DescriptionThe goal of the workshop for this year (2018-2019) is to deepen our knowledge of the culture, history, and science of beverages. Rome, the Ancient Middle East, and Asia had well-developed drinking cultures, reflected in their literature and art. This semester, we will explore aspects of this history and culture, as well as recreate some of the characteristic and distinctive beverages of the premodern world, including fermented beverages and sauces, such as vinegar and fish sauce. We will also explore how flavors and tastes, such as those based on flowers, woods/resins, herbs, spices, and roots, were incorporated and reflected in drinks over time.
In Spring 2019, there will also be a graduate class offered on Premodern food studies. This workshop will complement the spring class. In conjunction with both the fall workshop and the spring course, there will be an event on early modern drinking culture in collaboration with MIA and Tattersall distilling.
|Period||2017 → 2021|
|Degree of Recognition||Regional|
- food studies