Archaeologists Discovered a 5,000-Year-Old Beer Recipe in China

Step aside with your claims to long legacies, craft breweries! This reconstructed beer recipe is over 5,000 years old. It’s the earliest beer recipe—and the earliest known use of barley—in China.

Archaeologists at Stanford University, while digging along China’s Wei River, made an intriguing discovery: A marvelously complete set of brewing equipment. And at the bottom of that equipment was something even more wonderful: Residue from the drink it once brewed.

Source: Archaeologists Discovered a 5,000-Year-Old Beer Recipe in China

Tubers…freaking Tubers… And it still tastes better than Bud lite.

Along a similar line, Dogfish Head Brewery had a collaboration with a biomolecular archaeologist who was able to reverse engineer an ancient Chinese beer from residue in pottery from the Jiahu culture. The beer is about 9000 years old, making it one of the oldest (if not the oldest) known beers in the world.  If you have a local Dogfish Head Brewery distributor, you can buy bottles of this “Chateau Jiahu”, the modern recreation of a 9,000 year old beer and try it out.

We Had A Cure For Leprosy For Centuries, But Couldn’t Get It To Work

People in China discovered the cure for leprosy in the 1300s, and yet for six hundred years, the cure didn’t actually work. We’ll tell you why a known cure wasn’t good enough, and how to make it good enough.

Source: We Had A Cure For Leprosy For Centuries, But Couldn’t Get It To Work

Now you know, should you come down with leprosy.  It is possible to get it from armadillos…

It’s a shame about how brief Alice Ball’s life was.  There aren’t many instances of science advancement by women, so it’s nice to see one.

Ever Cooked with Blood?

Back in 2008, renowned Danish chef René Redzepi and restaurateur Claus Meyer, now known to foodies as the masterminds behind the four-time world’s best restaurant Noma, opened a peculiar test kitchen in Copenhagen. The Nordic Food Lab, as they called it, was a space for chefs to experiment with the weird, new, and taboo in a way they never could in a working kitchen. Ever since, they’ve scored headlines with reports on cooking with fermented grasshoppers, pheasant essence, and even beaver anal glands. But perhaps no report they’ve issued has garnered as much attention and consternation as the one released this January by then-Food Lab intern Elisabeth Paul on how to substitute blood for eggs.

Source: Everything You Need to Know About Cooking with Blood

Very cool read.  I didn’t catch if they say whose specific blood they used/investigated – human, pig, etc.  But it makes sense that historically we’d have used blood if possible in hopes of nothing going to waste.  Blood donation is good for ~6 months as I understand – the article does talk about the difference between fresh and coagulated blood but not shelf life.