عنوان

Ethnoarchaeological Study of Brewing Technology in Wallaga Region of Western Oromia, Ethiopia

Number

LA113534

.Language of Text, Soundtrack etc

انگلیسی

Title Proper

Ethnoarchaeological Study of Brewing Technology in Wallaga Region of Western Oromia, Ethiopia

General Material Designation

[Article]

First Statement of Responsibility

Bula Sirika Wayessa, Diane Lyons, Brian Kooyman, et al.

Place of Publication, Distribution, etc.

Leiden

Name of Publisher, Distributor, etc.

Brill

Text of Note

In Wallaga, local beer (farso) is one of the most common alcoholic beverages. The beverage is prepared from cereals such as sorghum, millet, maize and barley and an additive plant known as gesho (Rhamnus prinoides). The beer is fermented in a ceramic jar known as huuroo. The brewing process causes pitting in the interior walls. Because most fermentation processes cause pitting of ceramic vessels, use alteration analysis cannot specifically identify past beer brewing practice. Ethnoarchaeological research of beer fermentation in Wallaga shows that in addition to erosion of interior walls of beer jars, the beer fermentation process results in the deposition of residues on the interior walls of the vessels. This residue from beer brewing is different from residue left by other processes because it includes ingredients not incorporated into other foods. As a result, plant microresidue analysis of archaeological ceramics can help to identify past brewing practices and major ingredients of indigenous beer. In Wallaga, local beer (farso) is one of the most common alcoholic beverages. The beverage is prepared from cereals such as sorghum, millet, maize and barley and an additive plant known as gesho (Rhamnus prinoides). The beer is fermented in a ceramic jar known as huuroo. The brewing process causes pitting in the interior walls. Because most fermentation processes cause pitting of ceramic vessels, use alteration analysis cannot specifically identify past beer brewing practice. Ethnoarchaeological research of beer fermentation in Wallaga shows that in addition to erosion of interior walls of beer jars, the beer fermentation process results in the deposition of residues on the interior walls of the vessels. This residue from beer brewing is different from residue left by other processes because it includes ingredients not incorporated into other foods. As a result, plant microresidue analysis of archaeological ceramics can help to identify past brewing practices and major ingredients of indigenous beer.

Date of Publication

2015

Physical description

99-114

Title

Journal of African Archaeology

Volume Number

13/1

International Standard Serial Number

2191-5784

Subject Term

beer

Subject Term

Ethiopia

Subject Term

ethnoarchaeology

Subject Term

Oromia

Subject Term

starch analysis

Subject Term

use-alteration analysis

Subject Term

Wallaga

Brian Kooyman

Bula Sirika Wayessa

Diane Lyons

Call Number

10.3213/2191-5784-10268

Electronic name

p

[Article]

275578

a

Y