“I wouldn’t dare. …because the bronze they were stored in is loaded with lead—at levels as high as 20 percent—and I’m not interested in a touch of lead poisoning.”

—Patrick McGovern, adjunct associate professor of anthropology, on not tasting his discovery of a 9,000-year-old Chinese fermented drink
(San Francisco Chronicle, Dec. 7).

Originally published on January 13, 2005