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Crab Dad posted:Getting a mate. Everyone loves a dude who brings a clay pit of 4-loco porridge to the party. *translating cuneiform tablet* "Four....loco.....porridge..."
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Jan 1, 2022 07:13
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Also too isn't the evidence for most early alcohol or beer like 3-4% not exactly distillation levels. So it's let's getting blitzed and more of a lie level thing.
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Jan 1, 2022 08:40
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If you can’t get hosed up on 3-4% you ain’t trying.
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Jan 1, 2022 08:54
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There's a reason spirits were a big/devastating deal to alcoholics everywhere.
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Jan 1, 2022 08:57
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I mean, the literary evidence we have from bronze age Egypt and Mesopotamia is pretty unambiguous that people were capable of getting very drunk. I haven't seen implications that people were doing it every day but also the literary evidence about what people did "every day" is pretty scant anyway so that doesn't mean much. Getting trashed was a part of stuff like sed festivals though.
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Jan 1, 2022 16:25
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https://twitter.com/sarabmohr/status/1478051957549846528 This place is neat.
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Jan 4, 2022 04:02
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FishFood posted:These really early beers are super different from what we think of now, though. It's funny to think of farming arising because people wanted to get hosed up but fermentation also adds nutritional value if you're making these porridge-like beers and they formed a huge part of people's diets. I suspect brewing and making alcohol is as old as farming and probably made it very attractive, but I think there are a ton of other benefits to fermenting grains than just getting drunk. Malting your grains just makes it taste better as it breaks down starch polysaccharides into mono and disaccharides. It doesn't keep quite as long, but that's fine, store your grains properly and malt them at some point before consumption.
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Jan 4, 2022 13:52
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No idea if this was ever done intentionally, but yeast is bonkers good as a b-vitamin source.
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Jan 4, 2022 22:46
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Phobophilia posted:Malting your grains just makes it taste better as it breaks down starch polysaccharides into mono and disaccharides. It doesn't keep quite as long, but that's fine, store your grains properly and malt them at some point before consumption. Lotta early chemical processing got done by chewing and spitting out the grains since theirs an enzyme in your saliva that does it.
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Jan 4, 2022 22:52
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Telsa Cola posted:Lotta early chemical processing got done by chewing and spitting out the grains since theirs an enzyme in your saliva that does it. Yep, and that particular enzyme is really interesting in that there's a huge range in the number of copies of the gene coding for it among individuals. And while there is some evidence of selection for individuals with more salivary amylase among more agricultural (and high-starch hunter-gatherer) populations, it is still the case that low-starch populations have some individuals with lots of salivary amylase . https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2377015/ So I'd wonder whether there were ever societies that recognized the individuals who were especially good at chewing up grain and getting sugars out, and had ways of choosing them for that role.
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Jan 4, 2022 23:07
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Lead out in cuffs posted:Yep, and that particular enzyme is really interesting in that there's a huge range in the number of copies of the gene coding for it among individuals. And while there is some evidence of selection for individuals with more salivary amylase among more agricultural (and high-starch hunter-gatherer) populations, it is still the case that low-starch populations have some individuals with lots of salivary amylase . Breeding slave-chewers is certainly nothing I ever thought of.
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Jan 4, 2022 23:19
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Screengrab from the latest episode of Digging for Britain on BBC. In an Anglo-Saxon sword handle, an Anglo-Saxon tick, entombed in copper.
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Jan 4, 2022 23:22
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That is very gross and very cool. Is that at some crazy magnification? I imagine it just wasn't noticed by whoever made the sword, or maybe they found said tick and flicked it in to kill it?
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Jan 4, 2022 23:50
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Are they going to try to bore into it to harvest anglo-saxon DNA to form some kind of jurassic park equivalent?
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Jan 5, 2022 00:15
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SlothfulCobra posted:Are they going to try to bore into it to harvest anglo-saxon DNA to form some kind of jurassic park equivalent? anglo-saxon park already exists, it's even on an island. the costa rican airforce hasn't yet declared the island hazardous and razed it with napalm tho
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Jan 5, 2022 00:21
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SlothfulCobra posted:Are they going to try to bore into it to harvest anglo-saxon DNA to form some kind of jurassic park equivalent? Soccer hooligans aren’t extinct.
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Jan 5, 2022 00:40
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Crab Dad posted:Breeding slave-chewers is certainly nothing I ever thought of. I know there are some fermented beverages that are chewed and spit prior out to fermentation for the enzymes.
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Jan 5, 2022 04:24
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Ola posted:Screengrab from the latest episode of Digging for Britain on BBC. In an Anglo-Saxon sword handle, an Anglo-Saxon tick, entombed in copper. I'm wondering if the wielder knew about that and considered it his sword-pet, maybe even called his sword Bloodsucker.
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Jan 5, 2022 09:23
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FishFood posted:That is very gross and very cool. Is that at some crazy magnification? I imagine it just wasn't noticed by whoever made the sword, or maybe they found said tick and flicked it in to kill it? Very high magnification yeah. It's probably more of a mite than a tick.
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Jan 5, 2022 09:30
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Lead out in cuffs posted:Yep, and that particular enzyme is really interesting in that there's a huge range in the number of copies of the gene coding for it among individuals. And while there is some evidence of selection for individuals with more salivary amylase among more agricultural (and high-starch hunter-gatherer) populations, it is still the case that low-starch populations have some individuals with lots of salivary amylase . The reason low starch populations have people with high salivary amylase content is because humans are very good at screwing around. Since there is basically no negative selective pressure for the gene duplications there is no positive selection needed to keep in the population for a long time after it's introduction, gene duplications can also be more difficult for a population to get rid of.
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Jan 5, 2022 14:54
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Bar Ran Dun posted:I know there are some fermented beverages that are chewed and spit prior out to fermentation for the enzymes.
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Jan 5, 2022 21:09
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cowboy
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It was the original way for sake, now it's only done for small batches at certain shrines for rituals. Rare but still exists.
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Jan 5, 2022 22:03
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Zudgemud posted:The reason low starch populations have people with high salivary amylase content is because humans are very good at screwing around. Since there is basically no negative selective pressure for the gene duplications there is no positive selection needed to keep in the population for a long time after it's introduction, gene duplications can also be more difficult for a population to get rid of. That sounds plausible, but at least from the below paper, it seems the duplications happened sometime after the split with Neanderthals but before the expansion out of Africa (they put it around 400Kya). So basically most Homo sapiens already had extra copies of AMY1 (and AMY2A) long before we developed agriculture, and it's been a matter of slight positive selection for higher copy numbers in agricultural societies over the last 10Ky or so. Apparently there's even been some negative selection in low-starch societies, with subsequent deletions occurring. https://www.nature.com/articles/srep37198 Apparently Neanderthals and Denisovans just had the baseline two copies, though.
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Jan 5, 2022 22:50
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The Lone Badger posted:No idea if this was ever done intentionally, but yeast is bonkers good as a b-vitamin source. i don't know if  but: https://en.wikipedia.org/wiki/Vegemite?
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Jan 6, 2022 12:44
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please tell me i didn't kill this thread by mentioning Vegemite.
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Jan 12, 2022 01:23
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Greek philosopher Vegemites.
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Jan 12, 2022 01:38
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eftychisméni mikrí vegemites
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Jan 12, 2022 01:50
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i'm going to start using "byzantine" exclusively over "east roman" or "roman", and "roman" over "holy roman" as well, into the 18th century. this is my stand.
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Jan 12, 2022 02:01
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if you replace holy roman with roman, and roman with byzantine, does that mean the holy roman empire is byzantine?
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Jan 12, 2022 02:22
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holy byzantine empire
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Jan 12, 2022 02:40
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Yes, it's like a lava lamp.
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Byzantine orthodox church
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Jan 12, 2022 02:47
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byz nuts
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Jan 12, 2022 03:30
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cheetah7071 posted:if you replace holy roman with roman, and roman with byzantine, does that mean the holy roman empire is byzantine? Egypt is rightful Austrian clay.
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Jan 12, 2022 03:37
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Everything is Korea
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Jan 12, 2022 03:44
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cheetah7071 posted:if you replace holy roman with roman, and roman with byzantine, does that mean the holy roman empire is byzantine? holy poo poo
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Jan 12, 2022 03:58
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cheetah7071 posted:if you replace holy roman with roman, and roman with byzantine, does that mean the holy roman empire is byzantine? The Byzantine is not Zan, and not a tine, and it's certainly not by
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Jan 12, 2022 04:33
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cheetah7071 posted:if you replace holy roman with roman, and roman with byzantine, does that mean the holy roman empire is byzantine? 
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Jan 12, 2022 06:08
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Siivola posted:I dunno, looks pretty straightforward to me. ah yes, a simplified map of the HRE after lots of consolidation
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Jan 12, 2022 07:35
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did places like France every get quite that fractal at the height of their fragmentation? Like obviously when vassalage was at its height you had a staggering number of subdivisions but my understanding is that each color on that map represents a place that had no direct liege other than the emperor
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Jan 12, 2022 08:24
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cheetah7071 posted:did places like France every get quite that fractal at the height of their fragmentation? Like obviously when vassalage was at its height you had a staggering number of subdivisions but my understanding is that each color on that map represents a place that had no direct liege other than the emperor 
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Jan 12, 2022 08:53
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