By Rod Phillips
No matter if as wine, beer, or spirits, alcohol has had a continuing and sometimes debatable position in social existence. In his leading edge ebook at the attitudes towards and intake of alcohol, Rod Phillips surveys a 9,000-year cultural and fiscal heritage, uncovering the tensions among alcoholic beverages as fit staples of day-by-day diets and as items of social, political, and spiritual nervousness. within the city facilities of Europe and the United States, the place it used to be obvious as more fit than untreated water, alcohol received a foothold because the drink of selection, however it has been extra regulated by way of governmental and spiritual professionals greater than the other commodity. As a possible resource of social disruption, alcohol created risky barriers of appropriate and unacceptable intake and broke via limitations of sophistication, race, and gender.
Phillips follows the ever-changing cultural meanings of those powerful potables and makes the dazzling argument that a few societies have entered "post-alcohol" levels. His is the 1st e-book to check and clarify the meanings and results of alcohol in such intensity, from worldwide and long term views.
Read or Download Alcohol: A History PDF
Similar food & drink books
From honey specialists C. Marina Marchese, founding father of crimson Bee ® Honey and Kim Flottum, editor of Bee Culture Magazine comes this entire advent to the foundation, style, and culinary makes use of of greater than 30 varietals of honey, from ubiquitous clover to tangy superstar thistle to wealthy, smoky buckwheat.
Rework your eating corridor foodstuff into connoisseur feasts! final eating corridor Hacks bargains seventy five awesome and artistic recipe principles that use goods available on your university eating corridor. Any evening of the week, you could dine on tzatziki chook salad, quesadillas, sloppy joes, lemon-pepper pasta, fried rice, scalloped tomatoes, chook and waffles, Asian nachos, or bruschetta.
Now with book particular recipes! Western North Carolina is a longtime vacationer vacation spot with ski slopes, mountaineering trails, scenic drives alongside the Blue Ridge freeway, nationwide and kingdom parks, and various different leisure choices. The area is usually a favored real-estate mecca for retirees and holiday domestic purchasers.
Tasty, healthy recipes for starting to be infants and toddlers!
Of direction your child's meals must always be made from the most up to date, healthiest materials attainable! With 201 natural child and little one nutrients, you'll be yes your transforming into baby eats the main nourishing nutrition nature can provide. With the healthy recipes during this e-book, you could create well-balanced, all-natural dishes correct on your own residence. As basic to arrange as they're nutritious, those yummy child and little one food include:
Dutch Baked Apple Pancake
Creamy Spinach Pita Pizza
Orange chook Stir-Fry
Cinnamon Pineapple Crumble
Every recipe is outfitted to make your existence much less complicated—whether you're freezing them for later or creating a family-friendly dish that may fulfill the complete desk. those scrumptious food are effortless in your child's tummy, the surroundings, and your schedule!
- Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great
- Cheese & Beer
- The Brewer's Tale: A History of the World According to Beer
- Cooking with Giovanni Caboto: Regional Italian Cuisine
- Native American Cooking (Native American Life)
Extra resources for Alcohol: A History
14 From several sites around the city, Rothschild pieces together a foodways picture shaped by such factors as supply, race, and class. Each of this book’s parts includes a food voice narrative of personal perspectives on food and the city. Part I concludes with Annie Hauck-Lawson’s “My Little Town: A Brooklyn Girl’s Food Voice,” the story of her “food-centric” family in Brooklyn and her lifelong engagement with the local food supply. Hauck-Lawson’s narrative begins with her childhood memories of her family’s growing and gathering food and continues with her encouragement of her students and her own children to be an active part of the city’s agriculture, ﬁshing, and gathering.
Their ﬁsh or meat they usually boil in water, without salt, or smout [rendered fat], and nothing more than the articles yield. They know of no stewing, fricasseeing, baking, frying, or the like methods of cooking, and seldom do they warm up or boil any food, unless it be small pieces of meat or ﬁsh, when they travel or are hunting, and have no other opportunity to prepare their food. For bread they use maize, or Turkey corn, which the women pound ﬁne into meal (as the Hebrews did their manna in the wilderness), of which they bake cakes, for they know nothing of mills.
As any New Yorker knows, the panino (or as we call Italian grilled sandwiches here, a panini [the plural erroneously used as a singular]) has taken the city. A few months ago, lunching in the Meatpacking District, one of Manhattan’s “hot” areas, I saw a Cuban panini featured on the menu. Composed of regular ham, cheese, and tomato, it was neither a Cuban sandwich nor an Italian one, and to top it all off, literally, it was also served with salsa, adding a south-of-the-border note. A sign in a restaurant window in Midtown offered a Reuben panini—corned beef, sauerkraut, Swiss cheese, and Russian dressing, a classic New York sandwich (whether by adoption or through invention) made to sound more trendy by serving it in the style of the moment.