And then there’s Patrick McGovern, an archaeologist at the University of Pennsylvania who, after analyzing the residue that lingers in the nooks and crannies of millennia-old potted vessels, is bringing ancient elixirs back to life. It’s gastronomical nostalgia on steroids.
McGovern, a pioneer in the field of biomolecular archaeology who did undergraduate work in chemistry and has a Ph.D. in Near Eastern archaeology, has collaborated on five beverages with Sam Calagione, the award-winning founder and president of Dogfish Head brewery in Delaware: Midas Touch, an Iron Age beer based on samples found in the king’s supposed tomb; Chateau Jiahu, a Chinese blend of grapes, rice and honey based on the oldest sample of booze ever discovered; Theobrama, a 3,200 year-old Honduran chocolate drink; Chicha, a corn beer with Peruvian lineage; and Ta Henket, an Egyptian ale being released in December with 18,000-year-old components.
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