The origins of specialized pottery and diverse alcohol fermentation techniques in Early Neolithic China.

In China, pottery containers first appeared about 20000 cal. BP, and became diverse in form during the Early Neolithic (9000-7000 cal. BP), signaling the emergence of functionally specialized vessels. China is also well-known for its early development of alcohol production. However, few studies have focused on the connections between the two technologies. Based on the analysis of residues (starch, phytolith, and fungus) adhering to pottery from two Early Neolithic sites in north China, here we demonstrate that three material changes occurring in the Early Neolithic signal innovation of specialized alcoholic making known in north China: (i) the spread of cereal domestication (millet and rice), (ii) the emergence of dedicated pottery types, particularly globular jars as liquid storage vessels, and (iii) the development of cereal-based alcohol production with at least two fermentation methods: the use of cereal malts and the use of moldy grain and herbs (qu and caoqu) as starters. The latter method was arguably a unique invention initiated in China, and our findings account for the earliest known examples of this technique. The major ingredients include broomcorn millet, Triticeae grasses, Job's tears, rice, beans, snake gourd root, ginger, possible yam and lily, and other plants, some probably with medicinal properties (e.g., ginger). Alcoholic beverages made with these methods were named li, jiu, and chang in ancient texts, first recorded in the Shang oracle-bone inscriptions (ca. 3200 cal. BP); our findings have revealed a much deeper history of these diverse fermentation technologies in China.

Historical Persistence of Alcohol-Induced Mortality in the Russian Federations: Legacy of Early Industrialization.

AIMS: The study aims to investigate insofar regional differences in alcohol-induced mortality in Russia, which emerged during the early industrialization of the country, persisted over a prolonged period of time (from late nineteenth to early twenty-first century), surviving fundamental political and social changes Russia experienced. METHODS: Multivariate regression models with historical and contemporary data on alcohol-induced mortality in Russian regions were estimated to document the persistence of spatial patterns of mortality, as well as to identify the possible mediating variables. Numerous robustness checks were used to corroborate the results. RESULTS: Alcohol-induced male mortality in Russian regions in 1880s-1890s is significantly and strongly correlated with male mortality due to accidental alcohol poisoning in Russian regions in 2010-2012. For female mortality, no robust correlation was established. The results for male mortality do not change if one controls for a variety of other determinants of alcohol-induced mortality and are not driven by outlier regions. Consumption of strong alcohol (in particular vodka) appears to be the mediator variable explaining this persistence. CONCLUSIONS: Hazardous drinking behavioral patterns, once they emerge and crystalize during the periods of fragmentation of the traditional society and the early onsets of modernization and urbanization, can be extremely persistent. Even highly intrusive policy interventions at a later stage (like those of the Soviet government) may turn out to be insufficient to change the path-dependent outcomes.

Pulque production from fermented agave sap as a dietary supplement in Prehispanic Mesoamerica.

Although in modern societies fermented beverages are associated with socializing, celebration, and ritual, in ancient times they were also importa`nt sources of essential nutrients and potable water. In Mesoamerica, pulque, an alcoholic beverage produced from the fermented sap of several species of maguey plants (Agavaceae; Fig. 1) is hypothesized to have been used as a dietary supplement and risk-buffering food in ancient Teotihuacan (150 B.C. to A.D. 650). Although direct archaeological evidence of pulque production is lacking, organic residue analysis of pottery vessels offers a new avenue of investigation. However, the chemical components of alcoholic beverages are water-soluble, greatly limiting their survival over archaeological timescales compared with hydrophobic lipids widely preserved in food residues. Hence, we apply a novel lipid biomarker approach that considers detection of bacteriohopanoids derived from the ethanol-producing bacterium Zymomonas mobilis for identifying pulque production/consumption in pottery vessels. Gas chromatography-mass spectrometry selected ion monitoring (m/z 191) of lipid extracts of >300 potsherds revealed characteristic bacteriohopanoid distributions in a subset of 14 potsherds. This hopanoid biomarker approach offers a new means of identifying commonly occurring bacterially fermented alcoholic beverages worldwide, including palm wine, beer, cider, perry, and other plant sap- or fruit-derived beverages [Swings J, De Ley J (1977) Bacteriol Rev 41(1):1-46].

Regulations with plenty of loopholes--the doctors' prescription rights during the era of prohibition 1916-1926.

BACKGROUND: In Norway, the sale of distilled spirits was prohibited from 1916 to 1926, and fortified wines were banned from 1917 to 1923. This period is often referred to as The Prohibition. The consumption of alcohol declined somewhat, but at a high price: Increased smuggling, moonshining and abuse of prescriptions. The latter was caused by the doctors' exclusive right to prescribe alcohol, which some doctors abused for the sake of personal gain. KNOWLEDGE BASIS: The article is based on a review of the records of the Storting's deliberations concerning prescription practices in the period 1916-1926, as well as articles on alcohol issues in the Journal of the Norwegian Medical Association from the same period. RESULTS: With the aid of increasingly strict regulations, the authorities sought to stem the activities of the so-called «whisky doctors¼. The restrictions and controls imposed on their prescribing rights turned out not to be very effective, however, since the doctors' rights were firmly established. In combination with weaknesses in the legislative base, this hampered the criminal prosecution of doctors who wrote prescriptions in a big way. The abuse reached its climax in 1923. It was only with the enactment of the Prescription Act which came into force on 1 March 1924 that the authorities finally succeeded in gaining control of the abuse of prescriptions. The sale of spirits on prescription subsequently dropped sharply. INTERPRETATION: The prescription of spirits had gradually spiralled out of control, and the repeated control measures enacted by the authorities proved insufficient. When the Prescription Act was finally adopted after three attempts in the Storting, time was in reality up for the prohibition.

«Would a doctor really endeavour to refuse a patient his cognac?!¼--doctors' prescription practices in the prohibition era 1916-1926.

BACKGROUND: In Norway, all sales of distilled spirits were prohibited from 1916 to 1926 and fortified wine was also banned from 1917 to 1923, a period of history called The Prohibition. During this time, the doctors served as gatekeepers who regulated the population's access to alcohol, since a prescription was the only legal way of obtaining fortified wine and distilled spirits. Many have claimed that the doctors failed in this role and undermined Norwegian prohibition policy. KNOWLEDGE BASE: The article is based on a review of articles on the alcohol issue published in the Journal of the Norwegian Medical Association. RESULTS: Many doctors were of the opinion that alcohol had beneficial health effects, for prevention and alleviation as well as to provide a cure. Moreover, few doctors were temperance advocates and many of them were opposed to the prohibition, including the Director of Health. Over time, many doctors prescribed large amounts of spirits and fortified wine. However, there were few real whisky doctors. The medical community was strongly in favour of rationing, i.e. letting people acquire a certain amount of alcohol without any medical supervision, but this proposal never gained political acceptance. INTERPRETATION: The doctors had a certain responsibility for this erosion of the prohibition, and thereby also for its final demise. The whisky doctors were a threat to the profession's reputation, and the most unscrupulous were excluded from the Norwegian Medical Association. The main responsibility for the situation with regard to prescriptions, however, fell on the health authorities and politicians, who delayed the introduction of effective regulations for far too long.

[From alcohol to liquid ecstasy (GHB)--a survey of old and modern knockout agents. Part 1: historic and classic knockout agents]. / Vom Alkohol zum Liquid Ecstasy (GHB)--ein Uberblick über alte und moderne K.-o.-Mittel. Teil 1: Historische und klassische K.-o.-Mittel.

Alcohol has been the most important knockout drug in history and literature and continues to play an essential role up to now. Blunt force to the head in the form of a knockout punch is another mechanism leading to a transient loss of consciousness. Diethyl ether and chloroform are among the classical knockout substances. Although they have meanwhile been replaced by modern sedatives and hypnotics, their use is still observed in isolated cases.

Chemical and archaeological evidence for the earliest cacao beverages.

Chemical analyses of residues extracted from pottery vessels from Puerto Escondido in what is now Honduras show that cacao beverages were being made there before 1000 B.C., extending the confirmed use of cacao back at least 500 years. The famous chocolate beverage served on special occasions in later times in Mesoamerica, especially by elites, was made from cacao seeds. The earliest cacao beverages consumed at Puerto Escondido were likely produced by fermenting the sweet pulp surrounding the seeds.

The distribution of alcohol among the natives of Russian America.

The study of archival materials and published historical and ethnographic sources shows that alcohol played an insignificant role in contacts with the aboriginal population during the Russian colonization of Alaska. The Russian-American Company (RAC) tried to fight alcoholism and limited access of spirits to the natives of the Russian colonies partially for moral and partially for economic reasons. The only Alaskan natives to whom agents of the RAC supplied rum in large quantities were the Tlingit and Kaigani Haida in 1830­1842, and among them excessive drinking became a widespread problem. The chief suppliers of alcohol for these Native Americans were the British and American traders at the end of the eighteenth century. In the mid-nineteenth century traders and whalers began to supply it to the Bering Sea Eskimos as well. Russian colonization was marked by efforts to limit drunkenness in the native populations. In that sense, Russian colonization was favorable in comparison with subsequent American colonization of Alaska.

Alberta's and Ontario's liquor boards: why such divergent outcomes?

The provinces of Alberta and Ontario have chosen very different methods to distribute alcoholic beverages: Alberta privatized the Alberta Liquor Control Board (ALCB) in 1993 and established a private market to sell beverage alcohol, while Ontario, in stark contrast, opted to retain and expand the Liquor Control Board of Ontario (LCBO). This article examines the reasons for the divergent policy choices made by Ralph Klein and Mike Harris' Conservative governments in each province. The article draws on John Kingdon's "multiple streams decision-making model," to examine the mindsets of the key decision-makers, as well as "historical institutionalism," to organize the pertinent structural, historical and institutional variables that shaped the milieu in which decision-makers acted. Unique, province-specific political cultures, histories, institutional configurations (including the relative influence of a number of powerful actors), as well as the fact that the two liquor control boards were on opposing trajectories towards their ultimate fates, help to explain the different decisions made by each government. Endogenous preference construction in this sector, furthermore, implies that each system is able to satisfy all relevant stakeholders, including consumers.

[Franciscus Sylvius: A Life for Clinic, Research, Teaching And a Little Gin]. / Franciscus Sylvius: Ein Leben für Klinik, Forschung, Lehre und ein bisschen Gin.

Franciscus Sylvius, latinized from Franz de le Boë (*15 March 1614 in Hanau; † 14 November 1672 in Leiden), was a Hessian-Dutch physician, anatomist, and natural scientist of Flemish descent. He was an important clinician and iatrochemist, and is considered the founder of scientifically oriented medicine and clinical chemistry. Sylvius introduced the concept of affinity and dealt with digestive processes and body fluids. He was one of the leading exponents of the concept of blood circulation developed by William Harvey. As the person responsible for practical medicine in Leiden, Sylvius established bedside teaching as part of the medical curriculum, and he introduced his students to clinical medicine in an experimental way, both contrary to the rules of the time. He was also interested in pharmacology, herbalism and botany. For heartburn and digestive disorders, Sylvius mixed juniper berries, herbs and alcohol to create a medicine. According to legend, Sylvius marketed this medicine as Genever, for which the name Gin was later adopted in the British Isles, but not only used for medical purposes. Accordingly, the city of birth of Sylvius today calls itself a "birthplace of gin".

Introduction: Alcohol and Alcoholism.

This article discusses alcohol use throughout history. The discovery and cultivation of wine and beer and distillation of spirits are explored. The article spans prehistory, Egypt, Ancient Greece, Ancient Rome, Europe, and the Americas; and the religions Judaism, Christianity, and Islam. Also explored are the history and distillation of rum, gin, and champagne. Effects of alcohol use on society are discussed.

[Alcoholism at the end of 1980-s and beginning of 2010-s]. / Alkogolizm v kontse 1980-kh i nachale 2010-kh godov.

AIM: To study the 20-years' clinical alteration and alcoholism basing on the changes in its clinical symptoms and course. MATERIAL AND METHODS: The study included 527 alcoholics with formed alcohol withdrawal syndrome: 181 alcoholics were examined in 1988-1990 (Group 1) and 346 alcoholics in 2011-2012 (Group 2). RESULTS AND CONCLUSION: In Group 1, vodka consumption dominated at all stages of alcoholism. Group 2 included 172 alcoholics with the domination of vodka consumption and 174 alcoholics with mixed consumption. It was shown that in comparison with Group 1 (1988-1990 patients) patients from Group 2 (2011-2012) had slower and mild development of alcoholism, especially those in the mixed consumption group. The authors suggest that the change of the clinical pattern in Group 2 was due to the change in the composition of consumed alcoholic beverages.

Spirits and liqueurs in European traditional medicine: Their history and ethnobotany in Tuscany and Bologna (Italy).

ETHNOPHARMACOLOGICAL RELEVANCE AND BACKGROUND: Fermented drinks, often alcoholic, are relevant in many nutritional, medicinal, social, ritual and religious aspects of numerous traditional societies. The use of alcoholic drinks of herbal extracts is documented in classical pharmacy since the 1st century CE and it is often recorded in ethnobotanical studies in Europe, particularly in Italy, where are used for a wide range of medicinal purposes. Formulations and uses represent a singular tradition which responds to a wide range of environmental and cultural factors. AIMS: This research has two overarching aims To determine how long ancient uses, recipes and formulas for medicinal liqueurs from the pharmacopoeias and herbals of the 18th century persisted in later periods and their role in present ethnobotanical knowledge in areas of Tuscany and Emilia-Romagna (Italy). To trace other possible relationships among ancient and recent recipes of alcoholic beverages, from both popular and 'classic' (learned) sources in N-C Italy and neighboring areas. METHODS: The review of herbals and classical pharmacopoeias, and ethnobotanical field work in Alta Valle del Reno (Tuscany and Emilia Romagna, Italy) were followed of a systematic study of ingredients and medicinal uses with multivariate analysis techniques. RESULTS: The multivariate analysis clearly shows six different styles of preparing medicinal alcoholic beverages: 1. The medicinal wine formulae by Dioscorides (1st century CE). 2. The pharmacopoeias of Florence and Bologna in the 18th century CE. 3. The formularies of Santa Maria Novella and Castiglione (19th and early 20th centuries CE). 4. The ethnobotanical data from Appennino Tosco-Emiliano; home-made formulations based almost exclusively on the use of local resources. 5. Traditional recipes from NE Italy and Austria. 6. Traditional recipes from NW Italy, Emilia, and Provence (France). A total of 54 ingredients (29 fruits) from 48 species are used in different combinations and proportions in Alta Valle del Reno (Italy) to produce fermented beverages, liqueurs, distilled spirits and aromatized wines. Among these, 37 ingredients (33 species) are used as medicinal remedies. 15 ingredients (14 species) are also used to prepare specific medicinal liqueurs. Most are addressed to the treatment of diseases of the digestive system, dyspepsia in particular, followed by diseases of the respiratory system symptoms, not elsewhere classified and diseases of the skin and subcutaneous tissue, fundamentally of allergic origin. CONCLUSIONS: Although medicinal wines, liqueurs and spirits are recorded in numerous classical herbals and pharmacopoeias in Italy and other countries of Europe these show in terms of formulations and ingredients little influence in the ethnobotanical formulations recorded in Alta Valle del Reno (Italy), they apparently play no role in present ethnobotanical knowledge in Appennino Tosco-Emiliano and similarly in other areas of Italy, France and Austria. No (or very poor) persistence was found of ancient uses, recipes and formulas for medicinal liqueurs from pharmacopoeias and herbals of the 16th century CE in later periods in the formulas in use in the pharmacies of Tuscany. Popular recipes are strongly dependent on the availability of local wild and cultivated plants. Overall, Alta Valle del Reno ethnobotanical formulations of medicinal wines and spirits are extremely simple involving from one single ingredient to a few, which are locally produced or collected and selected among relevant medicinal resources used for a wide range of diseases in form of non-alcoholic aqueous extracts. Fruits gathered in the forests are the main ingredients which in this aspect show similarities with those from Tyrol (Austria). Medicinal liqueurs and wines are in analyzed ethnobotanical data mainly employed as digestives.