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Author: Kelly Boler
Publisher:
ISBN: 9781580421454
Category : Alcoholism
Languages : en
Pages : 0
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Book Description
In an effort to cut back on his drinking, F. Scott's Fitzgerald briefly limited himself to only one glass of beer--thirty times a day. Dashiell Hammett drank himself into a writer's block that lasted thirty years, and John Cheever conquered a decade-long addiction to create his greatest novel. Malcolm Lowry would drink anything from gin to formaldehyde, while housewife/poet Anne Sexton always traveled with a thermos full of martinis. In her book Drinking Companion: Alcohol and the Lives of Writers, Kelly Boler looks at the many different ways that liquor ran through the lives and works of fifteen great writers. Told from varying vantage points--fame and obscurity, glamour and despair, suicide and recovery, shame and bravado --these stories shed an important light on the role that alcohol played in the real lives of our most creative artists.
Author: Kelly Boler
Publisher:
ISBN: 9781580421454
Category : Alcoholism
Languages : en
Pages : 0
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Book Description
In an effort to cut back on his drinking, F. Scott's Fitzgerald briefly limited himself to only one glass of beer--thirty times a day. Dashiell Hammett drank himself into a writer's block that lasted thirty years, and John Cheever conquered a decade-long addiction to create his greatest novel. Malcolm Lowry would drink anything from gin to formaldehyde, while housewife/poet Anne Sexton always traveled with a thermos full of martinis. In her book Drinking Companion: Alcohol and the Lives of Writers, Kelly Boler looks at the many different ways that liquor ran through the lives and works of fifteen great writers. Told from varying vantage points--fame and obscurity, glamour and despair, suicide and recovery, shame and bravado --these stories shed an important light on the role that alcohol played in the real lives of our most creative artists.
Author: Charles Henry Baker
Publisher: Ravenio Books
ISBN:
Category : Cooking
Languages : en
Pages : 278
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Book Description
ONE COMFORTABLE fact gleaned from travel in far countries was that regardless of race, creed or inner metabolisms, mankind has always created varying forms of stimulant liquid—each after his own kind. Prohibitions and nations and kings depart, but origin of such pleasant fluid finds constant source. Fermentation and the art of distilling liquors over heat became good form about the time our hairy forefathers began sketching mastodon and sabretooth tiger on their cave foyers. Elixir of fruit juice, crushed root and golden honey date back to the dawn of time and far beyond the written word, to when the old gods were young and stalked abroad upon business with goddesses, when Pan piped the dark forest aisles and Centaurs pawed belly deep in fern. The Phoenicians, the Pharaohs, the first agrarian Chinese, all ancient races on earth buried jars of wine or spirits with their dead alongside the money and food and weapons and wives, so the departed might find reasonable comfort and happiness in the hereafter. Go to Africa and the poorest Kaffir cheers life with—and for all of us he can have it—warm millet beer. We just returned from Mexico and can affirm that our Yucatecan most certainly ripped the bud out of his Agave Americana and drank the fermented pulque—a fluid which tastes faintly like mildewed donkeys—centuries before Montezuma’s parents journeyed southward to the Valley of Cortez. We found additional evidence after three voyages to Zamboanga in Philippine Mindanao—where the monkeys have no tails—that the more agile Moro shinnied up his cocopalm and slashed the flower bud with his bolo; caught the saccharine drip—and an astounding menagerie of assorted squirt-ants—in a fermentation joint of bamboo, long before the Spanish Inquisition or Admiral Dewey steamed into Manila Bay. In Samoa the loveliest tribal virgin chews the kava root for the ceremonial bowl when your yacht sails into her lagoon, and the resultant fluid furnishes a sure ticket to amiable paralysis of the lower limbs. China and Japan have for centuries had their rice wine and saki. The Russian made his vodka from cereals, the blond Saxon his honey mead, the Hawaiian his okolehao from roots or fruits. We’ve been often to the Holy Land and have flown across to Transjordania and the rose-red city of Petra, and can bear witness that those grapes Moses the Lawgiver found in the Promised Land weren’t all of a type suitable for raisins. To any reasonable mind this past and present testimony of mankind through the ages would indicate that some sort of fluid routine will continue for many centuries to come. With adventurers like Marco Polo, Columbus, Tavernier and Magellan, there was a vast national introduction and interchange of beverages. For better or worse both conquistador and native sampled, discarded or adapted an incredible addition of liquid blends and formulae. Through rigour or amiability of climate, through physical, racial and psychological characteristics of the individuals themselves, from the cocoon of this pristine field work there emerged an equally incredible list of drinks—mixed or otherwise—which for one reason or another have stood the test of time and taste and gradually have become set in form. They have become traditional, accepted in ethical social intercourse. And it is with the more civilized family of these that we are concerned in this volume; not the pulques and warm mealie beer or fermented Thibetan yak milk.
Author: Christopher Schmidt
Publisher: Theme Park Press
ISBN: 9781683900924
Category :
Languages : en
Pages : 194
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Book Description
Disney Under the Influence. The *real* magic starts with a Walt Disney World cocktail. From wine flights and craft beer, to special concoctions like the Gullywhumper, the Dorma Nesmond Martini, and Viking Coffee, you can fly higher than Dumbo. This is your guide to the good stuff.
Author: Kelly Boler
Publisher:
ISBN:
Category : Alcoholism
Languages : en
Pages : 318
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Book Description
Author: Leslie Dunkling
Publisher: Globe Pequot
ISBN: 9781585746170
Category : Alcoholic beverages
Languages : en
Pages : 0
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Book Description
A book of delicious sips from the fascinating world of brews and spirits. (SEE QUOTE.)
Author: Andrew F. Smith
Publisher: Oxford University Press
ISBN: 0195307968
Category : Cooking
Languages : en
Pages : 720
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Book Description
Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food!Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors.Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink. DT Nearly 1,000 articles on American food and drink, from the curious to the commonplace DT Beautifully illustrated with hundreds of historical photographs and color images DT Includes informative lists of food websites, museums, organizations, and festivals
Author: David Wondrich
Publisher: Oxford University Press
ISBN: 0199311137
Category : Cooking
Languages : en
Pages : 881
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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: Garrett Oliver
Publisher: OUP USA
ISBN: 0195367138
Category : Cooking
Languages : en
Pages : 962
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Book Description
"The first major reference work to investigate the history and vast scope of beer, The Oxford Companion to Beer features more than 1,100 A-Z entries written by 166 of the world's most prominent beer experts"-- Provided by publisher.
Author: Charles H. Baker (Jr.)
Publisher:
ISBN:
Category : Beverages
Languages : en
Pages : 250
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Book Description
Author: Annie Grace
Publisher: Penguin
ISBN: 0525537236
Category : Self-Help
Languages : en
Pages : 274
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Book Description
This Naked Mind has ignited a movement across the country, helping thousands of people forever change their relationship with alcohol. Many people question whether drinking has become too big a part of their lives, and worry that it may even be affecting their health. But, they resist change because they fear losing the pleasure and stress-relief associated with alcohol, and assume giving it up will involve deprivation and misery. This Naked Mind offers a new, positive solution. Here, Annie Grace clearly presents the psychological and neurological components of alcohol use based on the latest science, and reveals the cultural, social, and industry factors that support alcohol dependence in all of us. Packed with surprising insight into the reasons we drink, this book will open your eyes to the startling role of alcohol in our culture, and how the stigma of alcoholism and recovery keeps people from getting the help they need. With Annie’s own extraordinary and candid personal story at its heart, this book is a must-read for anyone who drinks. This Naked Mind will give you freedom from alcohol. It removes the psychological dependence so that you will not crave alcohol, allowing you to easily drink less (or stop drinking). With clarity, humor, and a unique blend of science and storytelling, This Naked Mind will open the door to the life you have been waiting for. “You have given me my live back.” —Katy F., Albuquerque, New Mexico “This is an inspiring and groundbreaking must-read. I am forever inspired and changed.” —Kate S., Los Angeles, California “The most selfless and amazing book that I have ever read.” —Bernie M., Dublin, Ireland
