as an alcoholic beverage has no place in this book, but it does have two claims for inclusion. One is that the early history of brewing is closely bound up with that of bread-making, as both were early and obvious ways of using cereals. The other is that beer is an ingredient in certain dishes.
It was in ancient Egypt and the Near East that the beer and bread connection was apparent from early times. But the same connection is found at later times elsewhere, for example in N. Europe. Studies such as some of those edited by Astri Riddervold (1988) provide details. The essential fact, of course, is that beer provided the ale-barm or yeast that was used to raise many loaves.
As for beer as an ingredient, this is prominent in the north of France and Belgium, especially for various versions of carbonade, for each of which a specific beer may be required. In Britain, beer is used in curing or cooking ham and it does occur occasionally in other culinary contexts, of which Elizabeth Craig (1955) has provided details. Its uses in Germany, for example in meat cookery and certain sweet soups, are more noticeable.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
Craig, Elizabeth (1955), Beer and Vittles, London: Museum Press.
