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Archeological Foundations After WW II, there is a lot of archeological focus on the transition from food gathering to food cultivating and its relationship to the development of human civilization. 1952 - Robert Braidwood, Univ. of Chicago, notes that grain found in excavations is always charred, never raw Archeological foundations (cont) Jonathon Sauer, Univ. of Wisconsin botanist  “Bread or beer?” Why did man harvest wild grains? pre-plow era, plus the fragility of the rachis of cereal grain makes would make the collection of grain for mere food very labor intensive, especially if other food is more readily available a more rewarding product might, however, prompt interest in this effort Archeological foundations (cont) Significant argument that the charred grain was not malted grain, so the question has never been satisfactorily resolved Consequently, more work has established some time frames that enable us to give some sort of historical perspective to beer Beer “pre-history” 17,000 BCE - earliest traces of Hordeolum spontaneum (wild barley) evolve on the south shore of the Sea of Galilee 7750 BCE - earliest domesticated barley, H. distichum in Jericho area (mixed with wild barley) 6000 BCE - H. hexastichum appears at Ali Kosh (Iraq), domesticated barley Beer “pre-history” (cont) clay pottery appears 7500 BCE in northern Iraq 6000-5500 BCE in Syria This pottery is very porous and more suitable for dry storage rather than wet storage. Techniques for making suitable liquid storage vessels will not come until much later Beer pre-historical sites Ali Kosh (Iraq) 6 row barley cultivated Netiv Hagdud (Israel) 2 row barley cultivated Godin Tepe (Iraq) shard with beerstone “Beer makes Civilization”? 1986 - Solomon Katz/ Mary Voigt (University of Pennsylvania) propose that beer making led to the domestication of wild cereals. They argue that: Beer is a better source of calories compared to the wild grain itself incorporation into the social religious structure wa