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From the Preface
Fermented foods are essential components of people's diets in many parts of the world, especially in Asia. Primitive sour milk and cheese were produced in Mesopotamia in 6000 BC (Hosono 1997), while wine was drunk as early as 4000 BC (Nojiro 1988). It is believed that production and preservation of foods utilizing fermentation were diffused into the lives of ancient people (Kozaki et al. 1998). Records have shown that most of the ancient fermented foods originated in Central Asia, then slowly spread to China, Europe, and other parts of the world...
The Archeology of Central Philippines, rev ed. by Wilhelm Solheim, II. From the Preface... There are at least two good reasons for a Revised Edition of this book. First, it has been out of print for a number of years and second-hand copies are hard to come by. If only to make available again the considerable body of data to those who need it, a second edition is worthwhile. In ordering the data, most of which are concerned with earthenware pottery, four different pottery complexes were proposed. These pottery complexes have stood the test of time and survived new data. However, there has been considerable evolution in the concepts of two of the more important complexes and this evolution should be brought up to date. What better place to bring these up to date than in the context of their original presentation...
