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Translate the highlighted words as you listen to the song
This
chimpanzee
stumbles
across
a
windfall
of
overripe
plums
Many
of
them
have
split
open
Drawing
him
to
their
intoxicating
fruity
odor
He
gorges
himself
And
begins
to
experience
some
strange
effects
This
unwitting
ape
has
stumbled
on
a
process
That
humans
will
eventually
harness
To
create
beer
wine
and
other
alcoholic
drinks
The
sugars
in
overripe
fruit
attract
microscopic
organisms
Known
as
yeasts
As
the
yeasts
feed
on
the
fruit
sugars
they
produce
A
compound
called
ethanol—
The
type
of
alcohol
in
alcoholic
beverages
This
process
is
called
fermentation
Nobody
knows
exactly
when
Humans
began
to
create
fermented
beverages
The
earliest
known
evidence
comes
from
7000
BCE
in
China
Where
residue
in
clay
pots
Has
revealed
that
people
were
making
an
alcoholic
beverage
From
fermented
rice
millet
grapes
and
honey
Within
a
few
thousand
years
Cultures
all
over
the
world
were
fermenting
their
own
drinks
Ancient
Mesopotamians
and
Egyptians
made
beer
throughout
the
year
From
stored
cereal
grains
This
beer
was
available
to
all
social
classes
And
workers
even
received
it
in
their
daily
rations
They
also
made
wine
But
because
the
climate
wasn't
ideal
for
growing
grapes
It was
a
rare
and
expensive
delicacy
By
contrast
in
Greece
and
Rome
where
grapes
grew
more
easily
Wine
was
as
readily
available
as
beer
was
in
Egypt
and
Mesopotamia
Because
yeasts
will
ferment
basically
any
plant
sugars
Ancient
peoples
made
alcohol
From
whatever
crops
and
plants
grew
where
they
lived
In
South
America
people
made
chicha
from
grains
Sometimes
adding
hallucinogenic
herbs
In
what's
now
Mexico
pulque
made
from
cactus
sap
Was
the
drink
of
choice
While
East
Africans
made
banana
and
palm
beer
And
in
the
area
that's
now
Japan
people
made
sake
from
rice
Almost
every
region
of
the
globe
had
its
own
fermented
drinks
As
alcohol
consumption
became
part
of
everyday
life
Some
authorities
latched
onto
effects
they
perceived
as
positive—
Greek
physicians
considered
wine
to
be
good
for
health
And
poets
testified
to
its
creative
qualities
Others
were
more
concerned
about
alcohol's
potential
for
abuse
Greek
philosophers
promoted
temperance
Early
Jewish
and
Christian
writers
in
Europe
integrated
wine
into
rituals
But
considered
excessive
intoxication
a
sin
And
in
the
middle
east
Africa
and
Spain
An
Islamic
rule
against
praying
while
drunk
Gradually
solidified
into
a
general
ban
on
alcohol
Ancient
fermented
beverages
had
relatively
low
alcohol
content
At
about
13%
alcohol
The
by-products
wild
yeasts
generate
during
fermentation
Become
toxic
and
kill
them
When
the
yeasts
die
Fermentation
stops
and
the
alcohol
content
levels
off
So
for
thousands
of
years
alcohol
content
was
limited
That
changed
with
the
invention
of
a
process
Called
distillation
9th
century
Arabic
writings
describe
boiling
fermented
liquids
To
vaporize
the
alcohol
in
them
Alcohol
boils
at
a
lower
temperature
than
water
So
it
vaporizes
first
Capture
this
vapor
cool
it
down
and
what's
left
is
liquid
alcohol
Much
more
concentrated
than
any
fermented
beverage
At
first
these
stronger
spirits
were
used
for
medicinal
purposes
Then
spirits
became
an
important
trade
commodity
Because
unlike
beer
and
wine
they
didn't
spoil
Rum
made
from
sugar
Harvested
in
European
colonies
in
the
Caribbean
Became
a
staple
for
sailors
And
was
traded
to
North
America
Europeans
brought
brandy
and
gin
to
Africa
And
traded
it
for
enslaved
people
land
And
goods
like
palm
oil
and
rubber
Spirits
became
a
form
of
money
in
these
regions
During
the
Age
of
Exploration
Spirits
played
a
crucial
role
in
long
distance
sea
voyages
Sailing
from
Europe
to
east
Asia
and
the
Americas
could
take
months
And
keeping
water
fresh
for
the
crews
was
a
challenge
Adding
a
bucket
of
brandy
to
a
water
barrel
kept
water
fresh
longer
Because
alcohol
is
a
preservative
that
kills
harmful
microbes
So
by
the
1600s
Alcohol
had
gone
from
simply
giving
animals
a
buzz
To
fueling
global
trade
and
exploration
Along
with
all
their
consequences
As
time
went
on
Its
role
in
human
society
would
only
get
more
complicated