Ancient brews Rediscovered and re-created

At a time when craft breweries are becoming increasingly prominent, exploration of ancient beers is an inspired move. -McGovern, who directs projects on biomolecular studies at the University of Pennsylvania Museum, is an ideal guide. Taking advantage of opportunities arising in such disparate locations as Egypt, China, and Peru, his team analyzes organic deposits on artifacts to determine what may have been used in these concoctions. Better still, he partners with brewers to try to emulate their products as authentically as possible. This may involve chewing grains (saliva converts starches to sugars for fermentation) or using herbs and fruits that may be foreign to American audiences. Although the narrative often meanders, getting lost in too much background context, overall, this is a fascinating work that genuinely illuminates ancient history well beyond merely recounting myths or battles. VERDICT Rich in detail but perhaps narrow in audience, this book arrives at the intersection of beer enthusiasts and anthropology fans. Recommended where culinary history is popular.-Peter Hepburn, Coll. of the Canyons Lib., Santa Clarita, CA © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.