Alcoholic drinks in China Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum in Philadelphia. Professor McGovern explains: “The earliest chemically confirmed alcoholic beverage in the world was discovered at Jiahu in the Yellow River Valley of China (Henan province), ca. 7000-6600 B.C. (Early Neolithic Period). It was an extreme fermented beverage made of wild grapes (the earliest attested use), hawthorn, rice, and honey.” And, Professor McGovern continues: “The Jiahu discovery illustrates how you should never give up hope in finding chemical evidence for a fermented beverage from the Palaeolithic period. Research very often has big surprises in store. You might think,
Sarawakian cuisine multiple variations can be found in various hawker stalls throughout the city. Tuak is a type of traditional alcoholic beverage to Sarawak's Dayak communities. It is made with glutinous rice or a mixture of fragrant rice and glutinous rice or just fragrant rice. The process of making tuak involves fermentation of the cooked rice where the starch in the rice is converted into sugar which is then fermented to produce alcohol. However, there is no accepted convention or definition on what constitutes tuak. Tuak is essentially an alcoholic drink produced by fermenting anything that contains carbohydrates, as long as it