Fermentology Miniseminars: Fermentation in Ancient Mesopotamia: Beer, Bread and Beer

In this talk, Tate Paulette, archaeologist and assistant professor in the Department of History at NC State, will explore the foods and, especially, the fermented foods of ancient Mesopotamia. He will look at ancient recipes, royal inscriptions, administrative records, archaeological remains, artistic works and our culinary tour through the famous “land between the rivers.” Particular attention will be devoted to bread, beer, yogurt and cheese, the fermented cornerstones of the Mesopotamian diet.