Dr Maziyar Ghiabi has announced the proceedings of a two-day symposium titled ‘Healing Disruption: Histories of Intoxication and ‘Addiction’. The symposium is to be held on 26th-27th January, 2023 at Reed Hall, Exeter University, UK. For more details please email email@example.com.
cultures of intoxication
Points Interview— “Theorizing Alcoholic Drinks in Ancient India: The Complex Case of Maireya” with James McHugh
Editor’s Note: This is the second Points interview with authors from the latest issue of ADHS’s journal Social History of Alcohol and Drugs (vol. 35, no. 1; Spring 2021), published by the University of Chicago Press. Today we feature Dr. James McHugh, an Associate Professor in the School of Religion at the University of Southern California You can see his article here. Contact the University of Chicago Press to subscribe to the journal or request access to this article or any other article from SHAD’s history.
An alcoholic drink called maireya is prominent in ancient texts from South Asia and features prominently in Buddhist law on alcohol. The article considers what we can say about the chronology, the nature, and the cultural significance of maireya. Maireya became prominent several centuries BCE, maintaining this high profile until the early first millennium CE. It was theorized to be made with an innately flexible formula with a secondary fermentation. Maireya is presented as a drink of social distinction. Flexible and based on sugars, maireya was an ideal drink to pair with the cereal-based drink called surā in Buddhist law, which reflects both the tastes and theories of this early period.
Tell readers a little about yourself
I’m based in LA, as an associate professor at the University of Southern California. I research and teach various topics connected to the cultures and religions of premodern South Asia, mostly using written sources in Sanskrit and related languages. I tend to be interested in subjects involving the manipulation and consumption of what were deemed significant substances—such as aromatics like camphor or drugs and alcoholic drinks. My first book, Sandalwood and Carrion: Smell in Indian Religion and Culture, was a wide-ranging history of the sense of smell, perfumery, and the use of aromatics in India. More recently, I have been doing a big project on alcohol, which also got me interested in some of the things we call drugs today.
“Sipping on Some Sizzurp”: Lean, Southern Rap, and Cultures of Intoxication
Editor’s Note: Today’s post comes from contributing editor Peder Clark. Dr. Clark is a historian of modern Britain, with research interests in drugs, subcultures, health, everyday life, and visual culture. He completed his PhD in 2019 at the London School of Hygiene and Tropical Medicine (LSHTM) and currently holds a position at the University of Liverpool.
“Sipping on some sizzurp, sip, sipping on some, sip / Sipping on some sizzurp, sip, sipping on some, sip”
With bass rattling and drums stuttering, what was this magical elixir that Memphis rapper Project Pat so thrillingly (and alliteratively) extolled? “Sippin’ on my Syrup”—released in early 2000 by Pat’s brother’s group Three Six Mafia and UGK—was an anthem that introduced the titular intoxicant to wider public consciousness.
Known by a variety of names including “Syrup,” “sizzurp,” “purple drank,” “Texas tea,” or “lean,” the drink was a potent cocktail of cough syrup (containing codeine and promethazine), a sugary carbonated beverage (typically Sprite), and hard candy such as Jolly Ranchers to add further flavor. Users report a woozy euphoria that is both relaxing and trippy and that feels”almost like you’re floating away from your body.”
By the time of “Sippin’ on my Syrup’s” recording, lean had become closely associated with major southern cities—or, more precisely, with the popular “dirty south” rap and hip-hop sound that produced Outkast, Big Tymers, Goodie Mob, Ludacris, 2Chainz, and, more recently, Travis Scott, Migos, and Megan Thee Stallion, to name just a few. Lance Scott Walker’s authoritative Houston Rap Tapes suggests that blues musicians had been adding cough syrup to their wine or beer as early as the 1960s, and, by the nineties, it was the intoxicant of choice for those in the rap game.