Chen-Shan Wang
Dados Biográficos
| ID | 3585378 |
|---|---|
| NOME | Chen-Shan Wang |
| PRENOMES | Chen-Shan |
| SOBRENOME | Wang |
| ASSINATURA | WANG C |
| AFILIAÇÕES | Institute of Archaeology |
| VERIFICADO | Não |
| TOTAL DE OBRAS | 2 |
| TOTAL DE CITAÇÕES | 32 |
| TOTAL COMO AUTOR | 2 |
| TOTAL COMO EDITOR | 0 |
| PRIMEIRO ANO DE PUBLICAÇÃO | 2004 |
| ANO MAIS RECENTE DE PUBLICAÇÃO | 2005 |
| ÍNDICE H | 1 |
Chemical Identification and Cultural Implications of a Mixed Fermented Beverage from Late Prehistoric China
Humans around the world have shown a remarkable propensity to ferment available sugar sources into alcoholic beverages. These drinks have contributed significantly to cultural innovation and development, including agricultural and horticultural skills to harness natural resources; technologies to produce the beverages and to make special vessels to serve, drink, and present them ceremonially; and their incorporation into feasting and other activi…
Fermented beverages of pre- and proto-historic China
Chemical analyses of ancient organics absorbed into pottery jars from the early Neolithic village of Jiahu in Henan province in China have revealed that a mixed fermented beverage of rice, honey, and fruit (hawthorn fruit and/or grape) was being produced as early as the seventh millennium before Christ (B.C.). This prehistoric drink paved the way for unique cereal beverages of the proto-historic second millennium B.C., remarkably preserved as liq…
Chemical Identification and Cultural Implications of a Mixed Fermented Beverage from Late Prehistoric China
Humans around the world have shown a remarkable propensity to ferment available sugar sources into alcoholic beverages. These drinks have contributed significantly to cultural innovation and development, including agricultural and horticultural skills to harness natural resources; technologies to produce the beverages and to make special vessels to serve, drink, and present them ceremonially; and their incorporation into feasting and other activi…
Fermented beverages of pre- and proto-historic China
Chemical analyses of ancient organics absorbed into pottery jars from the early Neolithic village of Jiahu in Henan province in China have revealed that a mixed fermented beverage of rice, honey, and fruit (hawthorn fruit and/or grape) was being produced as early as the seventh millennium before Christ (B.C.). This prehistoric drink paved the way for unique cereal beverages of the proto-historic second millennium B.C., remarkably preserved as liq…
Chemical Identification and Cultural Implications of a Mixed Fermented Beverage from Late Prehistoric China
Humans around the world have shown a remarkable propensity to ferment available sugar sources into alcoholic beverages. These drinks have contributed significantly to cultural innovation and development, including agricultural and horticultural skills to harness natural resources; technologies to produce the beverages and to make special vessels to serve, drink, and present them ceremonially; and their incorporation into feasting and other activi…
Archaeology (2 obras) · China (2 obras) · Geography (2 obras) · Pottery (2 obras) · Prehistory (2 obras) · Ancient history (1 obras) · Archaeology and ancient environmental studies (1 obras) · Botanical Studies and Applications (1 obras) · Bronze (1 obras) · Chinese history and philosophy (1 obras)