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Author: Camper English
Publisher: Penguin
ISBN: 0143134922
Category : Cooking
Languages : en
Pages : 369
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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
Get Book Here
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: 0525506594
Category : Cooking
Languages : en
Pages : 369
Get Book Here
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
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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: Steve Jones
Publisher: The Countryman Press
ISBN: 1682682447
Category : Cooking
Languages : en
Pages : 369
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Book Description
A field guide to cheese-and-drink combinations that go beyond Parmigiano and Prosecco Cheese and wine are a classic combination, but many cheeses taste even better with beer or cider. Steve Jones, proprietor of the Portland- based Cheese Bar and Chizu (cheese served sushi- style), has been successfully matching cheeses with alcoholic beverages for more than two decades. Here he shares his knowledge by introducing 75 different cheeses and pairing each with the beverage that brings out the best in both. Jones provides a treasure trove of delectable, often surprising pairings, as well as simple steps for successful experimentation. This guide will function as a crash course for beginners on buying, storing, and serving cheese and alcohol, while offering more seasoned aficionados page after page of cheese-and-beverage combinations to replicate at home. With gorgeous photographs, this book captures the allure, approachability, and, most importantly, the sheer joy of pairing cheese with beer, wine, or cider.
Author: Camper English
Publisher: Penguin
ISBN: 0143134922
Category : Cooking
Languages : en
Pages : 369
Get Book Here
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: Patrick E. McGovern
Publisher: Univ of California Press
ISBN: 0520944682
Category : Cooking
Languages : en
Pages : 357
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Book Description
In a lively gastronomical tour around the world and through the millennia, Uncorking the Past tells the compelling story of humanity's ingenious, intoxicating search for booze. Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about the creation and history of alcohol, and the role of alcohol in society across cultures. Along the way, he integrates studies in food and sociology to explore a provocative hypothesis about the integral role that spirits have played in human evolution. We discover, for example, that the cereal staples of the modern world were probably domesticated in agrarian societies for their potential in fermenting large quantities of alcoholic beverages. These include the delectable rice wines of China and Japan, the corn beers of the Americas, and the millet and sorghum drinks of Africa. Humans also learned how to make mead from honey and wine from exotic fruits of all kinds: even from the sweet pulp of the cacao (chocolate) fruit in the New World. The perfect drink, it turns out-whether it be mind-altering, medicinal, a religious symbol, liquid courage, or artistic inspiration-has not only been a profound force in history, but may be fundamental to the human condition itself. This coffee table book will sate the curiosity of any armchair historian interested in the long history of food and wine.
Author: Irving Hirsch
Publisher: University Publishing House
ISBN: 9781570020858
Category : Alcoholic beverages
Languages : en
Pages : 183
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Book Description
Author: L. Nykänen
Publisher: Springer Science & Business Media
ISBN: 9789027715531
Category : Cooking
Languages : en
Pages : 430
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Book Description
Author: Susanna Forbes
Publisher: Hardie Grant Publishing
ISBN: 1787133095
Category : Cooking
Languages : en
Pages : 449
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Book Description
“The perfect guide you need to find out about the apple, the orchard, the maker and blender – in short, CIDER.” – Tom Oliver, Oliver’s Cider & Perry, Herefordshire "Susanna's passion for cider has taken her from the heartlands of the old cider world to newer frontiers of it. Her straightforward common-sense approach combined with her love for the cider world means she has put together a neat little book full of the best bits of it to share. Well done!" – Bill Bradshaw, co-author of World's Best Cider "Susanna Forbes is one of the most knowledgeable and committed ambassadors for cider, both near and far, at the table, in the glass and in the orchard. Her passion is present in every page of The Cider Insider." Ryan Burk, head cider maker at Angry Orchard, board of directors, US Association of Cider Makers Cider is enjoying a resurgence! A wave of new generation producers are joining family cidermakers around the world to reinvigorate a drink that has been enjoyed throughout history by all. With a new-found respect for the orchard, the apple and the pear, today’s cidermakers are blending heritage with modern methods. In The Cider Insider, award-winning drinks writer and now, cidery owner, Susanna Forbes has hand-picked 100 of the world’s best craft ciders – and perries – that are worth seeking out and drinking now. Travel with her to each atmospheric orchard to meet the individuals that pour their souls into this glorious drink. For each entry, we hear about the region, the varieties of apples and pears in use, how each is made, find out about other ciders/perries to try, and explore how to experience the cider/cidery for ourselves. With a foreword by arguably the world’s leading cidermaker, Tom Oliver, alongside appearances from a cast of cider stars, everything you need to know about this golden nectar is right here. Meet the free-thinking French cidermakers, experience the culturally-vibrant Asturian and Basque cider scene, and hear how Australia’s cider pioneers want Tasmania to be renamed the Cider Island. While the cider leads the way, it’s the people that count for Susanna with their boundless energy and passion for the art of making cider and for preserving the land.
Author: Sarah H. Meacham
Publisher: JHU Press
ISBN: 0801897912
Category : History
Languages : en
Pages : 202
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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.
