Alcohol: A History by Rod Phillips

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.

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Extra resources for Alcohol: A History

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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.

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