To substantiate and illustrate the centrality of Molecular Archaeology in bridging the divide between the natural sciences and the humanities, I draw upon my laboratory’s research on "fermentation." Fermentation is probably the first energy system on earth, and is embodied in the physiology of all animals (including humans). It is probably the first biotechnology discovered and put to use by our species. In short, we coevolved with microorganisms, then harnessed them to our purposes in many innovative ways—to provide alcohol as an energy source, to carry out indigoid dye vats, to preserve and enhance the flavor and nutrition of foods made from tubers, grains, nuts and seeds, meat and fish, milk, etc.
Arguably, the most important fermentation system used by humankind was to make fermented beverages. As the universal medicine, social lubricant, mind-altering substance, religious symbol, artistic inspiration, and highly valued commodity, fermented beverages around the world became the focus of religious cults, pharmacopoeias, cuisines, economies, and society.
The products of fermentation likely had much to do with the evolution of our bodies, brains, and cultures, including more advanced civilization based on the domestication of cereals and other plants that provided the basis for permanent settlements.