Jingbo Li
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Jingbo Li has a total of 11 co-authors. Here are the top co-authors by number of shared publications:
- Li Liu
Department of East Asian Languages and Cultures, Stanford University, Stanford, CA 94305, USA
2 shared publications - Duo Tian
China-Central Asia “the Belt and Road” Joint Laboratory On Human and Environment Research, Key Laboratory of Cultural Heritage Research and Conservation, School of Culture Heritage, Northwest University, Xi’an, China
1 shared publication - Jianping Zhang
Key Laboratory of Cenozoic Geology and Environment, Institute of Geology and Geophysics, Chinese Academy of Sciences, Beijing 100029, China
1 shared publication Jianrong Chong
1 shared publicationLei Yang
1 shared publicationLeping Jiang
Zhejiang Provincial Institute of Cultural Relics and Archaeology
1 shared publication
Latest Publications
- 20 November 2025
- Published by Elsevier in Journal of Archaeological Science: Reports
- Vol. 69
Diet and social differentiation in Western Zhou China: isotopic evidence from Zhouyuan
- 20 November 2025
- Published by Elsevier in Journal of Archaeological Science: Reports
- Vol. 69
Diet and social differentiation in Western Zhou China: isotopic evidence from Zhouyuan
- Top Cited PapersOpen Access
- 9 December 2024
- Published by National Academy of Sciences in Proceedings of the National Academy of Sciences
- Vol. 121 (51)
Identification of 10,000-year-old rice beer at Shangshan in the Lower Yangzi River valley of China
The origins of rice domestication and the beginnings of alcoholic fermentation in China are intriguing research topics, with the Shangshan culture in the Lower Yangzi River region being a focal point of archaeological investigations. This study employs a multiproxy approach (phytolith, starch, and fungi) to analyze microfossil remains associated with pottery vessels from the earliest phase of the Shangshan site (ca. 10,000 to 9,000 cal. BP). The results indicate that rice was consumed as a dietary staple and used for brewing fermented beverages with a qu starter containing Monascus mold and yeast as fermentation agents. The fermentation ingredients included rice, supplemented with other cereals (Job’s tears, Panicoideae, and Triticeae), acorn, and lily. This rice-fungi-based multiplant brewing method marked the earliest-known alcoholic fermentation technique in East Asia. The emergence of this fermentation technology is attributable to the early development of rice domestication and the arrival of the wet-warm Holocene climate, which was favorable for fungal growth. These alcoholic beverages likely played a pivotal role in ceremonial feasting, highlighting their ritual function as a driving factor that may have stimulated the intensive utilization and widespread cultivation of rice in Neolithic China.
- 9 December 2024
- Published by National Academy of Sciences in Proceedings of the National Academy of Sciences
- Vol. 121 (51)
Top Cited PapersOpen AccessIdentification of 10,000-year-old rice beer at Shangshan in the Lower Yangzi River valley of China
The origins of rice domestication and the beginnings of alcoholic fermentation in China are intriguing research topics, with the Shangshan culture in the Lower Yangzi River region being a focal point of archaeological investigations. This study employs a multiproxy approach (phytolith, starch, and fungi) to analyze microfossil remains associated with pottery vessels from the earliest phase of the Shangshan site (ca. 10,000 to 9,000 cal. BP). The results indicate that rice was consumed as a dietary staple and used for brewing fermented beverages with a qu starter containing Monascus mold and yeast as fermentation agents. The fermentation ingredients included rice, supplemented with other cereals (Job’s tears, Panicoideae, and Triticeae), acorn, and lily. This rice-fungi-based multiplant brewing method marked the earliest-known alcoholic fermentation technique in East Asia. The emergence of this fermentation technology is attributable to the early development of rice domestication and the arrival of the wet-warm Holocene climate, which was favorable for fungal growth. These alcoholic beverages likely played a pivotal role in ceremonial feasting, highlighting their ritual function as a driving factor that may have stimulated the intensive utilization and widespread cultivation of rice in Neolithic China.