Archaeological Methods for Assessing Prehistoric Fermentation

This thesis reviews and expands established methodologies for recognizing fermentation in the archaeological record. Ethnographic correlates, organic residue / lipid analyses, ancient DNA, palynology, and starch analysis have been used to detect evidence of brewing. Also presented are results of two experiments in fermentation microfossil research. The first indicates that pollen profiles are unchanged through the brewing process. The second illustrates that malted maize starch gelatinizes rapidly during chicha production. This study concludes with suggestions for a research strategy for extracting maximum information about the possibility of fermentation from residue adhering to ceramics.

Name thesis:degree_name

Master of Arts

Level thesis:degree_level

Masters

Discipline thesis:degree_discipline

Anthropology

Grantor

Texas A & M University

Year dc:date.issued

2016

Author dc:creator

• Dozier, Crystal A

Advisor dc:contributor.advisor

• Thoms, Alston V

Committee members dc:contributor.committeemember

• Bryant, Vaughn M
• Cobb, B. Greg

• Archaeological Methods
• Microfossils
• Fermentation
• Palynology
• Ancient Starch
• Experimental Archaeology
• Alcohol Production
• Archaeology

Language dc:language.iso

en

Handle dc:identifier.uri

https://hdl.handle.net/1969.1/156996

OAI record oai:identifier

https://oaktrust.library.tamu.edu/server/oai/request?verb=GetRecord&metadataPrefix=dim&identifier=oai%3Aoaktrust.library.tamu.edu%3A1969.1%2F156996