I may be wrong, but I know of no ancient source that speaks of what we would properly call "carbonated" beer or "sparkling" wine. Modern bubbly beer and sparkling wine are produced either as real ale, via the champaignoise method, by adding a bit of sugar right before bottling to reactivate the yeasts, or in the case of commercial pasteurized beers and certain unmentionable wines, by bubbling CO[sub]2 under pressure at bottling.
Neither of those methods was apparently available to the ancients. If there are ancient texts that refer to "bubbly beer," the only way that could have happened was that the beer was being drunk during the first few days of fermentation, when it was indeed foaming, and thus much before we moderns would consider it finished.
Thomas W. Kavanagh
I really enjoyed the article on reproducing King Midas' funeral feast. The descriptions of the food sound delicious. Is it possible to get the recipes? Perhaps you could post them on your Web site.
You can find chef Pamela Horowitz's recipes for the King Midas feast at www.museum.upenn.edu/Midas/recipes.html.
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|Date:||Jan 20, 2001|
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