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Author: Camper English Publisher: Penguin ISBN: 0143134922 Category : Cooking Languages : en Pages : 369
Book Description
“At last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade.” —Amy Stewart, author of The Drunken Botanist and Wicked Plants “A fascinating book that makes a brilliant historical case for what I’ve been saying all along: alcohol is good for you…okay maybe it’s not technically good for you, but [English] shows that through most of human history, it’s sure beat the heck out of water.” —Alton Brown, creator of Good Eats Beer-based wound care, deworming with wine, whiskey for snakebites, and medicinal mixers to defeat malaria, scurvy, and plague: how today's tipples were the tonics of old. Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutrition and hydration, and were employed as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, traveling physicians concocted dubious intoxicating nostrums, and the drinks we’re familiar with today began to take form. In turn, scientists studied fermentation and formed the germ theory of disease, and developed an understanding of elemental gases and anesthetics. Modern cocktails like the Old-Fashioned, Gimlet, and Gin and Tonic were born as delicious remedies for diseases and discomforts. In Doctors and Distillers, cocktails and spirits expert Camper English reveals how and why the contents of our medicine and liquor cabinets were, until surprisingly recently, one and the same.
Author: Camper English Publisher: Penguin ISBN: 0143134922 Category : Cooking Languages : en Pages : 369
Book Description
“At last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade.” —Amy Stewart, author of The Drunken Botanist and Wicked Plants “A fascinating book that makes a brilliant historical case for what I’ve been saying all along: alcohol is good for you…okay maybe it’s not technically good for you, but [English] shows that through most of human history, it’s sure beat the heck out of water.” —Alton Brown, creator of Good Eats Beer-based wound care, deworming with wine, whiskey for snakebites, and medicinal mixers to defeat malaria, scurvy, and plague: how today's tipples were the tonics of old. Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutrition and hydration, and were employed as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, traveling physicians concocted dubious intoxicating nostrums, and the drinks we’re familiar with today began to take form. In turn, scientists studied fermentation and formed the germ theory of disease, and developed an understanding of elemental gases and anesthetics. Modern cocktails like the Old-Fashioned, Gimlet, and Gin and Tonic were born as delicious remedies for diseases and discomforts. In Doctors and Distillers, cocktails and spirits expert Camper English reveals how and why the contents of our medicine and liquor cabinets were, until surprisingly recently, one and the same.
Author: Everest Media, Publisher: Everest Media LLC ISBN: Category : Cooking Languages : en Pages : 43
Book Description
Please note: This is a companion version & not the original book. Sample Book Insights: #1The practice of providing work beer to employees was not limited to ancient times. It was common into the Industrial Revolution, when employers were not trying to create a drunk and docile workforce, but instead wanted to keep people hydrated. #2 The history of alcohol use dates back to the ancient Egyptians, who used it both in medicine and as medicine. The Ebers papyrus, a scroll compiled of older Egyptian medical and magical texts, contains instructions for herbal medicine, surgical procedures, and spells and incantations to cure ailments like crocodile bites and baldness. #3 The ancient Greeks, who were more accustomed to the Mediterranean climate, considered beer to be a foreigner’s beverage. They did not drink their wine neat, but usually mixed it with water. The Greeks knew that water alone could be unhealthy, as they wrote about it in Airs, Waters, Places. #4 Hippocratic authors distinguished different types of wine for its color, concentration, smell, and age. They claimed that white strong wine was beneficial for passing urine and inflamed organs, and that it was also beneficial in acute diseases.
Author: Mallory O'Meara Publisher: Harlequin ISBN: 1488075913 Category : Cooking Languages : en Pages : 409
Book Description
*A Finalist for the Spirited Award for Best New Book on Drinks Culture, History or Spirits* “At last, the feminist history of booze we’ve been waiting for!” —Amy Stewart, author of The Drunken Botanist The James Beard Award-winning history of women drinking through the ages Strawberry daiquiris. Skinny martinis. Vodka sodas with lime. These are the cocktails that come in sleek-stemmed glasses, bright colors and fruity flavors—these are the Girly Drinks. From the earliest days of civilization, alcohol has been at the center of social rituals and cultures worldwide. But when exactly did drinking become a gendered act? And why have bars long been considered “places for men” when, without women, they might not even exist? With whip-smart insight and boundless curiosity, Girly Drinks unveils an entire untold history of the female distillers, drinkers and brewers who have played a vital role in the creation and consumption of alcohol, from ancient Sumerian beer goddess Ninkasi to iconic 1920s bartender Ada Coleman. Filling a crucial gap in culinary history, O’Meara dismantles the long-standing patriarchal traditions at the heart of these very drinking cultures, in the hope that readers everywhere can look to each celebrated woman in this book—and proudly have what she’s having.
Author: Sarah H. Meacham Publisher: JHU Press ISBN: 0801897912 Category : History Languages : en Pages : 202
Book Description
In this original examination of alcohol production in early America, Sarah Hand Meacham uncovers the crucial role women played in cidering and distilling in the colonial Chesapeake. Her fascinating story is one defined by gender, class, technology, and changing patterns of production. Alcohol was essential to colonial life; the region’s water was foul, milk was generally unavailable, and tea and coffee were far too expensive for all but the very wealthy. Colonists used alcohol to drink, in cooking, as a cleaning agent, in beauty products, and as medicine. Meacham finds that the distillation and brewing of alcohol for these purposes traditionally fell to women. Advice and recipes in such guidebooks as The Accomplisht Ladys Delight demonstrate that women were the main producers of alcohol until the middle of the 18th century. Men, mostly small planters, then supplanted women, using new and cheaper technologies to make the region’s cider, ale, and whiskey. Meacham compares alcohol production in the Chesapeake with that in New England, the middle colonies, and Europe, finding the Chesapeake to be far more isolated than even the other American colonies. She explains how home brewers used new technologies, such as small alembic stills and inexpensive cider pressing machines, in their alcoholic enterprises. She links the importation of coffee and tea in America to the temperance movement, showing how the wealthy became concerned with alcohol consumption only after they found something less inebriating to drink. Taking a few pages from contemporary guidebooks, Every Home a Distillery includes samples of historic recipes and instructions on how to make alcoholic beverages. American historians will find this study both enlightening and surprising.
Author: Nick Moyle Publisher: Watkins Media Limited ISBN: 1848992742 Category : Brewing Languages : en Pages : 178
Book Description
"A home brew revolution is underway. No longer the preserve of '70s throwbacks, a new wave of booze-makers are brewing, fermenting and infusing in their home kitchens, making an exciting array of alcoholic drinks. Brew it Yourself is a collection of more than 75 homegrown brewing recipes, sure to put a fizz back into this popular pastime by adding a modern twist to some old favourites and introducing whole new range of drinks to tantalise the taste buds. Combining two of their passions--alcohol and gardening--authors Richard Hood and Nick Moyle (the Two Thirsty Gardeners) take special care to explain the importance of the ingredients in each of their recipes--whether grown in the garden, foraged in the wild or bought from their local supermarket. With drinks ranging from a classic elderflower sparkle to homemade absinthe, Richard and Nick bring the art of brewing back to earth. They'll tell you how to turn surplus fruit harvests into amazing wines and liqueurs; introduce you to the ancient arts of mead and cider making; guide you through some easy beer recipes, from hop packed IPAs to a striking Viking ale; use surprising ingredients such as lavender and nettles for some fun sparkling drinks; and take you on a world booze cruise that includes a Mexican pineapple tepache, Scandinavian mulled glogg and Finnish lemon sima. Brew it Yourself also debunks myths, celebrates experimentation and takes the fear out of the science of fermentation. It proves that creating your own tasty alcoholic drinks doesn't need to be complicated, doesn't need to be costly and, most importantly, can be a whole lot of fun." --Amazon.
Author: Brandy Schillace Publisher: Simon and Schuster ISBN: 1982113820 Category : Biography & Autobiography Languages : en Pages : 217
Book Description
The “delightfully macabre” (The New York Times) true tale of a brilliant and eccentric surgeon…and his quest to transplant the human soul. In the early days of the Cold War, a spirit of desperate scientific rivalry birthed a different kind of space race: not the race to outer space that we all know, but a race to master the inner space of the human body. While surgeons on either side of the Iron Curtain competed to become the first to transplant organs like the kidney and heart, a young American neurosurgeon had an even more ambitious thought: Why not transplant the brain? Dr. Robert White was a friend to two popes and a founder of the Vatican’s Commission on Bioethics. He developed lifesaving neurosurgical techniques still used in hospitals today and was nominated for the Nobel Prize. But like Dr. Jekyll before him, Dr. White had another identity. In his lab, he was waging a battle against the limits of science and against mortality itself—working to perfect a surgery that would allow the soul to live on after the human body had died. This “fascinating” (The Wall Street Journal), “provocative” (The Washington Post) tale follows his decades-long quest into tangled matters of science, Cold War politics, and faith, revealing the complex (and often murky) ethics of experimentation and remarkable innovations that today save patients from certain death. It’s a “masterful” (Science) look at our greatest fears and our greatest hopes—and the long, strange journey from science fiction to science fact.
Author: Herman F. Willkie Publisher: ISBN: 9781736980200 Category : Languages : en Pages : 206
Book Description
Written specifically for use in the educational program of the production division of Seagram Distillers Corporation, this volume provides a fundamental explanation of the physical and chemical processes involved in the operation of a grain alcohol distillery.
Author: Ray Foley Publisher: Sourcebooks, Inc. ISBN: 1402257899 Category : Cooking Languages : en Pages : 476
Book Description
"Ray Foley is known as the bartender's bartender. Leave it to him to take the mystery out of mixology!" —Legendary spirits master, author, and marketer Michel Roux Bartenders don't rely on just anyone to create shots and shooters. They turn to Bartender Magazine, published by thirty-year industry veteran Ray Foley, trusted by more than 150,000 barkeeps. Now, you can get your quick sips straight from the top—from Bartender and the best mix masters across America. From sophisticated to fun, this is the only shooter book you'll ever need.
Author: David Wondrich Publisher: Oxford University Press ISBN: 0199311137 Category : Cooking Languages : en Pages : 881
Book Description
The Oxford Companion to Spirits and Cocktails presents an in-depth exploration of the world of spirits and cocktails in a ground-breaking synthesis. The Companion covers drinks, processes, and techniques around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktails bars, including entries on key cocktails and influential mixologists and cocktail bars.
Author: Reid Mitenbuler Publisher: Penguin ISBN: 0698145402 Category : Cooking Languages : en Pages : 322
Book Description
How bourbon came to be, and why it’s experiencing such a revival today Unraveling the many myths and misconceptions surrounding America’s most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced America’s political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself. Taking readers behind the curtain of an enchanting—and sometimes exasperating—industry, the work of writer Reid Mitenbuler crackles with attitude and commentary about taste, choice, and history. Few products better embody the United States, or American business, than bourbon. A tale of innovation, success, downfall, and resurrection, Bourbon Empire is an exploration of the spirit in all its unique forms, creating an indelible portrait of both bourbon and the people who make it.
Author: Camper English
Author: Camper English
Author: Everest Media,
Author: Mallory O'Meara
Author: Sarah H. Meacham
Author: Nick Moyle
Author: Brandy Schillace
Author: Herman F. Willkie
Author: Ray Foley
Author: David Wondrich
Author: Reid Mitenbuler