What beverage dates back to 5th millienium and has some of the oldest recipes written in Summerian
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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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Ceraon Ceraon (Greek: Κεραων; aka Keraon) in Greek mythology is a demi-god of the meal, specifically the mixing of wine.
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Aguamiel Aguamiel ] (literally "agua" "water" "miel" "honey") is the sap of the Mexican maguey plant which is believed to have therapeutic qualities. According to Native American histories, the process of obtaining aquamiel from maguey was first discovered during the reign of Tecpancaltzin (ca. 990–1042) by a Toltec noble named Papantzin, whose daughter Xochitl was sent to the king with an offering of aguamiel. The sap is found in abundance among the agave plants which grow among the ruins of the Teotihuacan civilization. Also called honeywater it has been used in Mexico as a medicine. In its fermented state it has been enjoyed as a beverage for centuries. The particularly viscous beer made from Aguamiel is known as pulque in Mexico. It was available commercially beginning in 1910 and its sale was emphasized only in California prior to late 1928.
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Aspergillus oryzae Aspergillus oryzae, known in English as koji (Japanese: 麹 , Hepburn: kōji ) , is a filamentous fungus (a mold) used in Chinese and other East Asian cuisines to ferment soybeans for making soy sauce and fermented bean paste, and also to saccharify rice, other grains, and potatoes in the making of alcoholic beverages such as "huangjiu", "sake", "makgeolli", and "shōchū". The domestication of "A. oryzae" occurred at least 2000 years ago. "A. oryzae" is also used for the production of rice vinegars.
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Regional cuisines of medieval Europe The regional cuisines of medieval Europe were the results of differences in climate, seasonal food variations, political administration and religious customs that varied across the continent. Though sweeping generalizations should be avoided, more or less distinct areas where certain foodstuffs dominated can be discerned. In the British Isles, northern France, the Low Countries, the northern German-speaking areas, Scandinavia and the Baltic the climate was generally too harsh for the cultivation of grapes and olives. In the south, wine was the common drink for both rich and poor alike (though the commoner usually had to settle for cheap second pressing wine) while beer was the commoner's drink in the north and wine an expensive import. Citrus fruits (though not the kinds most common today) and pomegranates were common around in the Mediterranean. Dried figs and dates occurred quite frequently in the north, but were used rather sparingly in cooking.
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Songhwa milsu Songhwa milsu is a kind of Korean traditional drink made of pine flower pollen (songhwa) and honey. It is said beneficial for relieving thirst caused by the heat of summer. It also made as an effective remedy for relieving respiratory ailments, neuralgia and headaches.
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Amurca Amurca is the bitter-tasting, dark-colored, watery sediment that settles out of unfiltered olive oil over time. It is also known as "olive oil lees" in English. Historically, amurca was used for numerous purposes, as first described by Cato the Elder in De Agri Cultura, and later by Pliny the Elder. Cato mentions its uses as a building material (128), pesticide (91, 92, 96, 98), herbicide (91, 129), dietary supplement for oxen (103) and trees (36, 93), food preservative (99, 101), as a maintenance product for leather (97), bronze vessel (98), and vases (100), and as a treatment for firewood in order to avoid smoke (130).
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Lohusa Şerbeti Lohusa Şerbeti or Lohusa Sherbet is a traditional beverage in Turkey, made with water, sugar, cinnamon, cloves, and red food colour. It is usually given to women after childbirth, but it is also now shared with visitors and friends as well.
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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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Mithridate Mithridate, also known as mithridatium, mithridatum, or mithridaticum, is a semi-mythical remedy with as many as 65 ingredients, used as an antidote for poisoning, and said to be created by Mithridates VI Eupator of Pontus in the 1st century BC. It was one of the most complex, highly sought-after drugs during the Middle Ages and Renaissance, particularly in Italy and France, where it was in continual use for centuries. An updated recipe called theriac (Theriacum Andromachi) was known well into the 19th century.
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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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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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Sbiten Sbiten, also sbiten' (Russian: сбитень , also збитень) is a hot winter Russian traditional drink. It has a dark purple appearance and, depending on the recipe, can be very spicy and/or very sweet.
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Tapputi Tapputi, also referred to as Tapputi-Belatekallim ("Belatekallim" refers to female overseer of a palace), is considered to be the world’s first chemist, a perfume-maker mentioned in a cuneiform tablet dated around 1200 BC in Babylonian Mesopotamia. She used flowers, oil, and calamus along with cyperus, myrrh, and balsam. She added water or other solvents then distilled and filtered several times. This is also the oldest referenced still.
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Tasian culture The Tasian culture is possibly the oldest-known Predynastic culture in Upper Egypt, which evolved around 4500 BC. It is named for the burials found at Deir Tasa, a site on the east bank of the Nile located between Asyut and Akhmim. The Tasian culture group is notable for producing the earliest blacktop-ware, a type of red and brown pottery, which has been painted black on its top and interior. This pottery is vital to the dating of the various predynastic Egyptian civilizations. Since all dates for the Predynastic period are tenuous at best, Flinders Petrie developed a system called Sequence Dating through which the relative date, if not the absolute date, of any given Predynastic site can be ascertained by examining the handles on pottery.
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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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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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Sockerdricka Sockerdricka (Swedish for: "sugar drink") is a soft drink dating from the 19th century. Originally it was brewed and also contained ginger (known as the Boyle component), but nowadays it consists of carbonated water, sugar, citric acid, and flavorants. It is quite similar to Fruktsoda. It is still sold, despite strong competition from more modern inventions such as 7 Up and Sprite. Sockerdricka is a popular base for many cocktails.
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Grog Grog is any of a variety of alcoholic beverages. The word originally referred to a drink made with water and rum, which British Vice Admiral Edward Vernon introduced into the naval squadron he commanded in the West Indies on 21 August 1740. Vernon wore a coat of grogram cloth and was nicknamed "Old Grogram" or "Old Grog". Merriam Webster's Collegiate Dictionary, which agrees with this story of the word's origin, states that the word "grog" was first used in this sense in 1770, though other sources cite 1749.
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Jenever Jenever (] , ), also known as genièvre, genever, peket, or in the English-speaking world as Dutch gin or Hollands (archaic: Holland gin or Geneva gin), is the juniper-flavored national and traditional liquor of the Netherlands and Belgium, from which gin evolved. Traditional jenever is still very popular in the Netherlands, Belgium and nearby French and German regions. The European Union regulations specify that only liquor made in these two countries, two northern French departments and two German federal states can use the name "jenever/genever/genièvre".
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Vinidarius Vinidarius (fl. 5th century AD) was the purported compiler of a small collection of cooking recipes named "Apici excerpta a Vinidario". This preserved in a single 8th‑century uncial manuscript in Latin, claiming to be excerpts from the recipes of Apicius.