brine, and "Aspergillus oryzae" or "Aspergillus sojae" molds. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China and spread throughout East and Southeast Asia where it is used in cooking and as a condiment.
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History of coffee The origin and history of coffee dates back to the 10th century, and possibly earlier with a number of reports and legends surrounding its first use. The native (undomesticated) origin of coffee is thought to have been Ethiopia. The earliest substantiated evidence of either coffee drinking or knowledge of the coffee tree is from the 15th century, in the Sufi monasteries of Yemen. By the 16th century, it had reached the rest of the Middle East, South India (Coorg), Persia, Turkey, Horn of Africa, and northern Africa. Coffee then spread to the Balkans, Italy and to the rest of Europe, to South East Asia and then to America.
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Sumerian Farmer's Almanac Sumerian Farmer's Almanac is the first farmer's almanac on record. The farmer's almanac is dated to around 1700 to 1500 BCE. It was discovered in 1949 by an American expedition in Iraq sponsored jointly by the Oriental Institute of the University of Chicago and the University Museum of the University of Pennsylvania.
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Milk tea Milk tea refers to several forms of beverage found in many cultures, containing some combination of tea and milk. Beverages vary based on the amount of each of these key ingredients, the method of preparation, and the inclusion of other ingredients (varying from sugar or honey to salt or cardamom). Instant milk tea powder is a mass-produced product.
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Rice wine Rice wine, also known as mijiu, is an alcoholic drink made from rice, traditionally consumed in East Asia, Southeast Asia, and South Asia. Rice wine is made from the fermentation of rice starch that has been converted to sugars. Microbes are the source of the enzymes that convert the starches to sugar.
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Barm Barm is the foam, or scum, formed on the top of liquor – fermented alcoholic beverages such as beer or wine, or feedstock for hard liquor or industrial ethanol distillation – when fermenting. It was used to leaven bread, or set up fermentation in a new batch of liquor. Barm, as a leaven, has also been made from ground millet combined with must out of wine-tubs and is sometimes used in English baking as a synonym for a natural leaven. Various cultures derived from barm, usually "Saccharomyces cerevisiae", became ancestral to most forms of brewer's yeast and baker's yeast currently on the market.
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Millet wine Millet wine () is a common wine in East and Southeast Asia. It is also the oldest wine in Taiwan and a traditional beverage of Taiwanese aborigines. It is often used in Harvest festival, as a signal of harvest.
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Tella Tella or talla (Oromo: "farsoo" , Tigrinya: "suwa" , Ge'ez: , "säwa " ) is a traditional beer from Ethiopia and Eritrea. It is brewed from various grains, typically teff and sorghum. Depending on region, barley, wheat, or maize may be used; spices can also be added. Dried and ground shiny-leaf buckthorn leaves are used for fermentation. Due to the addition of bread and use of a fermentation vessel which has been smoked over dried olive wood or Abyssinian rose wood, tella may have a smoky flavour. The alcohol content of unfiltered Tella is usually around 2–4 Volume percent, filtered tella contains about 5–6 vol%.
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Libellus De Arte Coquinaria Libellus De Arte Coquinaria ("The Little Book of Culinary Arts") is a culinary manuscript containing thirty-five early Northern European recipes. The Collection is composed of four versions (or pieces) and consists of recipes in Danish, Icelandic, and Low German. Dating from the early thirteenth century, the libellus is considered to be among the oldest of culinary recipe collections. The cookbook exists in a three-part collection consisting of a book of herbs, one of stones, and "Libellus De Arte Coquinaria". The two former are written by Henrik Harpestræng.
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Bamia Bamia matbukha (باميه مطبخ 'cooked okra') or bamia bi-lahm (البامية باللحم 'okra with meat'), often called simply bamia, is a Middle Eastern , Egyptian and Sudanese stew prepared using lamb, okra and tomatoes as primary ingredients. Additional ingredients used include tomato sauce, onion, garlic, cilantro, vegetable oil, cardamom, salt and pepper. In Egypt, sinew (tendons) of lamb are typically used, which can endure long cooking times. Ta'aleya, an Egyptian garlic sauce, is used as an ingredient to add flavor to Bamia. The word "bamia" itself is simply the Arabic word for okra.
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Ancient Egyptian medicine The medicine of the ancient Egyptians is some of the oldest documented. From the beginnings of the civilization in the late fourth millennium BC until the Persian invasion of 525 BC, Egyptian medical practice went largely unchanged but was highly advanced for its time, including simple non-invasive surgery, setting of bones, dentistry, and an extensive set of pharmacopoeia. Egyptian medical thought influenced later traditions, including the Greeks.
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Okolehao Okolehao is an ancient Hawaiian alcoholic spirit whose main ingredient was the root of the ti plant. Okolehao's forerunner was a fermented ti root beverage or beer. When distillation techniques were introduced by English seamen in 1790, it was distilled into a highly alcoholic spirit.
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Sarawakian cuisine Sarawakian cuisine is a regional cuisine of Malaysia. Like the rest of Malaysian cuisine, Sarawak food is based on staples such as rice but there is a great variety of other ingredients and food preparations due to the influence of the state’s varied geography and indigenous cultures quite distinct from the regional cuisines of the Peninsular Malaysia. Sarawak is famous for its multi-ethnic population. As the homeland of many unique communities, Sarawak has a variety of cuisines rarely found elsewhere in Malaysia. The uniqueness of Sarawak well depend on it ethnic groups. Every native group in Sarawak has their own lifestyle, traditions, cultures and also foods. Sarawak cuisine is less spicy and has a subtle in taste. It uses fresh seafood and natural herbs like turmeric, lemongrass, ginger, lime and tapioca leaves. These ingredients are not only easily available, but also add a hint of aroma, texture and freshness to the delicacies. Food is one of the most cultural identities for natives group in Sarawak with each ethnic has their own delicacies. The Iban popular with “tubu” (stems), “tuak” (alcoholic beverage made from rice wine) and “pansuh” (dish cooked with bamboo), the Malay with “bubur pedas” (porridge) and “kek lapis Sarawak” (Sarawak layer cake) , the Bidayuh with “asam siok” (chicken rice that cooked in bamboo) and “sup ponas Bidayuh” (soup dish made of tapioca), the Melanau with “tebaloi” (Sago palm crackers), “sagu” (extracted from Sago palm) and “umai” (raw fish mixed with lime juice) and Orang Ulu well known with “garam barrio” (Highlands salt), “kikid” (broth), “tengayen” (local young leaves), and “urum giruq” (pudding).